I’m in a time-saving whirlwind these days trying to get creative with meals I can make ahead of time so I don’t have to think about it during the week. One of my favorite breakfasts is quiche. They’re versatile and easy to make and they refrigerate and reheat well. Quiche is also a great dish for brunch and travels well if you’re having brunch somewhere else.
This Mixed Squash Quiche is easy, healthy and tastes great. Serves 6-8.
1 cup whole-wheat flour
1 cup all-purpose flour
½ cup butter
2 Tbs olive oil
1 red onion, chopped
1 small to med-sized zucchini, chopped
1 small to med-sized yellow squash, chopped
2 Tbs basil, chopped
3 eggs, beaten
1 1/4 cups milk
8 oz cheddar cheese
Salt & pepper to taste
Mix flours together and rub in butter with fork or hands until crumbly. Mix into firm dough using cold water a tablespoon at a time until dough is thoroughly mixed.
Cover and chill dough 30 minutes. Preheat oven to 400 degrees F.
Roll out dough for 9-inch pie pan, making sure crust comes up the side pie pan. Prick bottom and sides with fork and bake 20 minutes. When crust is done baking, lower oven temperature to 350 degrees F.
While crust is baking, prepare the filling ingredients. In a frying pan, sweat onion in olive oil for 5 mins. Add squash and sauté for 5 minutes.
Spoon onions and squash mixture into pie dish. Sprinkle with about 1/2 the cheese and all the basil. Beat eggs, milk, salt and pepper together and pour over filling. Top with remaining cheese.
Place quiche in oven and bake 40 minutes until cheese is bubbly and middle of quiche is set.
There are so many different ways you can make quiche. It’s really up to you what flavors you want in it. With this particular quiche I have sautéed the squash with the onions, about 4 cloves of minced garlic (I love garlic) and chopped sun-dried tomatoes and switched the cheddar cheese for mozzarella. The tomatoes add a wonderful flavor and it makes a sort of Caprese quiche.
What are your thoughts on quiche? Do you have a favorite blend of ingredients you like in yours?