Bursting with sweet fresh corn cut straight from the cob, thinly sliced zucchini, savory sausage, Italian herb seasoning, and a rich blend of sharp white cheddar and parmesan cheese, this isn’t your average quiche. It’s creamy, it’s hearty, and best of all, the veggies actually keep their fresh, satisfying bite. Whether you’re serving it up for a lazy weekend breakfast, a light brunch or lunch, or an easy weeknight dinner casserole, this is a rich, flavorful slice of summer guaranteed to hit the spot.
Quiche is always a thing in our house. And, until recently, I never knew that us eating it for dinner was abnormal. Apparently, our friends will only eat it for breakfast. And you know what? To me, that’s just a shame. Quiche for dinner is so much better. Alongside a salad, some steamed veggies, or even a little fresh fruit, it’s pretty much the best dinner ever. And with fresh summer corn and zucchini thrown into the mix, it’s totally the bee’s knees. For sure, sneaking lots of fresh summer veggies into a cheese and egg pie is never a bad thing, right? Come on now, that’s just healthy”ish” pie for dinner. Always a win-win.
Ingredients:
- 1 Refrigerated or Homemade Pie Crust
- 1/2 Pound Regular Sausage
- 1 Cup Freshly Grated Sharp White Cheddar Cheese
- 4 Ears of Corn (Divided)
- 6 Eggs
- 1 Cup Half and Half
- 1 1/2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 1 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Onion Powder
- 1 Medium Zucchini (Approximately 3/4 Pound)
- 1 Cup Freshly Grated Parmesan Cheese
Directions:
- Blind bake the pie crust according to the package or recipe directions. The average blind baking time for a pie crust is 10 to 12 minutes at 450 degrees. After the pie crust is lightly baked, remove it from the oven and reduce the heat to 375 degrees.
- In a large skillet, brown the sausage over medium-high heat. Drain the sausage on a paper towel-lined plate for 5 minutes. Add the browned sausage to the pie shell and spread it out evenly. Sprinkle the grated sharp white cheddar cheese over the sausage.
- Remove the husk and silk from each corn cob, making sure to clean off as much residual silk as possible. Place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs. Arrange half of the cut corn over the layer of sharp white cheddar cheese.
- In a medium bowl, whisk together the eggs, half and half, Italian herb seasoning mix, pepper, salt, and onion powder. Pour half of the egg mixture into the pie crust over the layer of corn.
- Thinly slice the zucchini into rounds. Evenly arrange the zucchini slices over the egg mixture. Arrange the remaining half of the cut corn over the layer of zucchini and then evenly sprinkle the grated parmesan over the corn. Pour the remaining egg mixture over the parmesan cheese.
- Wrap the outer edge of the pie crust with foil to prevent it from over-browning and then place the quiche on a baking sheet.
- Bake the quiche for 50 to 60 minutes, or until the center of the quiche is puffed and no longer wobbles.
- Allow the quiche to cool for at least 15 minutes before serving.
Suggestions:
- This is a large layered quiche, so you will need a deep pie dish. I don’t recommend using a frozen pre-formed pie crust because it will be too shallow.
- Use this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought seasoning mix, try to use one that contains no salt; otherwise, this quiche may be too salty. If you are using a seasoning mix with salt, only use 1/4 teaspoon of finely ground sea salt.
- Do not use pre-grated cheese for this recipe. Freshly grated cheese melts much nicer than pre-grated cheese.
- You can add more cheese to the top of this quiche if you choose. I went a little bit light on the cheese so that this quiche wouldn’t be too rich or salty.
- To wrap the edge of the quiche with foil, I cut a large square piece of foil and place the pie plate or dish on top of it. I then bring the foil up and fold it gently over the outer edge of the pie plate or dish. The foil should lightly shield the crust from over-baking. You don’t want the foil to touch the egg-filling mixture.
Improvements:
- If you like things spicy, add crushed red pepper flakes to the egg mixture.
- Replace the regular sausage in this quiche with sweet or spicy sausage. Or, use an entire pound of sausage instead of half of a pound.
- Use a yellow squash or medium-sized white onion in place of zucchini.
- Serve this quiche with this Fresh Basil Honey Mustard Flat Green Bean Salad, this Mandarin Orange & Fennel Mardi Gras Salad, or this Balsamic Blackberry & Cucumber Salad.
Ingredients:
- 1 Refrigerated or Homemade Pie Crust
- 1/2 Pound Regular Sausage
- 1 Cup Freshly Grated Sharp White Cheddar Cheese
- 4 Ears of Corn (Divided)
- 6 Eggs
- 1 Cup Half and Half
- 1 1/2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 1 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Onion Powder
- 1 Medium Zucchini (Approximately 3/4 Pound)
- 1 Cup Freshly Grated Parmesan Cheese
Directions:
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In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
In 2025, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2025 Alphabet Challenge recipes.
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In 2026, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2026 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Homemade Apple & Whiskey Barbecue Sauce
“B” – Small-Batch Blue Cheese Dip with Dried Herbs
“C” – Dill Pickle & Mustard Seed Cream Cheese Spread
“D” – Parmesan & Cheddar Pimento Corn Chip Dip
“E” – Whipped Feta Lemon Zest & Basil Deviled Eggs
“F” – Lemony Potato & Fennel Rotisserie Chicken Soup
“G” – Chunky Garlic Stuffed Olive Deviled Eggs
“H” – Creamy Cilantro Herb Caribbean Potato Salad
“I” – Sun Dried Tomato Italian Dipping Oil for Bread
“J” – Jerk Seasoned Caribbean Honey Mustard Sauce
“K” – Spicy Cheddar Krispies Crackers (Rice Krispies)
“L” – Deviled Eggs with Lemon Caper Remoulade
“M” – Mexican Green Chile Pimento Cheese Dip
“N” – Smoky Southwestern Seasoning (No-Salt)
“O” – BBQ Deviled Eggs with Crispy Fried Onions
“P” – Southwestern Honey Mustard Pork Tenderloin
“Q” – Fresh Summer Corn & Zucchini Sausage Quiche
Please make sure to check out the other great “Q” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2026 Alphabet Challenge event.
- Baked Quail Egg XO Sauce Appetizers by Food Lust People Love
- Cauliflower, Onion, and Pancetta Quiche by Karen’s Kitchen Stories
- Fresh Corn Quiche by A Day in the Life on the Farm
- Fresh Summer Corn & Zucchini Sausage Quiche by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Jalapeno Popper Quesadillas by Jolene’s Recipe Journal
- Mughlai Paneer Qorma by Mayuri’s Jikoni
- No Rice Quinoa Dosa ~ Quinoa Crepes by Sizzling Tastebuds
- Qabuli Biryani by Sneha’s Recipe
- Quatre Quarts by Culinary Cam
- Queen Elizabeth Cake by A Messy Kitchen
- Western Omelette Quiche by Blogghetti
