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Meatless Monday – Dairy Free Corn & Zucchini Quiche


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6-8 1x

Ingredients

  • 1 whole wheat store bought frozen pie crust
  • 2 tbsp extra virgin olive oil, divided
  • 1 large zucchini, sliced thin
  • 2 ears corn
  • 3 eggs, lightly beaten
  • 18oz package dairy free garlic & chive cream cheese (we used Galaxy Nutritional Foods) at room temperature
  • 1/4 cup unsweetened plain almond milk (we use Silk Pure Almond)
  • 1 tbsp fresh chopped basil
  • Salt and pepper to taste

Instructions

  1. Preheat oven 375F
  2. In a large skillet, saute zucchini slices in 1 tablespoon of olive oil, on both sides until tender and golden brown, 3-5 minutes. Season with salt and pepper to taste and set aside.
  3. Carefully cut the corn kernels off the cob. Saute in 1 tablespoon of olive oil for 3-5 minutes. Season with salt and pepper to taste and set aside.
  4. In a large bowl, whisk together non dairy cream cheese and almond milk. Add eggs and chopped basil and stir until well incorporated. Season with salt and pepper
  5. Add cooked corn and mix well.
  6. Pour mixture into pie crust
  7. Arrange cooked zucchini slices on top
  8. Bake at 375F for about 35-40 minutes, until set. Let it cool slightly before slicing.
  9. ENJOY! From May I have that recipe
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