I originally posted this recipe on my Community Garden Blog back in 2014 when I was growing vegetables in a community garden plot. We moved into a house and started gardening in our own yard in 2016, so I stopped posting in that blog. I decided to repost the recipe here for you to enjoy.
This quiche uses summer squash and in September is a great time to use those zucchini still popping up in the garden.
Summer Squash Quiche
1 9-inch unbaked pie shell
1 cup pepper jack cheese,
shredded
1 cup sharp cheddar,shredded
1/2 cup zucchini,
chopped
1/2 cup yellow summer
squash, diced
1/2 cup onion,
chopped
1/4 cup green bell
pepper, diced
1/4 cup red bell pepper,
diced
1/2 cup tomatoes
peeled and diced
2 garlic cloves,
minced
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 tablespoon
parsley
1/4 teaspoon
cayenne pepper
1 teaspoon salt
1 teaspoon pepper
8 eggs
beaten
2 cups evaporated
milk or half and half
Sliced tomatoes for the top
Directions:
To prepare the pie
shell, bake the pie shell for 5 minutes at 400 degrees then cool. Mix all the
Squash, onions, bell peppers, chopped tomatoes and garlic. Add all the herb and
spices, mixing well. Whisk the eggs and milk together in a large bowl, pour in
the squash mixture to the egg mixture. Blend the Jack Cheese and Cheddar Cheese
together. Spread the cheese into the bottom of the cooled prepared pie shell
then add the egg and squash mixture. Bake the Quiche at 400 degrees for
10 minutes and reduce the heat to 350 degrees for 50 to 60 minutes or until the
Quiche is set. Place the sliced tomatoes
on top and allow to cool or serve hot.
RECIPE THEME
The themes are:
December 2020 - Turkey Recipes (TurkDec)
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