Summer Squash Quiche
So tasty and a wonderful way to use up some of those summer squash. I love herbs but the thyme and marjoram can be changed to different herbs or left out but the quiche will not be as savory if omitted altogether.
  • 1 (9”) deep dish pie crust, prebaked
  • 2 tbsp. butter, divided
  • 12 ounces yellow summer squash, chopped
  • ⅓ cup onions, chopped
  • ½ tsp. dried thyme
  • ½ tsp. dried marjoram
  • 4 large eggs
  • 1 cup half and half
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup mozzarella cheese, shredded
  • ½ cup sharp cheddar cheese, shredded
  1. Prebake the piecrust according to package directions if using store bought. If the piecrust is homemade Serious Eats has a great explanation on how to blind bake the crust.
  2. Melt 1 tbsp. of butter in a saucepan over medium heat. Add onions and cook until lightly browned. Add remaining 1 tbsp. of butter, let melt then add squash, half of the thyme and half of the marjoram. Continue cooking over medium heat until squash is starting to brown. Cool to room temperature.
  3. In a bowl, whisk together, the eggs, half and half, remaining thyme and marjoram, salt, and pepper. Place the cooled prebaked piecrust on a baking sheet. Layer the following in the piecrust: first squash mixture, then mozzarella cheese then sharp cheese. Pour the egg/herb mixture over the filling.
  4. Preheat the oven temperature to 350. Bake the quiche for 35 minutes or until it sets in the center(test with knife).
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