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.Print
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.