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!

 

 

 

 

 

 

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Green Bean Salad With Tomatoes, Olives & Feta

 

 

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C, and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low-carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

Green Bean Salad With Tomatoes, Olives & Feta

Use organic when available. Serves 4

Green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. 

Ingredients

Salad

• 1 lb fresh green beans trimmed (halved if desired)
• 1 cup cherry or grape tomatoes halved (or tomato of choice chopped)
• 1/4 cup red onion sliced
• 1/3 cup kalamata olives pitted & sliced (or olive of choice)
• 1/4 cup chopped fresh basil or oregano
• 1/4 cup optional almond slices or chopped walnuts
• 1/2 cup feta cheese crumbled ( or goat cheese or shaved parmesan cheese)

Dressing

• 1/4 cup olive oil
• 2 tbsp red wine vinegar (or apple cider or balsamic)
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions

• Heat salted water to boil and add green beans
• Cook about 3 minutes until just tender
• Remove beans and plunge into a bowl of iced cold water to cool
• Drain beans and pat dry
• Place beans in serving dish
• Heat oil over medium heat in skillet
• Add crushed garlic and cook until just fragrant about 30 seconds
• Remove from heat
• Add tomatoes, Dijon mustard, olives, fresh herbs, red wine vinegar, lemon juice, feta
• Pour mixture over beans
• Toss to evenly coat green beans
• Add salt and pepper to taste
• Cover and refrigerate for at least 3 hours
• Optional garnish with nuts

Enjoy!

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Late June Michigan Garden

 

Photos and garden today courtesy of one of my favorite people, multi-talented Heather Murphy. Thank you! 

Today we're again visiting the late June Michigan garden of my nephew, James, and his lovely wife, Heather. She is so talented!  (Slight editing and mosaics by yours-truly.)

Heather has a great base of perennials and always adds lots of annuals.

 

 

 

 

 

Now to finish this post, I'll add a sunset from James & Heather's weekend camping stay at Canoe Harbor State Forest Campground, Grayling, Michigan. It's a beauty!

 

 

 

 

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Fresh Succotash

 

Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from a Narragansett word meaning “broken or boiled corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s.

  

In a few weeks, it will be 4th of July. Today is the perfect time to introduce a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash is a highly underrated dish made with fresh sweet corn kernels, squash, onion, tomatoes, and lima or other beans. I remember enjoying it as a child with summer meals. Many Americans consider it a southern dish, but there are variations of the dish across the country. Now in modern times you can personalize the seasoning blend to be Greek, Latin, or Cajun. For example, you could use a green bell pepper or a red one. Today I am adding green beans, red bell pepper, cumin, and a jalapeño pepper. You can add whatever beans you have. Nearly every version has lima beans included but sometimes with the addition of other beans. I recommend using fresh vegetables in the summer if available, except for the lima beans. You may use frozen lima beans defrosted.

Fresh Succotash

Use organic when available. Serves 6

Ingredients

• 6 ears of corn kernels cut off the cob (abt 1 1/2 cups)
• 1/2 onion diced
• 1/2 red bell pepper diced
• 1 Jalapeño pepper seeded and sliced
• 3 cloves garlic minced
• 1/2 cup diced fresh tomatoes
• 1/2 tsp ground cumin
• 1 pinch cayenne pepper
• 2 zucchini cubed
• 1/4 cup fresh green beans cut to 1/2" pieces
• 1 tbsp olive oil
• 1 1/2 tsp butter or margarine
• 1/2 cup water
• 1 cup baby lima beans (can use frozen and thawed)

Instructions

• Heat olive oil and butter in a skillet over medium heat
• Add onion and cook stirring often for about 6 minutes until onion is soft and slightly golden
• Add red pepper, jalapeño, and garlic; stir and cook for 3 or 4 minutes until red pepper is softened
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture
• Cook and stir for 1 to 3 minutes until heated
• Add zucchini, green beans, water, and a pinch of salt
• Cook until zucchini is tender about 5 minutes
• Add corn and lima beans to mix and heat about 3 to 5 minutes
• Adjust salt and pepper to taste and serve  

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Mango Bliss Frozen Smoothie

 

The summer heat is here, and I need a cold breakfast, lunch or snack drink. If you like mangos like I do, you must try this luscious and creamy smoothie. It is both refreshing and filling. You can use fresh or frozen mango chunks. If you start with fresh mango, cut in chunks and place on a parchment covered cookie sheet. Place in the freezer for 30 minutes along with a sliced banana. Use immediately or store in a freezer container.  The frozen banana and mango add a creamy smoothness reminiscent of ice cream. Yum!

