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!
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