You can stop rubbing your eyes in disbelief…it’s true, I’m back!
Over 3 months ago, on March 30, I posted this recipe. I had just returned from a very relaxing winter holiday and there was still snow on the ground. My how have things changed! Today, it’s 28C and temperatures are rising!
Without going into alllllll the nitty-gritty details, my world basically turned upside down on April 1st (no joke) when my workplace announced that they were shutting their doors forever. I had worked there for over 12 years so it was a huge shock, followed by a plethora of emotions – sadness, fear, anxiety, uncertainty, anger, and A LOT of stress. In my head, I was doing my best but I know that I was not a fun person to be around. My work-life balance was non-existent to say the least and I went into a survival mode as I weighed out options and rather quickly transitioned to a new job. I’ve just touched upon it here…it was a lot and I was breaking under the weight of it all.
During those 3 months I withdrew from so many things – from family, friends, the gym, my blog – in fact any sort of cooking or baking but the bare minimum. I tried so many times to get back in the groove but my heart wasn’t in it. During that time, I could only handle what was on my extremely full plate and even something that typically brought me joy felt like yet another burden.
Fast forward to now…the end of June brought some calm and I’ve been able to release my shoulders that had been up to my earlobes for months with tension. I’ve found a bit more balance thanks to the loving support of some amazing people in my life. Most importantly, I found my way back into the kitchen and creating some simple and delicious recipes to share.
Recipes! Yes…back to why we’re all here. I finally had a weekend where I wasn’t working or so exhausted that I couldn’t think beyond eggs and toast. On Saturday night I made this SUMMER SQUASH AND CORN QUICHE and enjoyed it Sunday morning. I love how this summer quiche takes advantage of all the beautiful corn and yellow zucchini that’s available to us now. It came together super fast especially using a life cheat – frozen pie crust.
I love how bright and yellow this is on my plate. The white cheddar and grated zucchini makes this so creamy and the niblets of corn are unexpected but a great addition to quiche. As with so many breakfast foods, this would be a great idea for brunch and equally satisfying for lunch or a light dinner with a tasty salad on the side.
I know many of us often find ourselves in situations that test our strength and limits. Fresh from my experience, I’m relieved it’s over but already recognize the lessons it taught me. I guess that’s the beautiful thing about this life – everything happens for a reason and discovering “the reason” helps make it all a bit easier to swallow.
enjoy | liz | xo
- 1 frozen pie shell
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 1 yellow zucchini, coarsely grated (or any other summer squash)
- 1 cup peaches & cream corn kernels (fresh is best but frozen or canned is fine)
- salt and pepper to taste
- 3 large eggs, whisked
- 3/4 cup milk
- 1-1/2 cups of shredded sharp white cheddar
- Thaw and bake pie shell according to package directions. Set aside.
- Preheat oven to 375F.
- In large skillet over medium-high heat, add olive oil and saute onion for 3-4 minutes. Add summer squash and saute for 5 minutes. Stir in corn and cook for another 3 minutes. Season with salt and pepper. Set aside.
- In a medium bowl, whisk together the eggs and milk. Slowly stir in the cooled vegetable mixture.
- Distribute half the cheese to the bottom of the pie shell. Pour in the remaining filling, then top with remaining cheese.
- Bake for 45-50 minutes or until golden brown and no longer jiggles. This means it has set. Let rest for at least 10 minutes before serving. Serve hot or at room temperature.