Indian Summer Squash Quiche
Yield
6 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
yellow summer squash
|
*
|
| ½ | cup |
cheese
shredded |
|
| 2 | each |
egg yolks
|
*
|
| 2 | large |
eggs
|
|
| ¾ | cup |
water
|
|
| ¼ | cup |
buttermilk, powdered
|
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
butter
|
|
| 237 | ml |
yellow summer squash
|
*
|
| 118 | ml |
cheese
shredded |
|
| 2 | each |
egg yolks
|
*
|
| 2 | large |
eggs
|
|
| 177 | ml |
water
|
|
| 59 | ml |
buttermilk, powdered
|
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
Directions
Swiss cheese is recommended.
Sauté onion in butter until tender.
Simmer or steam squash in a small amount of water until just tender.
Drain on paper towels, removing as much moisture as possible.
Preheat oven to 375℉ (190℃).
Put onions in pastry shell, arrange squash on top.
Cover with cheese. In separate bowl, beat egg yolks, whole eggs, water, buttermilk powder, oregano and salt. Pour into crust. Bake 35 minutes, until custard is set. If crust becomes too brown, cover top with foil strips. Cut into thin wedges to make 12 to 16 appetizer pieces, or cut into 6 to 8 wedges for side dish or entree servings. Notes: Other herbs may be substituted. If using fresh herbs, increase quantity to ¾ teaspoon. Other vegetables may be substituted also; lightly cooked carrots, asparagus, cauliflower, or broccoli would work well.
