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Corn, courgette, and mozzarella quiche

KitchenAid Chef

corn courgette mozzarella quiche

Corn, courgette, and mozzarella quiche

KitchenAid Chef

Tools

StandMixer
Prep
30min
Cooking
1h
Total
1h30
Serving
8
Difficulty
Easy

Ingredients

180 g all purpose flour

1/2 tsp salt

140 g cold salted butter, cut into 1cm cubes

30 ml cold water

260 g corn kernels

1 courgette, diced

4 eggs

60 ml milk

20 g basil leaves, chopped

1 clove garlic, minced

110 g mozarella, diced

1/2 tsp salt

1/2 tsp pepper

Step by step

  1. Preheat oven to 175°C. To make crust, combine flour and salt in Stand Mixer bowl fitted with Pastry Beater Attachment.

  2. Turn to speed 1 to combine, then add butter cubes and continue on stir speed until mixture is crumbly, 1-2 minutes.

  3. With mixer continuing to run, slowly add 2 Tbsp of cold water, adding additional 1-2 tablespoons if needed to just combine dough into crumbly mass. Turn off mixer. Press dough into lightly greased 22 cm springform pan. Prick pastry shell all over with a fork, then bake for 20 minutes. While baking, prepare filling.

  4. Heat frying pan over medium-high heat. Add corn kernels and zucchini and allow to cook without stirring for 8-10 minutes or until browned. Turn off heat.

  5. In clean Stand Mixer bowl, combine 4 eggs and milk then mix with Flat Beater Accessory on speed 1 for 1-2 minutes. While continuing to stir, add garlic, basil, cheese, salt, and pepper until combined. Turn off mixer.

  6. When crust has finished initial bake, remove from oven and add corn and zucchini. Top with egg mixture and return to oven to bake for 40-45 minutes, or until center is firm.

  7. Garnish with fresh basil leaves before serving.