Goat Cheese and Zucchini Crustless Quiche With Grilled Corn Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1/2 cup milk
- 1 tbsp lemon juice
- 1 pinch salt
- 1 pinch pepper
- 1/4 tsp salt
- 1/3 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 pinch nutmeg
- 1/4 tsp pepper
- 2 cloves garlic minced
- 3 cups baby spinach
- 1 tsp vegetable oil
- 2 tsp dijon mustard
- 1 zucchini zucchinis grated
- 5 egg eggs
- 1 cup whipping cream (35%)
- 1/2 cup crumbled soft goat cheese
- 1 tbsp butter melted
- 1 pinch dried italian herb seasoning
- 2 corn cob corn cobs husked
- 2 tsp liquid honey
- 4 cups packed baby spinach
- 1 cup cherry tomato cherry tomatoes halved
- Carbohydrate 4.94524465690332 g
- Cholesterol 23.228298629678 mg
- Fat 9.04645105209505 g
- Fiber 1.01096173847023 g
- Protein 3.18070366396022 g
- Saturated Fat 4.64766703731623 g
- Serving Size 1 1 to 8 (79g)
- Sodium 115.042718018697 mg
- Sugar 3.93428291843309 g
- Trans Fat 0.558704502216777 g
- Calories 109 calories
In skillet, heat oil over medium heat; cook garlic until fragrant, 1 minute. Add spinach; cook, stirring often, until wilted, 2 minutes. Let cool. Wrap spinach and zucchini in clean tea towel; twist and squeeze to release excess liquid. Set aside. In large bowl, whisk eggs just until blended. Whisk in cream, milk, nutmeg, salt and pepper just until combined. Stir in goat cheese, Parmesan cheese, zucchini and spinach. Pour into greased 9-inch (23 cm) pie plate. Bake in 425ºF (220ºC) oven until golden brown and centre is set, 35 to 40 minutes. Grilled Corn Salad: Combine butter, half each of the salt and pepper and the Italian seasoning. Place corncobs on greased grill over medium-high heat; close lid and grill, turning often and brushing with half of the butter mixture, until tender and grill-marked, 10 to 15 minutes. Brush with remaining butter mixture; cut kernels from corncobs. In large bowl, whisk together oil, lemon juice, mustard, honey and remaining salt and pepper. Add spinach, tomatoes and corn; toss to coat. Serve with quiche.
