Fresh and summery quiche for a weekend brunch or make-ahead breakfast or lunch on the go!
Ingredients
1 tablespoon coconut oil, plus more for greasing your muffin tin
½ cup diced yellow onion
2 cloves garlic
1½ cups corn kernals, either from 2 small ears of corn, or frozen.
1½ cups diced zucchini, about 1 medium
¼ teaspoon salt
generous pinch of pepper
6 eggs
½ cup milk of choice, I use unsweetened almond milk
½ cup crumbled goat cheese
½ cup fresh basil, thinly sliced into ribbons
Instructions
Generously grease a muffin tin with coconut oil, or oil of choice, and set aside.
Preheat oven to 375 degrees fahrenheit.
In a large frying pan, melt the coconut oil over medium heat. Once melted, add the onion and garlic. Let that cook while you dice the zucchini and then add that to the pan as well.
Add the corn kernels to the pan, along with a generous pinch of salt.
Cook, stirring regularly for 5-7 minutes, until the onions are translucent, the zucchini has softened, and the corn has turned bright yellow.
While that's cooking, whisk the eggs, almond milk, salt, and pepper in a medium sized mixing bowl. Gently mix in the basil and goat cheese, along with the corn and zucchini mixture from the pan.
Scoop the egg mixture into the greased muffin tin, filling each one almost all the way to the top.
Bake for 17-20 minutes, or until puffed up and firm in the centre when you jiggle the pan.
Let rest 5 minutes before gently removing from the pan, and then serve warm.
Notes
This makes 12 mini quiches, but the recipe can easily be cut in half to make six if there's just 1-2 of you!
Store leftovers in an airtight container in the refrigerator for up to one week.
Recipe by Insightful Bite at https://www.insightfulbite.com/corn-zucchini-goat-cheese-mini-quiches/