My aunt and cousins have returned from Japan! To help their transition home I made a quiche. The girls really like quiche, so it’s a convenient anytime of day meal. Since this was for kids I kept the flavors pretty mild.
- 1 pie crust (I like pillsbury)
- 1 large summer squash, thinly sliced
- 1/2 Tbsp extra virgin olive oil
- 1/2 Tbsp pesto
- 1 cup Italian blend shredded cheese
- 4 eggs
- 2 egg whites
- 1 cup milk
- 1/3 cup cream or half and half
- 1 tsp Italian seasoning
- 1/2 tsp dill
- salt and pepper to taste
Preheat oven to 425°F.
Roll out your pie crust in a 9″ pie pan. In a large skillet, heat olive oil over medium high heat. Add sliced squash and pesto. Cook squash until tender. In a medium bowl, whisk together the eggs, egg whites, milk, cream and spices. Layer the squash and cheese in the pie dish then pour on the egg mixture. Carefully transfer the pie dish to the oven and bake for 30-40 minutes.
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