Kenmore Honored Harvest Time entry by Marla Mayberry, Iowa State Fair

November 5, 2013 by Kenmore


preparation time
0 mins

cook time




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


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.


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