Summer Squash Quiche With Thyme

 

  

Published on www.comfortspringstation.com on 6/26/17

  #6 in post visits in 2025

 

 

Summer is a time of bounty for those who grow vegetables. Even if you don’t grow your own, the fresh veggies are filling the supermarkets.  One of my favorite veggies is summer squash. Yellow, green, or white, I am a fan.

 Today’s recipe is Summer Squash Quiche.  I’m using yellow squash and mozzarella, but it’s wonderful with zucchini too.  I used a 10-inch tart pan. It’s a perfect recipe for a luncheon, birthday party, or a buffet table. How about a Mother's Day brunch on May 10th?

 

 

 

Summer Squash Quiche

Use organic when available. Serves 8 or 9

  

 

Ingredients

• 6 eggs or 4 whole eggs & 2 egg whites or 1 1/2 cups egg substitute
• 1/2 lb yellow squash (about 2 cups) cut into 1/4-inch-thick rounds
• 1 tsp fresh thyme leaves
• 1 cup half-and-half
• 1/4 tsp hot pepper sauce
• 1 pie crust
• 3/4 cup shredded mozzarella cheese
• 1 tbsp unsalted butter or margarine
• salt and pepper to taste

Instructions

•  Bake your crust at 375 degrees F for 10 minutes  
• Remove from oven and lower temperature to 350 degrees F
• While crust bakes, melt butter or margarine in pan and add squash and thyme
• Cook 5 minutes or until tender
• Remove squash from pan and let cool
• Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl
• Arrange squash on bottom of the crust and sprinkle cheese on top
• Pour egg mixture into crust (might be some left over)
• Bake quiche 30–35 minutes, or until filling is golden and center is set
• Remove from oven and cool 15 minutes
• Slice and serve 

 Enjoy!

 

 

 

 

 

 

                                  This post was shared on these fabulous link parties!

 

 

 

Asparagus & Tomato Quiche For Easter Brunch

 

 

Last week at the farmer’s market, one grower had a little packet of fresh new asparagus which reminded me of a spring Quiche. Fresh asparagus, cherry tomatoes, and basil cooked in a cheesy custard sounds perfect for breakfast, lunch, brunch, or even dinner.  An asparagus Quiche is one of my favorites for an Easter or spring brunch.

I usually use Swiss cheese but have enjoyed quiches made from a variety of cheeses.  Your favorite crust can be used – even store-bought.  If you cannot have grains in your diet, you can oil the pie plate and cook the vegetable custard without a crust.

 

Asparagus & Tomato Quiche

Use organic when available, vegetarian  Serves 7 to 8

Ingredients

•     6 eggs or 4 whole eggs and 2 egg whites
•     1 bunch of asparagus or 7 or 8 stalks
•     1 9" pie shell
•     1/2 cup milk
•     1 cup cream
•     1 cup grated cheese, such as Swiss, cheddar, Gruyère
•     1/4 cup torn fresh basil
•     1 cup cherry tomato halves
•     Salt and pepper to taste
•     optional medium tomato to cut into pinwheel slices for decoration 

Instructions

1.     Preheat oven to 425 F or 218 C
2.     Oil pie pan and add dough
3.     Fork bottom of pie crust and cover crust edges with aluminum foil to prevent over-browning
4.     Bake pie crust for about 5 minutes
5.     Remove aluminum foil and bake pie crust for another 8 minutes until almost done
6.     Reduce oven to 325 F or 162 C
7.     Meanwhile, bring water to a boil in a large pot
8.     Cut most of the asparagus into pieces and save some for top of Quiche
9.     Once water is boiling, add the cleaned & trimmed asparagus into pot & boil for 1 minute
10.     Remove immediately and run under cold water to stop the cooking process
11.     Set asparagus aside
12.     Whisk the eggs in a large bowl and add the milk and cream
13.     Whisk together thoroughly and then stir in the shredded cheese, basil, salt & pepper
14.     Add cooked asparagus and tomato slices to bottom of pie shell
15.     Pour custard mix on top
16.     Adorn top with cherry tomatoes and asparagus (optional)
17.     Bake for 35 minutes or until center is firm
18.     Cover edges of crust with aluminum foil if the crust starts to burn
19.     Let quiche stand for at least 5 minutes before cutting
20.     Can be made ahead of time and served at room temperature.
21.     Optional decorate top of quiche with sliced tomato cut into pinwheels in center of top & asparagus around edge pointing in

Enjoy!

