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Summer Squash Quiche
Summer Squash Quiche a perfect recipe for a luncheon, birthday party, or a buffet table.
Servings 8
Ingredients
- 6 eggs or 4 whole eggs & 2 egg whites or 1 1/2 cups egg substitute
- 1/2 lb yellow squash (about 2 cups) cut into 1/4-inch-thick rounds
- 1 tsp fresh thyme leaves
- 1 cup half-and-half
- 1/4 tsp hot pepper sauce
- 1 pie crust
- 3/4 cup shredded mozzarella cheese
- 1 tbsp unsalted butter or margarine
- salt and pepper to taste
Instructions
- Bake your crust at 375 degrees F for 10 minutes
- Remove from oven and lower temperature to 350 degrees F
- While crust bakes, melt butter or margarine in pan and add squash and thyme
- Cook 5 minutes or until tender
- Remove squash from pan and let cool
- Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl
- Arrange squash on bottom of the crust and sprinkle cheese on top
- Pour egg mixture into crust (might be some left over)
- Bake quiche 30–35 minutes or until filling is golden and center is set
- Remove from oven and cool 15 minutes
- Slice and serve