This is also a fabulous afternoon snack or even a dessert that is filled with antioxidants. Research shows that antioxidant compounds found in mango help protect against a long list of cancers. Besides that, it helps with eye health, gut health, lowers cholesterol and more. Add low fat Greek yogurt for protein or a tablespoon of protein powder, a frozen banana, & juice and in 5 minutes you have a frozen, lush treat that is good for you! Surprise family and friends with a fast dessert in a pretty glass with optional garnish of fruit.

 

 

Mango Bliss Frozen Smoothie

Use organic when available, serves 1

Ingredients

• 3/4 cup frozen mango chunks
• 1/2 banana sliced and frozen
• 1/2 cup non-fat plain Greek yogurt
• 3/4 cup cold mango or pineapple juice

Instructions

• Combine all ingredients in a food processor or high speed blender
• Process 5 to 6 minutes until smooth and creamy
• Serve immediately

 Enjoy!

 

Please see my Link Parties page for the parties where this post was shared.

June Afternoon Sky

 

One day the clouds were so beautiful that I had to stop what I was doing and take photos. Sometimes the sky seems to reach all the way up to heaven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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6 Tips To Style A Picture Ledge

  

If you’ve visited with me before, you’re probably aware of my love of wall art. I have several frames that I use for seasonal art throughout the year. Today I’m sharing my research into using a picture ledge in my home to create visual interest. Making a gallery wall  is a great way to display art.  Arranging prints on a wall isn’t always easy, but putting up a ledge and playing with the arrangement of frames is. Besides, no more holes in the wall, I can add and subtract as needed!

 

 

Photo via Pottery Barn

 

 Nothing makes a house feel more like home than an enticing display of contemporary wall art. The big question is do you make a gallery wall or do you use a picture ledge? Today we’ll look at 7 ways to style a picture ledge.

 

I. Classic Row

If you love order and simplicity, the classic row of pictures on a ledge is perfect for you. Choose either all black and white photos or color photos with the same color scheme. Pick the same size photo, orientation and frame and mat color to create this cohesive, streamlined look. Great for minimalists.

 

 

Photo via Anna Truelsen

 

II. Layered Look

 

If like me, you’re really tired of nail holes when you seasonally change your art, try layering your prints on a ledge. You can re-arrange as needed. This is probably the easiest way to show depth on the ledge with artwork and photos. You can use one color frame and mat for a cohesive look, or mix sizes and frame colors on a single photo ledge for a  dramatic statement in your room. Get a new print and work it into the design.  

 

 

 

 

 

                                                           Photo via Two Twenty One 

 

III. Make a Mix of Objects and Prints

 

For a shot of personality, choose objects to mix with your prints. Whether it’s a small ceramic piece, a metal sculpture, a candle, or even books, totally depends on the look you’re trying to achieve. Choose appropriately sized items from your family or travel treasures. Add a small plant to soften it. Do not use heavy items that will cause your ledge to fail and fall. The ledge/shelf below helps define the work space.

 

 

 

 

 

 

 

 

  

 

 

 

                                                         Photo Hurd & Honey

 

IV. Add A Pop of Color

 

Choose a color that is either in your room or in a colored photo on the ledge to tie the room together. Remember less is more. Don’t put everything of that color on the ledge. Below is a great example with a blue vase of yellow blooms. It certainly adds a pop of blue and yellow.

 

Photo via  Pinterest

 

V. Go Vertical In a Small Space

 

In a small space,  going vertical can add depth and space. This design trick can work beautifully in your home. You can add more than one picture ledge and add height to your space. For a streamlined look, keep the ledges all the same width and distance apart. Add framed photos, canvas, metal prints, memorabilia, books – anything that you like and that makes you happy when you look at it.

 

 

Photo via Wayfair

 

VI. Make Your Ledge Part of the Wall 

 

A. Paint your ledges the same color as the wall and go vertical.  I love the look of the ledges below.

 

 

                                                        Photo via Apartment Therapy

 

B. Use the same shelves/ledges for a cohesive look. If you have shelves of books or plants, a hat rack, or hooks and other objects on a wall, add a ledge of pictures as part of the wall design.  A ledge over or under a shelf of books  becomes part of a larger composition – the wall.

 

Photo via Hurd & Honey

 

 C. On the other hand, perhaps you have a collection begging to be displayed. The row of hats below really work well with the picture ledge and rustic bench. I love the texture of the hats, wooden bench, and plants. This has beautiful composition and contrast.

 

 

 

 

 

Photo via Pinterest

 

I hope I’ve fed your creativity and given you ideas for designing your perfect wall that makes a happy place in your home. For me, I love the walls that have picture ledges with additional objects on the wall to make a cohesive design. This can include a large painting, sculpture, vase of flowers, or a filled bookshelf. 

 

                                                                                Photo via Etsy

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