Zucchini, Corn & Spinach Quiche

For the pie crust:
Place dry ingredients (flour, salt, sugar) in food processor and pulse to blend. Add butter in 1/2-inch cubes, one or two at a time. Pulse between adding cubes of butter to incorporate. Add water and pulse until the dough just comes together into a ball. Flatten dough into a disc and wrap in plastic wrap. Refrigerate 1 hour. After dough has rested, roll into circle on well-floured surface and transfer into pie dish. Crimp edges of pie crust and set aside.

For the filling:
Slice zucchini and squash into thin slices (I used a mandoline) and place on a wire rack. Sprinkle with salt and let sit for at least 15 minutes while preparing the rest of the filling. In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute for 1 minute. Add corn cut from corn cobs and onion. Saute for about 5 minutes until the corn turns bright yellow and the onion starts to turn translucent. Add fresh spinach and heat until it just wilts in the pan. Take off heat and set aside. In a mixing bowl, whisk together the eggs, milk, dried basil, dried oregano, salt and pepper. Mix in the melting cheese and Parmesan cheese (I saved a little cheese to sprinkle over top). Take a paper towel or towel and pat the zucchini and squash dry. You want them as dry as possible so the quiche does not become soggy.

To assemble:
Preheat oven to 375ºF. Layer zucchini/squash with onion/corn/spinach mixture in pie crust. Pour egg mixture over top, making sure it gets all the way to the bottom of the crust. Sprinkle the top with remaining cheese. Bake for 45 minutes to 1 hour, until eggs become firm to the touch in the middle. Let sit about 10 minutes once it is out of the oven to set before cutting. Quiche can be served hot or warm.

Notes:
1. You want to make sure the zucchini and squash are VERY dry or else there could be too much water in the mixture and you end up with a soggy pie crust.
2. You can buy an uncooked pie crust at the store and complete the process the same way. But what’s the fun in that? Mozzarella, Gouda, or another kind of melting cheese would be nice instead of cheddar but I had cheddar I had to use up! It was still delicious! I topped mine with fresh basil because I had it. And because it’s pretty. Who doesn’t like pretty?