This could also be called Yellow Quiche.
I used yellow onion, yellow squash, yellow tomatoes, and our eggs are very bright yellow when cooked.
I will admit to being skeptical about this idea. I’ve used winter squash often in quiches, but summer squash tends to be a bit water-y. Combined with the tomatoes I was afraid the quiche wouldn’t set.
Cooking the squash and the tomatoes until almost dry did the trick.
It also concentrated the flavors.
We’ll do this one again.
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Summer Squash Quiche, Potato Crust
A potato crust is so much easier (for me) than making a proper pie crust. And it makes this quiche a complete meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Quiche
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 medium yellow squash, quartered the long way, thinly sliced
- 1 cup (8oz, 205gr) yellow tomatoes, peeled, chopped
- 6oz (180gr) ham, cut into strips
- 1 tsp oregano
- 1 tbs olive oil
- 4oz (120gr) Gruyere cheese – or whatever you like, thinly sliced
- 3 eggs
- 1/2 cup (4oz, 120ml) milk
- 1 1/2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes. Remove.
- The Filling:
- Heat oil in a medium skillet over medium heat. Add onion and sauté 5 minutes.
- Add squash and sauté 5 minutes longer.
- Add tomatoes, oregano, and sauté until liquid is released, then mixture is almost dry, 6 – 8 minutes.
- Remove from heat when done
- Whisk eggs, yogurt, mustard and milk together.
- To assemble:
- Spread the squash mixture on the crust.
- Top with the ham, then the cheese.
- Pour the egg mixture over all and bake for 30 – 35 minutes, until center has set.
- Remove and let rest 5 minutes.
Bake the quiche on a tray in case of spills or bubbling over.
This is a generous 2 servings…. It reheats for lunch in the microwave
Keywords: quiche, potato crust, squash
I have been inundated for the past several months with people ‘offering’ to do guest posts which, if I post, will bring me fame and fortune.
I’d be happy with fame and fortune.
Well, fortune, anyway….
The emails actually started several years ago, one every few months.
I always considered what they were offering, thinking I could do my part in helping others get started.
Some I accepted and published, many I didn’t.
Then they started coming more frequently, getting a bit pushier, and, if I consented to consider the article, less ‘print-ready’.
I have my standards after all.
Recently, I’ve been getting 3 or 4 emails each week and, frankly, I was getting a bit tired of dealing with them. Many don’t like to take no for an answer. (Hmmmm ….does that sound familiar for some reason?)
If I do agree to look, many are full of typos, incorrect information and over-the-top false claims (eat jelly beans and lose weight).
I finally came up with a solution that seems to work.
I worked out a price list and a standards list which I send off to every request.
Most I never hear from again; some want to negotiate the price and some send me a wildly inappropriate post (the benefits on on-line casino gambling is a perfect fit for a food blog, right?).
For those I just re-send my original answer.
Occasionally, as in once every 2 months or so, I receive an appropriate, well-written post that I think is of interest, I’m compensated for, and I publish it.
One has to keep wine on the table after all….
Just thought you’d like to know.