Kenmore Honored Harvest Time entry by Marla Mayberry, Iowa State Fair
preparation
preparation time
0 mins
cook time
0
servings
6
calories
489
ingredients
1 medium zucchini (about 6-8 oz)
1 tablespoons vegetable oil
1 small onion finely diced (about 1/2 cup)
1 poblano pepper finely diced
1 red pepper finely diced
1 cup corn cut fresh off the cob
0.25 cup all-purpose flour
0.5 teaspoons baking powder
4 large eggs
8 ounces grated Monterey Jack & Cheddar cheese blend
2 tablespoons unsalted butter melted
directions
Step 1:
Preheat the oven to 350 degrees F, and butter a 9-inch pie plate.
Step 2:
Grate the zucchini. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes.
Step 3:
Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium. Add the onion, peppers, and a pinch of kosher salt and cook until softened, about 5 minutes.
Step 4:
Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and peppers, and cook over high heat for 3 minutes, stirring occasionally.
Step 5:
Combine the flour, baking powder, and 1/4 teaspoon salt in a small bowl, whisk together.
Step 6:
In a large bowl, whisk the eggs until thick and fluffy. Add the grated cheese, flour mixture and 2 tablespoons melted butter to the eggs and mix well. Stir in the zucchini, peppers, and onions, then add the corn. Pour the mixture into the buttered pie plate.
Step 7:
Bake the quiche in the center of the oven until the top is puffed and golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let it set at room temperature for 5 minutes, cut into wedges, and serve.
Kenmore
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