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
Ingredients
Scale
- Crust:
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- Filling:
- 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
Instructions
- Crust:
- 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.
Notes
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
