A delicious 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.
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 in a preheated oven at 350°F (175°C) for 40 minutes, or until center is set. Let stand for a few minutes before serving.
Makes 2 large omelets or 4 servings.
Photograph by Susan Ramaley; Copyright © 1999; property of CooksRecipes.com.