
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
- 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.
- Fry bacon until crisp
in a medium skillet; set aside on a paper towel. Chop into small
pieces when cool.
- 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.
- 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.
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