SUMMER SQUASH & SAGE QUICHE

The key to using zucchini, patty pans, and yellow squash in quiche is to saute until all the moisture has evaporated so you don't end up with a runny custard. And if you have a bumper crop, make a couple pies for the freezer! Quiche freezes beautifully. I like to freeze individual slices. They're perfect for breakfast, lunch, or dinner.

ingredients

  • 1 9" Pie Crust, homemade or store bought

  • 1 Pound Summer Squash, cut into 1/2"-3/4" cubes

  • 2 Tablespoons Butter

  • 8-10 oz (about 2 medium or 1 large) Onions

  • .2 oz Sage Leaves, thinly sliced

  • 1 1/2 Cups Milk

  • 4 Eggs

  • 3 Grams (1/2 teaspoon) Table Salt, plus additional for sprinkling

  • 2 Tablespoons White Flour

  • Fresh Ground Black Pepper

  • 4 oz Semi-hard Cheese, shredded

 

deviations & tips

  • Try smoked cheddar or Gouda for a flavor reminiscent of ham.

  • Instead of sage, try up to an ounce of chopped fresh parsley, chives, or tarragon.

  • Substitute up to 3/4 cup of the milk with half-n-half or cream for a more decadent dish.

  • Semi-hard cheeses include swiss, gouda, cheddar or any cheese with a similar texture.

the method

Pre-heat oven to 375 degrees. Press pie crust into a 9" pie pan and refrigerate until ready.

Melt butter in a medium skillet over medium heat. After butter melts, continue heating until brown. Be careful not to burn it.

Brown butter.

Brown butter.

 

Add squash and saute for about 8 minutes or until golden. Stir in onions and cook for another 5 minutes or until the liquid has evaporated. Toss in sage and cook for just another minute or so or until the herb is wilted. Season to taste with salt and pepper. The vegetable mixture should be properly seasoned on its own.

Saute squash until golden.

Saute squash until golden.

Saute until liquid evaporates.

Saute until liquid evaporates.

In a large mixing bowl, whisk together milk, eggs, 1/2 teaspoon salt, flour, and black pepper until completely incorporated. 

Sprinkle cheese in bottom of pie pan and layer squash and onion mixture on top. Pour in custard mixture. Don't overfill; if you have extra custard mix, discard it.

Add cheese and top with vegetables.

Add cheese and top with vegetables.

Leave a little space at the top.

Leave a little space at the top.

Bake for 30-35 minutes or until center is set and top is golden brown. Let cool for about 5-10 minutes before cutting.

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If you'd like to freeze your quiche, let cool completely. Cut pie into eight pieces and wrap each piece with plastic wrap. Place in a freezer bag, and store the freezer. Re-heat in the microwave on high for about 4 minutes until heated through. Or pre-heat oven or toaster oven to 350 and bake for 30-40 minutes or until heated through. 

Freeze individual slices.

Freeze individual slices.