Fresh Corn, Pepper and Zucchini Quiche

Preheat oven to 350ºF. Spray a 10-inch quiche pan generously with cooking spray. Set aside.

Whisk together the eggs, Greek yogurt and 1 teaspoon kosher salt in a medium bowl until smooth and creamy. Stir in parsley and basil. Set the egg mixture aside.

Heat olive oil in a large skillet over medium heat. Add onion, zucchini, summer squash and bell peppers, jalapeno peppers (if using), remaining 1/2 teaspoon salt and black pepper. Cook and stir for 5–7 minutes over medium heat or until vegetables are crisp-tender. Add garlic and corn. Cook and stir for 2–3 minutes more. Stir in cooked bacon and set aside.

For the topping, heat olive oil and butter in a medium skillet over medium heat until butter melts. Stir in panko bread crumbs and cook, stirring frequently, until crumbs are golden brown, about 3–5 minutes. Set the crumb mixture aside.

Pour the egg mixture into the prepared quiche dish. Sprinkle the Romano (or Parmesan) cheese over top. Sprinkle the cooked vegetable/bacon mixture evenly over the egg/cheese mixture.

Place quiche dish on a pizza pan or cookie sheet and bake at 350ºF for 30 minutes.

Remove the pan from the oven and sprinkle the top with the prepared topping. Return to the oven and bake at 350ºF for another 10 minutes or so or until quiche is light golden brown on top and center is set. If the top is browned but the center is still jiggly, lightly cover the top of the quiche with a piece of nonstick foil (or foil lightly sprayed with nonstick cooking spray) and continue to bake until the center is set.

Allow the quiche to sit for 10–15 minutes before slicing and serving.

Recipe adapted from The Café Sucré Farine.