(That sounds dirtier than I really intended.)
The recipe for the squash quiche I made last weekend is as follows. I used all zucchini since I had a ton of it and no yellow squash. I have also discovered with these recipes that putting the non-liquid ingredients in the crust before you pour in the eggs is very important. There's often not enough room for all the egg mixture.
Squash and Basil Tart
Ingredients
- 1 1/2 cups shredded Gouda or Fontina cheese
- 1 fully baked 9-inch tart crust (directions follow)
- 1/3 cup chopped scallions (white and green parts)
- 1/3 cup chopped fresh basil
- 3/4 cup sliced zucchini
- 3/4 cup sliced yellow squash
- 3 eggs
- 3/4 cup vegetable or chicken broth
- 3/4 cup milk
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
Directions
- To fully bake a pie crust, place it in the pie dish and weigh it down with dried beans or pie weights. Bake at 400 degrees for 10-15 minutes or until lightly browned.
- Preheat oven to 350 degrees.
- Toss cheese, zucchini, squash, scallions and basil in a medium bowl then pour into baked crust.
- In a large bowl, beat the eggs lightly. Add the broth, milk, oregano, thyme, salt, and pepper; beat until combined. Pour the egg mixture into the tart.
- Bake 1 hour to 1 hour 10 minutes or until puffy and slightly browned on top. Let stand 10 minutes before slicing.
This is very tasty, but doesn't use a lot of zucchini. I will probably try the chocolate zucchini cake this weekend.