Time 1h Yield 6 servings. Number Of Ingredients 9 Steps:
In a skillet, saute onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , In a bowl, whisk milk, squash, eggs, salt, pepper and nutmeg until smooth; pour over cheese. , Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean.
Time 1h15m Yield 6-8 servings. Number Of Ingredients 13 Steps:
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°, 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. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
More about “squash quiche recipes”
Time 1h35m Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie pan with nonstick spray. Place pie dough in the prepared pie pan. Poke a few holes in the bottom with a fork. Line with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove from the oven and place on a wire rack; let cool to room temperature, 15 to 20 minutes. While the crust is cooling, spray a skillet with nonstick spray and place over medium heat. Add onions and sauté until tender, about 5 minutes. Remove to a plate. Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes. Whisk together eggs and cream in a bowl; season with salt and pepper. Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Spread sautéed mushrooms, bacon, and scallions evenly over top. Pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture. Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes. Remove from the oven and cool 5 to 10 minutes before slicing.
