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I’m often asked where I find the inspiration for the dishes that I create and post on this blog.  And, often, the answer is difficult to explain.  This is usually how the conversation goes:

  • Questioner: “How did you come up with this recipe?”
  • Me: “I didn’t.  I saw it on Pinterest.”
  • Questioner: “So you stole it?”
  • Me: “I wouldn’t say that.”
  • Questioner: “But, it’s not your recipe.  You didn’t create it.”
  • Me: “Let me ask you something.  Do you bake cookies?”
  • Questioner: “Of course!”
  • Me: “Where did you get the recipe?”
  • Questioner: “It’s my mom’s recipe.”
  • Me: “Really?  Did your mom invent cookies?”
  • Questioner: “No.  But, it’s her recipe.”
  • Me: “What kind of cookies are they?”
  • Questioner: “Chocolate chip.”
  • Me: “But everyone bakes chocolate chip cookies.  What makes the recipe you’re using your mom’s very own recipe?”
  • Questioner: “I don’t know.  She used to make them all the time.”
  • Me: “Do you think it’s safe to assume that chocolate chips cookies were being made before your mom made them?”
  • Questioner: “Of course!”
  • Me: “So someone before your mom wrote the recipe for, or came up with the idea, for chocolate chip cookies, right?”
  • Questioner: “Yes, I guess.”
  • Me: “So is it safe to assume that you and your mom, and the rest of the world, for that matter, are eating cookies that are the result of a stolen recipe?”
  • Questioner: “Um…”
  • Me: “Do you see what I’m getting at here?  Recipes have been handed down from generation to generation for thousands of years.  Sometimes, they are written down, and other times, they are taught and stored to memory.  Recipes are hard to own.  And, almost every cook will put their own spin on a recipe.  So, to answer your question, I don’t steal recipes from online, but I do get my inspiration from them.  And then I prepare them according to my own tastes.  For example, my mom makes homemade bread, but there’s evidence of bread being baked thousands of years ago.  My mom doesn’t make bread the same way, obviously, but it’s still bread, and she didn’t steal the recipe.  Her mom taught her to how to make it.”

Zucchini & Sweet Corn Quiche with a Potato Crust

This usually ends the debate.  But, dear reader, keeping in line with blogger integrity, I do confess that the following recipe was adapted from Lindsay’s Sweet Corn and Zucchini Pie over at Pinch of Yum.  Her photos looked so inviting, I knew I had to make my own version, but with a crust.  (Sorry, Lindsay!)  🙂

Zucchini & Sweet Corn Quiche with a Potato Crust

There’s something magically delicious about the combination of zucchini and corn.  It’s like peanut butter and jam; it’s like bacon and tomato; it’s like eggs and toast; it’s like Sonny and Cher, or Sophia and Dorothy!  Ahem, I digress… you get my point!

Zucchini & Sweet Corn Quiche with a Potato Crust

Imagine, then, fresh zucchini, summer sweet corn, blended with cheese and spices, and baked together in the form of a pie, with a crust consisting of the most tender thinly sliced potatoes with crispy edges.  Are you drooling?

Let’s get to it!

Zucchini and Corn Quiche with a Potato Crust
Prep time
Cook time
Total time
Serves: 8
  • 3 white potatoes, thinly sliced
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 3 medium zucchini, washed, ends trimmed, grated (place all of the grated zucchini in the center of a clean kitchen towel and squeeze out the excess water as much as possible)
  • 2 cups corn (if using frozen corn, be sure to thaw completely)
  • 6 eggs, beaten
  • 1 cup white cheddar cheese, grated
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ½ teaspoon onion powder
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  1. Grease a 9-inch spring form pan with butter
  2. Line the sliced potatoes, overlapping around the perimeter of the pan
  3. Layer the remaining potato slices in the bottom of the pan; be sure to use this layer as a support for the potatoes lining the wall of your pan; cover the entire bottom of the pan
  4. Sprinkle with salt and pepper and bake for 25 minutes at 350 degrees
  5. Remove pan from oven and allow to cool
  6. In the meantime, add the zucchini, corn, eggs, cheese, basil, oregano, onion powder, garlic powder, salt and pepper to a large mixing bowl. Using a wooden spoon, mix together all ingredients well
  7. Carefully poor the egg mixture on top of the cooled potatoes
  8. Using a spoon, push the egg mixture tight against the potatoes lining the walls of the spring form pan
  9. Place the pan on a baking sheet and return to the oven; bake for 30 minutes at 350 degrees
  10. Remove from oven and allow to cool for 5 minutes before removing the ring of the pan
  11. Slice and serve!

Zucchini and Sweet Corn Quiche with a Potato Crust

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This Post Has 2 Comments

  1. LOL I had almost the exact same conversation with my best friend this weekend! We all get inspiration somewhere. Sometimes its from other recipes, sometimes its from an experience, but the point is you cant reinvent the wheel, the recipe fro bread has been discovered years ago, but you can put your spin on it, that’s the beauty of it! Love that quiche by the way 🙂

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