Twice as Nice

Support local farmers and astound your taste buds by treating yourself to this crust-less vegetable quiche.
By: Mandy Ashcraft
Photo by: Dustin Ashcraft

Corpus Christi has two farmers’ markets:
Saturday morning from 9 a.m. to noon in the market shopping center next to the Palace on Everhart, and Wednesday evening from 5 to 7 p.m. downtown next to the Tango Tea Room on Water Street.

Local farmers and growers display a colorful choice of ingredients perfect to make this crust-less quiche. Great for a summer brunch, you can slice into this veggie-packed dish knowing that with each delicious bite, you’re supporting local farming efforts. There’s nothing better than that!


2 tablespoons butter
1 cup sliced zucchini
1 cup sliced yellow squash
1 small purple onion, coarsely chopped
2 cloves garlic, minced
1 cup baby spinach
6 small tomatoes such as black cherry tomatoes or grape tomatoes
1/4 teaspoon salt
1/2 cup cottage cheese
1/2 cup shredded sharp cheddar cheese
6 fresh farm eggs
1/4 cup milk
1 teaspoon Worcestershire sauce
Parmesan cheese to sprinkle on top (approximately 1 tablespoon)
Optional: 1/2 cup chopped apple gouda chicken sausage (recommended)


1/ Preheat oven to 375. Heat butter over medium heat, and add zucchini, squash and onion. Sauté until soft, cooked through and slightly browned. Add garlic, then spinach, and cook until spinach is wilted. Add 3 of the sliced tomatoes. Remove from heat. If using sausage, add to mix and toss all ingredients together.

2/ In a bowl, whisk the eggs together with milk, Worcestershire sauce and salt. Add cottage cheese and sharp cheddar.

3/ Pour vegetable mixture into 9-inch greased pie pan, and pour egg mixture over the top. Use remaining 3 sliced tomatoes to decorate the top, and sprinkle with salt, pepper and parmesan cheese.

4/ Bake 30 minutes.

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