Summer Squash and Zucchini Quiche

Two recipes from Sally’s Baking Addiction come together to produce a summer quiche with a flaky, buttery crust.

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The original recipe was for a “110-Calorie Crustless Veggie Quiche.” Adding crust may ramp up the calories, but it also ramps up the taste. My testers sang the praises of the buttery, flaky crust. Pulse the ingredients in a food processor then flatten the dough into a flat disc.

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Next, wrap it up and refrigerate. When it’s ready, roll it out on a cutting board, place the pie plate on the board upside-down, then flip the whole thing over. The crust will fall into the plate. Voila!

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Whisk together the ingredients for the egg mixture.

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Dice the vegetables and dump them into the crust.

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Fill the crust with the egg mixture and sprinkle the cheese on top.

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Forty-five minutes in the oven, and . . . another voila!

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Recipe adapted from Sally’s Baking Addiction

1 1/4 cups flour

1/2 tsp. salt

3 Tbs. unsalted butter, chilled and cubed

6 Tbs. shortening, chilled and cubed

1/3 cup ice water

Pulse the dry ingredients with the butter and shortening in the bowl of a food processor. Slowly pour in the water, using only as much as needed, until the dough begins to clump. Turn out the dough onto a floured work surface and roll into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

When the dough is ready, roll it out on a floured cutting board. Place the pie plate on the board upside-down, then flip the whole thing over. Carefully pat the crust into place, trimming and crimping the edges.


Recipe from Sally’s Baking Addiction

1 1/2 cups sliced yellow squash

1 1/2 cups sliced zucchini

1 large orange bell pepper, chopped

2 cloves garlic, chopped

1 Tbs. ground thyme

3 large eggs

3 large egg whites

3/4 cup milk

3/4 tsp. salt

1/4 tsp. black pepper

1 1/2 heaping cups shredded cheese, cheddar or mozzarella

4 Tbs. grated Parmesan cheese

Preheat oven to 350.

Heat 1 Tbs. olive oil in a large skillet over medium-high heat. Add squash, zucchini, pepper, garlic, thyme, and salt and pepper to taste. Cook for 6-7 minutes, stirring frequently, until vegetables are tender. Remove from heat and allow to cool. Once cooled, place in the crust-lined pie plate. Sprinkle the cheese over the vegetables.

In a large bowl, whisk together eggs, egg whites, milk, salt, and pepper. Pour mixture over the vegetables and cheese, then sprinkle the Parmesan cheese on top.

Bake for 45 minutes or until the filling is set and the cheese on top is browned. Remove from oven and cool on a wire rack for 10 minutes, then slice and serve.

Yield: 8 servings. Tightly cover leftovers and refrigerate for up to 4 days, or freeze for up to 2 months.

KITCHEN CONFESSIONAL: This was adapted from a recipe for a “110-Calorie Crustless Veggie Quiche.” Adding the crust obviously adds calories, but it’s worth it: my testers said the crust was the best part of the dish. I also increased the amount of cheese, which likewise drives up both the calories and the taste. I live by the firm belief that you can never have enough cheese in a recipe. (The only exception is a pasta casserole that turned stringy and sticky after I dumped an entire package of Tillamook cheddar into it.) You can even double or triple the amount of Parmesan sprinkled on top – the original recipe called for just 2 Tbs., but I found that more was needed to cover the surface of the quiche. This quiche still a relatively healthy dish – eggs and vegetables are both pretty good for you – but with a decadent twist. My #1 lazy chef tip (jarred minced garlic is nearly as good as freshly chopped and cuts down on prep time – just substitute 1 tsp. for each clove) applies to this recipe as well.

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