Summer Veggie Quiche with Ranch Dressing & Dip
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 Minutes
- Serves: 6-8
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- 6 eggs
- 5 ears corn
- 1 1/2 cup parmesan cheese, grated
- 1/2 cup Toby’s Ranch Dressing & Dip
- 2 ready-made instant pie crusts
- 2 small-medium zucchini, thinly sliced
- 6 small tomatoes, halved and quartered
- Fresh thyme leaves
Gather all ingredients. Preheat the oven to 375 degrees F. Shuck and remove kernels from the corn cobs. In a large bowl combine the eggs, corn kernels, parmesan cheese, and Toby’s Ranch Dressing & Dip. Mix well until fully combined.
In two 8 inch pie dishes, lay over the pie crust and poke small holes on the bottom using a fork. Use the fork to create divots around the crust’s edge. Evenly distribute the sliced zucchini and tomatoes into each pie dish, setting a few zucchini slices aside for each one. Add the egg and cheese mixture evenly between each dish and place on the lowest rack in the oven.
Bake for about 10 minutes, then place the remaining zucchini slices on top of each quiche. Continue baking for another 10 minutes or until the top of the quiche is browned and firm. Remove from the oven and let cool.
Slice, plate, and drizzle with Toby’s Ranch Dressing & Dip. Garnish with fresh thyme and enjoy your Summer Veggie Quiche!