Fresh corn and zucchini quiche

Well, he did it. Himself is jumped into a frozen lake! We have the greatest friends and supporters. With matching funds, he raised over $1,100! Color me super impressed.

As for me, this girl is going to take a much needed breath. I’m still not quite recovered from that terrible sick, but I’ve managed to be quite the go-getter regardless. Himself and I had a rad dinner with some of his friends on Wednesday, followed by a little exploring where we found that a neighborhood bar has a BEAR PIT, you can enjoy an adult beverage and watch BEARS eat (not that I’m excited or anything). Thursday was all Hibbing and hanging with the grandparents, and last night was date night happy hour with fancy pants gin drinks and pie, it being Pi Day! Whew.

Speaking of pie, I still haven’t managed to master a pie crust. Ok, if I tell the truth, I haven’t even made space to try. So, for now, this delicious quiche I have for you was made with a store-bought, frozen pie crust. I know, shame, shame. But after taste testing a few, I found one that is pretty dang good, so let’s just focus on the quiche filling, mmmmkay?

I’ve spent a little time lately pouring through all of my pins on Pinterest (how in the world did I think I was ever going to make all of that?). Anyway, one of the pins I had marked ever so long ago was a quiche with corn in it. Now I pinned that so long ago that the original link has disappeared, so here’s my version. Corn, turkey sausage, zucchini, YUM! Here’s the thing, though, you need to shred that zucchini AND give it time to drain. Trust me on this, you don’t want a big sloppy mess of a quiche. I just use my big ‘ol box grater and then transfer the shredded zuch to a cheesecloth lined colander. If you don’t have a cheesecloth, a coffee filter’ll do in a pinch. I set a bowl on top of the zuch to help squeeze even more water out. The recipe calls for 3/4 cup shredded zucchini, but an average zucchini will give you about 2x that. Simply put the rest of the drained zucchini into a freezer baggie, and pop it into your freezer. Add it to your next omelette, quiche, or soup.

Now, you guys are going to think I’m a terrible cheater, but I used a pre-cooked sausage (Jimmy Dean’s pre-cooked turkey sausage), and it was surprisingly delish. Not to mention sped up the on-hand time enormously, allowing me to bask in a feeling of well-being and early evening sunshine. Not a bad trade off, I say. If you do cook your sausage fresh, just make sure to let it cool slightly and drain on a paper towel before adding to your pie crust.

Enjoy!

Corn and zucchini quiche

Corn and zucchini quiche

Deep dish pie crust, unbaked
¾ cup shredded zucchini
¾ cup fresh corn
¾ cup cooked sausage
1 cup shredded cheddar cheese
4 eggs
1 cup milk
Salt and pepper

Preheat oven to 400 degrees.

Spread zucchini, corn, sausage, and cheese evenly in layers on the bottom of the pie crust.

In a separate bowl, beat eggs. Add milk and a pinch of salt and pepper, mixing well. Pour evenly into pie crust.

Bake at 400 degrees 40 – 50 minutes or until the middle is set. Remove from oven and let stand for 10 minutes before serving.

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