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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch. Ingredients:
1 unbaked pastry shell (9 inches) |
2 medium zucchini, peeled and shredded |
2 medium yellow summer squash, peeled and shredded |
2 medium carrots, shredded |
1 medium onion, grated |
2 tablespoons butter |
3 eggs, beaten |
1 cup (4 ounces) shredded swiss cheese |
3/4 cup sour cream |
1/3 cup evaporated milk |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
dash dried thyme |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
2. In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally.
3. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture.
4. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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