Squash Quiche
TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing
YIELD: 8 servings.
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.
Ingredients
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1 sheet refrigerated pie crust
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1 cup peeled and shredded zucchini
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1 cup peeled and shredded yellow summer squash
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3/4 cup shredded carrots
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1/4 cup grated onion
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2 tablespoons butter
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1/4 cup all-purpose flour
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3 large eggs, beaten
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1 cup shredded Swiss cheese
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3/4 cup sour cream
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1/3 cup evaporated milk
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon white pepper
Directions
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1.
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
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2.
In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 8-10 minutes or until crisp-tender, stirring occasionally. Stir in flour, remove from heat, cool slightly.
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3.
In a small bowl, combine the eggs, cheese, sour cream, milk, salt, thyme and pepper. Fold in squash mix; pour into prepared crust.
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4.
Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 313 calories, 20g fat (11g saturated fat), 123mg cholesterol, 291mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 10g protein.
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