This post was featured at:

 

 This post was shared on these fabulous link parties

Spinach Mushroom Quiche For A Meatless Meal new

 

 

 

Lent will be observed from February 18th to April 2 in 2026. It is a period of religious observance in many Christian churches marking the 40 days that Jesus spent fasting in the desert, enduring temptation by Satan. Lent begins on Ash Wednesday and ends approximately six weeks later with the celebration of Easter. Fasting before Easter can be traced back as far as the 2nd century.

 Whether you are trying to eat less meat for your health or you are looking for meatless meals for Lent, a vegetable quiche is a great meal to add to the menu. Quiches may be served hot, warm or cold. Today I'm sharing spinach quiche which can be made year round with frozen spinach. If using fresh baby spinach, sauté it with the onion and garlic. Frozen spinach works well. Defrost it, and then squeeze all the water out with your hands. Then press it between paper towels. If you leave any water in the spinach, your quiche can be soggy. You can also add and delete ingredients in the filling to meet your family's needs or what's in the pantry. I am using feta cheese and cheddar. This quiche is easy to make and is perfect for breakfast, brunch or dinner.

 

 

 

 Don't like a soggy crust on the bottom? To be sure you have a crisp crust on the bottom, pre-bake the empty crust for a few minutes before filling it with egg mixture. If you are a good pastry baker, feel free to use your favorite recipe for the crust. If you are like me and don't enjoy making pastry, buy one at the grocery store. Place the crust in a 9 inch deep dish pie pan. If you are buying ready-made crusts, please note size. Many pre-made are 8 inches and not as deep as a standard pie pan. If you don’t want to use a pie crust due to gluten or calories, you can skip the entire crust part and just bake the filling in a well-greased pie pan. Check the quiche 15 minutes early because it shouldn't take as long to bake.

 Spinach Mushroom Quiche

 Use organic when available. Serves 6

 

Ingredients

• 1 9" deep dish crust
• 1 (10 ounce) package frozen chopped spinach, thawed & drained or fresh baby spinach
• 1 (4.5 ounce) can mushrooms, drained or fresh mushrooms
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 1/4 tsp  crushed red pepper
• 1 tbsp fresh thyme
• 1 pinch nutmeg
• 1 cup whole milk
• 4 eggs at room temperature
• 2 tbsp olive oil
• 6 oz crumbled feta cheese 
• 8 oz shredded cheddar cheese divided
• salt and pepper to taste

 

 

 

 

 

 

 Instructions

• Preheat the oven to 375 degrees F (190 degrees C)
• Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes
• Remove from the oven and gently prick the bottom and sides all over with a fork
• Return to the oven and bake for 8 more minutes
• Remove and set aside
• If making without crust, carefully oil pie pan
• Lower oven temperature to 325 degrees F (163 degrees C)
• Put olive oil  in a medium skillet over medium heat
• Add onion and sauté about 3 to 4 minutes
• Add garlic and sauté for another minute
• Stir in spinach, mushrooms, feta, and 1/4 cup Cheddar
• Salt and pepper to taste
• Spoon mixture into the pie shell and let cool slightly
• In a medium bowl, whisk together milk, eggs, salt, pepper, thyme, nutmeg, and crushed red pepper
• Pour the egg mixture over the spinach layer in pie shell
• Bake for 15 minutes
• Sprinkle last 1/4 cup of cheddar cheese over the top of quiche
• Bake another 35 to 45 minutes until center is set and crust is golden
• If crust browns too quickly, tent with aluminum foil
• Let cool 10 minutes before slicing and serving
• Serve with green salad or fruit salad

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

This post was featured at:

 

 

 

 

 

 

 

 

 

 

 

 

 

  This post was shared on these fabulous link parties