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Zucchini, Prosciutto & Corn Quiche

If you're tired of the same old breakfast routine, this savory quiche made with zucchini, prosciutto, onions and Gruyère cheese is sure to awaken your taste buds and elevate your mornings.

Serves: 8

Prep Time: 30 minutes

Bake Time: 30-40 Minutes

I made two of these quiches for New Year’s Eve, one with crust and one without for my gluten free friends. You can also play with some different variations such as incorporating different seasonal vegetables, caramelizing the onions, swapping cheeses, or even topping it with a touch of hot sauce for some extra kick. I also like to crisp the prosciutto ahead of time so it’s extra crunchy.

Bon appétit!

Zucchini, Prosciutto & Corn Quiche


1 prepared single pie crust

8-10 eggs

1 medium onion, chopped

2 cups zucchini, chopped and roasted

2 cups frozen corn (or two ears of corn)

2 cups Gruyère cheese, shredded

8 slices of prosciutto, crisped and chopped

3 tablespoons olive oil

2 tablespoons garlic, minced

salt and pepper


  1. Heat oven to 350.

  2. Put 1 tablespoon olive oil into a pie pan and then put the pie crust in.

  3. In a frying pan over medium heat, place the remaining olive oil, chopped onion, zucchini and corn. Add more olive oil if needed. Sauté until cooked.

  4. At the same time cook the prosciutto in a different frying pan over medium heat until crisped. Let cook and chop.

  5. When the onions, zucchini, corn and prosciutto are done mix everything together and cook for an additional few minutes.

  6. In a medium sized bowl whisk eggs, salt, and pepper until blended.

  7. Stir in cheese, onion, zucchini, corn and prosciutto mixture.

  8. Dump into pie pan over the crust.

  9. Bake for for 30-40 minutes until a knife inserted in the center comes out clean and crust is golden brown.

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