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Squash Quiche

Squash Quiche
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.
6-8 ServingsPrep: 35 min. Bake: 40 min. + standing

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
© Taste of Home 2012

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Squash Quiche (continued)

Directions (continued)

  • comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8
  • servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2012