Squash Quiche Recipe

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This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch.

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Squash Quiche Recipe

Prep: 35 min. Bake: 40 min. + standing

Yield: 6-8 Servings

35 40 75

Ingredients

1 unbaked pastry shell (9 inches)
2 medium zucchini, peeled and shredded
2 medium yellow summer squash, peeled and shredded
2 medium carrots, shredded
1 medium onion, grated
2 tablespoons butter
3 eggs, beaten
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sour cream
1/3 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon white pepper
Dash dried thyme

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally.
In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 313 calories, 20 g fat (11 g saturated fat), 123 mg cholesterol, 291 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Squash Quiche in Country Woman Christmas Annual 2005, p17