Wednesday, August 7, 2013

Yellow Squash Crustless Quiche

We have lots of yellow squash showing up in our CSA box and while we do love Dilled Yellow Squash as a side dish, we just weren't eating enough of it to use up our supply. This recipe came along with one of our deliveries and we made it with some minor modifications. The result was very good, a crustless quiche with a rich, buttery flavor.

3 tbsp. butter
4 cups yellow squash, chopped
1 small onion, diced
1 to 1/2 tsp. garlic powder
Sea salt and pepper
2 cups grated Cheddar cheese
3 small to medium pasture eggs
3/4 cup whole milk or cream, soured raw milk is fine
1/4 cup butter, melted

How To:
1. Preheat oven to 400 degrees. In a large ovenproof skillet (I used a 4-qt. cast-iron braiser), sauté onions, squash and 3 tbsp. butter over medium heat until the squash is tender. Season with garlic powder, salt & pepper, to taste. Turn off heat when done.

2. While squash is cooking, crush crackers and grate cheese. Then, beat eggs and combine with milk in a small bowl.
3. Add half the crackers and half the cheese to the skillet and stir to combine. Add milk/ egg mixture and gently stir to combine all. Then top with remaining crackers and remaining cheese. Drizzle melted butter over the top.

4. Transfer to oven and bake uncovered for 25 minutes, or until browned. Let sit 5 minutes, then serve.
Comments: The original recipe calls for Ritz crackers, which is a big NO in our household for lots of reasons. But, I read a great article by Butter Believer about six months ago that offered better options for snack foods, and these Late July crackers were one of the options listed. They are a perfect substitute for Ritz crackers and make a recipe like this possible for us. I hope you will read the article as there are lots of other great snacks listed.
My husband and I enjoyed this recipe a lot, but it was not the little one's favorite. He is not a huge fan of squash, although I think the taste is very mild in this recipe. His problem was that he kept picking out the squash pieces and then at the end, he had to eat them by themselves. If you have someone in your family who does not love squash, I think it would help to dice the squash in small pieces as it has a mild, buttery flavor that would be hard to notice in little bites.
We will likely reserve this recipe for the summertime when we have lots of squash to use up. It was great for that purpose and leftovers were very good too. We used one regular (long and skinny) yellow squash and one round yellow squash for this recipe. I'll probably make it again next week to use up the last of what we have.

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This recipe was shared at Show & Share WednesdayThank Your Body ThursdayFoodie Friday at Rattlebridge Farm, and Healthy 2Day Wednesday. Please follow the links for other great recipe ideas!

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