Crustless Corn and Zucchini Quiche

Preheat oven to 375ºF.

Melt butter in a large nonstick skillet over medium heat. Add zucchini and onion. Cook for about 5 minutes, and then add corn kernels. Cook for an additional 5 minutes. Stir in oregano, thyme, salt and black pepper. Remove from heat.

In a large bowl, whisk together eggs, heavy cream and ricotta cheese until smooth. Add the Swiss cheese, reserving 2 tablespoons for topping later. Gently fold in the cheese along with the veggie mixture.

Spray a large pie pan with a nonstick spray and or line it with parchment paper. Pour in the egg mixture and sprinkle on the remaining Swiss cheese. Cover tightly with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes until the quiche is completely cooked through and puffed up just a little.

Let stand at room temperature for about 5 minutes. Your quiche may deflate just a little. Sprinkle with parsley and serve.