A deliciously satisfying quiche featuring sautéed yellow crookneck squash, bacon and sharp cheddar cheese. This is also a wonderful recipe for other summer garden squashes, including zucchini and pattypan.

Squash Quiche

4 yellow crookneck squashes
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 slices bacon strips
2 large eggs
1/2 cup milk
2 tablespoons all-purpose flour
2 cups (8-ounces) shredded sharp cheddar cheese
1 (9-inch) unbaked pie shell

1. Chop squash into bite size pieces and place in a medium saucepan. Add butter, salt, pepper and enough water to cover; boil until tender, about 5 minutes, drain.
2. Fry bacon until crisp in a medium skillet; set aside on a paper towel. Chop into small pieces when cool.
3. In a mixing bowl, whisk together eggs, milk and flour. Add squash, cheddar cheese and bacon; mix to combine and pour into the pie shell.
4. Bake at 350°F (175°C) for 40 minutes, or until center is set. Let stand for a few minutes before serving.

Makes 8 servings.

Photograph courtesy of CooksRecipes.com visitor, Susan Ramaley.