Back to Squash Quiche

Print Options

 
 
 
 Print

Squash Quiche Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 40 min. + standing YIELD:6-8 servings

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

  • 1. 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°
  • 2. 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.
  • 3. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture.
  • 4. 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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.