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Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Squash Quiche in Country Woman Christmas Annual 2005, p17

Nutritional Facts

1 piece: 313 calories, 20g fat (11g saturated fat), 123mg cholesterol, 291mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 10g protein.

  • 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
  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. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture.
  3. 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.
Originally published as Squash Quiche in Country Woman Christmas Annual 2005, p17

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Reviews forSquash Quiche

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MY REVIEW
chand002 User ID: 3610678 106773
Reviewed Aug. 4, 2013

"I agree with Jennifer that it really does make 2 quiches with 2 of each squash. I made it 1x grating the squash and the next time halving the slices. I liked having bigger bites of the squash. Other than that, I loved this recipe Too bad there isn't a picture as it is pretty when baked."

MY REVIEW
JenniferJr User ID: 7344804 66635
Reviewed Jul. 20, 2013

"This was the first quiche I have ever made myself, and it was a big hit! Even my 3-year-old nephew enjoyed it.

I would make 2 corrections: 1. I am able to make 2 quiches from this recipe, as I used 2 squash and 2 zucchini, and I did not have a deep dish crust, but this is not a problem, trust me :)
2. I would prefer to mix the veg and egg mixtures together, to achieve that typical quiche consistency.
Thank you so much for sharing this. I will definitely be adding it to my list of favorites."

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