Squash Quiche Recipes
WINTER SQUASH QUICHE
I always get compliments when I serve this quiche to my hungry crew. Our grandchildren especially love it for breakfast. The sweet flavor of the Swiss cheese and squash really comes through.-Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
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.
Nutrition Facts :
SQUASH QUICHE
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.
Provided by Taste of Home
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.
Nutrition Facts : Calories 313 calories, Fat 20g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 291mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
SQUASH BLOSSOM QUICHE
This quiche uses summertime fresh-picked squash blossoms from the garden.
Provided by Meghann Dham
Categories Quiche
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.
Nutrition Facts : Calories 490 calories, Carbohydrate 16.6 g, Cholesterol 286 mg, Fat 39.9 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 16.6 g, Sodium 454.7 mg
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