Name: Easy Cheesy Summer Sweet Corn & Zucchini Quiche
Prep time: 20 min
Cook time: 1 h
Total time: PT-476570H9M6S
Cuisine: gluten-free
Ingredients: 6 large eggs; 1 1/2 cups heavy cream; 2 cups shredded and squeeze dried zucchini (measure after it’s been squeezed as much as possible); 1 cup corn (fresh corn off of the cob tastes best); 1 cup julienne or shaved carrots; 2 cups freshly grated smoked gouda, divided; 2 teaspoons Chupacabra Chop Haus seasoning; 1/2 teaspoon dried parsley

Ingredients

6 large eggs
1 1/2 cups heavy cream
2 cups shredded and squeeze dried zucchini (measure after it’s been squeezed as much as possible)
1 cup corn (fresh corn off of the cob tastes best)
1 cup julienne or shaved carrots
2 cups freshly grated smoked gouda, divided
2 teaspoons Chupacabra Chop Haus seasoning
1/2 teaspoon dried parsley

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Instructions

Preheat the oven to 350F. To a large mixing bowl, add the eggs, heavy cream, and Chop Haus seasoning. Whisk to combine. Next, add in the zucchini, carrots, corn, and 1 1/2 cups of the gouda. Using a spatula, mix to combine.
Pour the mixture into a lightly sprayed 9″ Deep Dish Pie Plate evenly dispersing the ingredients. Top with the remaining 1/2 cup of smoked gouda. Bake for 45-60 minutes or until the middle barely jiggles (some jiggle is ok).
Remove from the oven and place on a cooling rack for at least 30 minutes before slicing. It will be hot and slightly soft (it’s cheesy). Store leftovers covered and in the fridge.

Find it online: https://www.thekitchenwhisperer.net/2023/09/08/easy-cheesy-summer-sweet-corn-zucchini-quiche/