Recipe: Tasty Zucchini and Sweet Corn Crustless Pie

Zucchini and Sweet Corn Crustless Pie. It was a little different than my version because Meatless Monday? I'm all over it when it involves mushrooms, sweet corn, and zucchini baked into a cheesy crustless pie. Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Crustless Zucchini Pie.

Crustless Zucchini Pie is an easy gluten-free pie made with boiled potatoes. It is loaded with zucchini, corn and green onions. If you are craving for something sweet, you should check my Chocolate and Yogurt Zucchini Bread, but if you are after a savory treat, this pie will satisfy your taste. You can have Zucchini and Sweet Corn Crustless Pie using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Zucchini and Sweet Corn Crustless Pie

1. It's of unsalted butter.
2. Prepare of onion, diced.
3. It's of zucchini, sliced thinly (about 4 cups).
4. You need of sliced mushrooms.
5. Prepare of sweet corn, kernels sliced off (about 1 cup).
6. Prepare of garlic, minced.
7. You need of dried basil.
8. Prepare of dried oregano.
9. It's of salt.
10. Prepare of each pepper, salt free all purpose seasoning.
11. Prepare of freshly shredded swiss cheese.
12. You need of freshly shredded white cheddar cheese.
13. Prepare of freshly shredded sharp yellow cheddar.
14. You need of large eggs, beaten.

A super simple, cheesy, crustless pie featuring fresh veggies and herbs. What is Crustless Quiche Texture Like? I have to say that my zucchini quiche came out amazing with a delicate It didn't taste like an omelette, neither did it have a texture of a pie - bingo. I started this year very basic with lots of tomatoes, sweet peppers, two zucchini plants (one.

Zucchini and Sweet Corn Crustless Pie instructions

1. In a large skillet, heat the butter over medium heat. Once it's melted, add the onion and mushrooms. Cook for 3 or so minutes, then add the zucchini and corn. Cook until everything has a chance to soften, about 5 or so minutes, then stir in the garlic and cook for another minute or so before removing the pan from the heat. Make sure to strain out any excess liquid in the pan, then place the veggies in a large bowl and let them cool for just a few minutes..
2. Preheat the oven to 375°F. Line a 9" pie dish with parchment paper. Once the veggies have cooled slightly, stir in the seasonings, beaten eggs and most of the cheese (reserve a handful for topping). Pour the veggie mix put into the lined pie dish and sprinkle the extra cheese evenly over the top..
3. Bake for 25 or so minutes, until the center is completely set and cooked through. Check on it at about halfway through and if its browning too quickly, then loosely cover it with foil. Once it's done, remove it from the oven and let it sit for 10 or so minutes before slicing and serving..

This easy zucchini and feta crustless quiche is a delicious vegetarian recipe for any time of the day and perfect with a This crustless quiche takes away all the faff that comes along with working with pastry. Place the drained zucchini, cheddar and feta into a pie dish and pour over the egg mixture. Crustless Zucchini Quiche with pesto and parmesan cooked in a muffin tin. Freezing: You can freeze the cooked Crustless zucchini quiche too. Wait until cool and freeze in airtight plastic box leaving half thumb space between each quiche.