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I get so tired off eggs and bacon... and there's only so many ways to make an omelette before they turn your stomache... so I looked up quiche's on Linda's site, and just made this one.
It's delicious. I was supposed to wait til morning to eat it, but it smelled so amazing I had to try it right away... Oh, yummy.
ITALIAN SQUASH PIE
4 tablespoons butter
1 1/2 pounds yellow summer squash, sliced thin, 7 medium *
Small onion, sliced or chopped, 2.5 ounces
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup fresh parsley, chopped
8 ounces Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 teaspoons Dijon mustard
Sauté the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch quiche pan; mix in the cheese and parsley. Whisk the eggs and cream in a small bowl; whisk in the mustard. Pour the egg mixture over the squash; mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting.
Makes 6-8 servings
Freezing not recommended
I DID NOT USE 7 SQUASH/ZUCCHINI IN MINE.
I made mine with 2 yellow squash and 2 zucchini, and I don't see how you could've fit 7 of them in there! And, I didn't use the mustard, and I had no garlic so I used garlic powder instead, and it still came out incredible.
It's delicious. I was supposed to wait til morning to eat it, but it smelled so amazing I had to try it right away... Oh, yummy.
4 tablespoons butter
1 1/2 pounds yellow summer squash, sliced thin, 7 medium *
Small onion, sliced or chopped, 2.5 ounces
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup fresh parsley, chopped
8 ounces Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 teaspoons Dijon mustard
Sauté the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch quiche pan; mix in the cheese and parsley. Whisk the eggs and cream in a small bowl; whisk in the mustard. Pour the egg mixture over the squash; mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting.
Makes 6-8 servings
Freezing not recommended
I DID NOT USE 7 SQUASH/ZUCCHINI IN MINE.
I made mine with 2 yellow squash and 2 zucchini, and I don't see how you could've fit 7 of them in there! And, I didn't use the mustard, and I had no garlic so I used garlic powder instead, and it still came out incredible.
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