This Corn and Zucchini Goat Cheese Quiche is the essence of summer baked into a buttery crust. Bursting with sweet corn, fresh zucchini, tangy goat cheese, zesty lemon, and fragrant basil, this light and flavorful quiche is perfect for brunch, lunch, or a meatless dinner. It combines seasonal produce with creamy texture and bright herbaceous notes in every bite.

Full Recipe:

Ingredients

• 1 all-butter pie crust (pre-baked)

• 1 small zucchini, sliced

• 1/2 cup corn (fresh or frozen and thawed)

• 1/2 cup goat cheese, crumbled

• 2 tablespoons basil, chopped

• 1 tablespoon lemon zest

• 4 large eggs

• 1 cup milk or cream

• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F (190°C).

2. Prepare and pre-bake your pie crust according to your preferred recipe or package instructions.

3. In a skillet over medium heat, sauté the zucchini slices until just tender. Set aside to cool.

4. In a mixing bowl, whisk together the eggs, milk or cream, lemon zest, salt, and pepper.

5. Layer the zucchini and corn evenly over the base of the pre-baked pie crust.

6. Sprinkle with crumbled goat cheese and chopped basil.

7. Pour the egg mixture over the vegetables and cheese.

8. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.

9. Let the quiche cool slightly before slicing and serving.

Nutrients (estimated per serving, assuming 6 servings)

• Calories: ~250–300 kcal

• Fat: ~18g

• Carbohydrates: ~15g

• Protein: ~10g

• Fiber: ~1–2g

• Calcium: Moderate (from goat cheese and milk)

• Vitamin A & C: Moderate to high (from zucchini, lemon, basil)

Seasonal Simplicity in Every Bite

What makes this quiche sing is the celebration of in-season ingredients. Zucchini and corn are staples of summertime farmers’ markets, and their natural sweetness pairs beautifully with the brightness of lemon and the savory tang of goat cheese. By keeping the ingredient list short and letting each component shine, this dish stays light, flavorful, and deeply satisfying without being heavy or fussy.

The zucchini is sautéed just enough to soften and coax out its sweetness, while corn kernels—either fresh or thawed from frozen—add pop and texture. These vegetables form the heart of the dish, giving it a tender bite and a sense of freshness that contrasts beautifully with the richness of the goat cheese and cream.

The goat cheese, with its distinctive tang, melts slightly into the custard, creating pockets of creamy delight. A handful of fresh basil and a hit of lemon zest lift the entire flavor profile, giving the quiche a brightness that feels quintessentially summery. It’s the kind of recipe where each bite feels different—some creamy, some herbaceous, some with bursts of corn—and together, they make a perfectly balanced dish.

A Buttery, Golden Crust That Holds It All Together

Every good quiche starts with a solid crust, and this one is no exception. An all-butter pie crust, pre-baked until lightly golden, provides the flaky, rich foundation for the filling. Pre-baking (also known as blind baking) is essential, as it prevents the dreaded soggy bottom and ensures the crust remains crisp even beneath the creamy custard.

You can use a homemade crust if you want to flex your baking muscles or a high-quality store-bought one to save time. Either way, the goal is a sturdy, golden shell that holds the filling beautifully and adds its own buttery flavor to the final result.

The contrast between the flaky crust and the silky custard interior is what makes quiche such a standout dish. It’s part pastry, part savory custard, and completely irresistible.

A Flexible Dish for Any Occasion

This quiche is incredibly versatile. While it’s particularly lovely in summer when zucchini and corn are at their peak, it can be adapted for other seasons with just a few tweaks. In spring, try asparagus and peas instead of zucchini and corn. In fall, roasted butternut squash or sautéed mushrooms bring warmth and richness. The goat cheese and basil combo is flexible enough to pair with a variety of vegetables, and the lemon zest can be swapped for other citrus or omitted entirely for a more classic profile.

Beyond its adaptability, this quiche is perfect for entertaining. It can be made ahead and served at room temperature or gently rewarmed before serving. It travels well for potlucks and picnics and feels elevated enough for a bridal shower or brunch buffet. Best of all, it doesn’t demand last-minute fuss. You can prepare the crust and filling in advance and simply assemble and bake when you’re ready.

Leftovers store beautifully in the fridge for a few days and can be enjoyed cold, at room temp, or gently reheated in the oven or microwave. It’s a great option for meal prep or no-cook summer dinners.

Balanced and Nourishing

Despite its decadent reputation, quiche can be surprisingly balanced in terms of nutrition, and this version is no exception. Each slice delivers a combination of protein from the eggs and goat cheese, fiber from the vegetables, and healthy fats from the crust and dairy.

The zucchini and corn bring in a range of vitamins and minerals, including vitamin A, vitamin C, and potassium. Basil adds not only vibrant flavor but also antioxidants. Goat cheese is a good source of calcium and has a slightly lower fat content than some other cheeses, plus its tart flavor means a little goes a long way.

The egg custard—made with milk or cream—creates a creamy, luxurious texture without needing heavy additions. Using milk will keep the dish lighter, while cream adds richness if you’re in the mood for indulgence. Either way, the end result is satisfying without being overly heavy, making it perfect for warm weather dining.

Each serving comes in around 250–300 calories depending on the size and ingredients used, making it a sensible main dish when paired with a fresh salad or bowl of fruit.

Tips for the Perfect Quiche

To ensure your quiche comes out beautifully every time, here are a few expert tips: Always pre-bake your crust to avoid sogginess, and make sure to cool it slightly before adding the filling. Sauté the zucchini just until tender but not mushy; it will continue to cook in the oven. Use fresh corn when available, but frozen (thawed and drained) works perfectly in a pinch. Don’t skip the lemon zest—it adds brightness that lifts the whole dish. Let the quiche rest for at least 10 minutes after baking so it slices cleanly and sets properly.

Conclusion: A Slice of Summer on Every Plate

This Corn and Zucchini Goat Cheese Quiche is more than just a delicious meal—it’s a celebration of fresh, seasonal ingredients brought together in a way that’s simple yet elegant. It’s the kind of dish you’ll return to again and again, not only because it’s easy and adaptable but because it captures the essence of summer in every bite.

From the flaky, buttery crust to the creamy, flavorful filling, every element works in harmony to deliver a dish that feels special but accessible. Whether you’re hosting friends, meal prepping for the week, or just enjoying a quiet lunch in the sun, this quiche will make the moment feel just a little more golden.

Add this recipe to your summer lineup, and it may just become your new favorite way to enjoy the season’s best.