Crustless Squash Quiche

Recipes, Side Dishes | September 3, 2016 | By

I am sad to say that I have ripped out all but one of the squash plants in my garden. I am holding on to a small piece of hope that this last squash plant will produce a few more zucchini for me. We will see if it is meant to be, and I so hope it is! If they don’t come in…..its okay, because I feel that I have given the squash a delicious and final fair well when I used them in this Crustless Squash Quiche. This has been a go to dish for my squash this summer. It is delicious, easy, cheesy, and the perfect accompaniment to any main dish. Let me show you how I put this together.

Crustless Squash Quiche

First, slice the squash into thin rounds and place them in a bowl. We need to draw the water out of them so that the quiche isn’t too loose. Sprinkle the squash with a generous amount of salt, stir, and let sit for 30 minutes. I put my squash into a colander over a bowl so the excess water would drain out the bottom. When the time is up, place the squash, a little at a time, in a cheesecloth and squeeze the water out. Don’t worry about squeezing to hard or bending the squash, it’s tougher than it looks. Now it’s time to assemble!

Crustless Squash Quiche

Crustless Squash Quiche

Crustless Squash Quiche

In the bottom of a lightly sprayed dish (I use a pie plate) layer half of the squash.

Crustless Squash Quiche

Next, add 1/2 cup of shredded cheddar cheese.

Crustless Squash Quiche

Now goes the rest of the squash slices.

Crustless Squash Quiche

A mixture of milk, cheddar cheese, eggs, salt, and pepper gets poured over the top. Finish with another 1/2 cup of cheddar cheese and it’s ready to bake. This quiche bakes for 50-60 minutes until its golden brown and bubbling. How delicious!

Crustless Squash Quiche

Crustless Squash Quiche

Crustless Squash Quiche

Wasn’t that easy? Just a few ingredients and you have a beautiful side dish to serve on a weeknight or for a nicer dinner with company. In my opinion, summer squash has never been treated better! Sure, it loves to be the star in zucchini breads, soups, and such, but I think its favorite way to go is being smothered in cheesy goodness and baked. Isn’t that your favorite too?

Crustless Squash Quiche

Crustless Squash Quiche

Crustless Squash Quiche

Crustless Squash Quiche

Ingredients

  • 2lbs summer squash, yellow and zucchini
  • 2 cups shredded cheddar cheese
  • 2 eggs
  • 1 1/2 cups milk
  • salt and pepper

Instructions

  1. Cut the squash into thin slices and place in a bowl. Sprinkle the squash with a generous amount of salt and mix it up with your hands making sure its coated evenly. Let it sit for 30 minutes.
  2. Preheat your oven to 375.
  3. When the 30 minutes is up, put the squash a little at a time in cheesecloth and squeeze out all of the excess water. Set the squash aside.
  4. In a medium bowl, whisk together the milk, eggs, 1 cup of the cheddar cheese, salt and pepper.
  5. Lightly spray a quiche pan or pie pan with non stick spray. Layer half of the squash in the bottom of the pan and sprinkle with 1/2 cup of cheddar cheese. Place the rest of the squash on top and pour over the milk, egg, and cheese mixture. Add the remaining 1/2 cup of cheddar cheese to the top.
  6. Bake for 50-60 minutes or until the quiche is set, golden brown, and bubbling.

Notes

Adapted from A Treats Affair

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crustless squash quiche