It's that time of year when your garden is a bounty of summer veggies and you've run out of ways to cook them. Try the Summer Crustless Quiche from Dave's Fresh Marketplace, especially when it's too hot to eat or spend a lot of time in the kitchen. Not only does it use a bunch of summer vegetables, but it's also versatile enough to serve for breakfast, dinner or Sunday brunch.
Servings: approximately 6 Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients:
- 1 yellow squash, small, thinly sliced
- 1 zucchini, small, thinly sliced
- 1 corn on the cob, cooked, removed from cob
- 4 ounces goat cheese, crumbled
- 1 tablespoon basil, chopped
- 1 tablespoon dill, fresh, chopped
- 1/2 lemon, zested
- 1/4 teaspoon salt & pepper
- 6 eggs
- 1/2 cup milk
Method of Preparation:
Preheat the oven to 375°F. Spray a 9-inch pie pan with pan spray.
Shingle the sliced squash around the bottom of the pie pan, covering the entire bottom. Leave a few slices to add to the top later.
Sprinkle the corn and goat cheese over the squash. Save about 1 tablespoon of goat cheese for the top.
In a bowl, whisk together the eggs, milk, zest, herbs, salt and pepper.
Pour the mixture into the pie pan. Arrange the remaining sliced squash and goat cheese on top.
Bake for 25-30 minutes or until the center is set. Enjoy!
For nutrition facts and a step-by-step video, visit Dave's Marketplace.
