My summer squash harvest was mediocre at best this season. Still, I managed to get a couple dozen yellow squash and only one zucchini-can you believe it? One zucchini! Gardening is funny that way.
I used a few fresh squash from my refrigerator drawer, a half bag of shredded mozzarella cheese, eggs, cream, fresh thyme and a frozen pie shell. Without much effort managed to bake a really good quiche.
Summer squash from the garden with fresh thyme sautéed with a small amount of butter.
Proof that eating quiche is a good idea!
Fast Yellow Summer Squash and Mozzarella Quiche with Fresh Thyme
Adapted from Epicurious.com
9" ready prepared pie crust
1 tablespoon butter
12 ounces yellow crookneck squash, cut into 1/4-inch thick rounds
2 teaspoons fresh thyme
6 large eggs
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
3/4 cup (packed) coarsely grated mozzarella cheese ( about 3-ounces)
Preheat oven to 375 Degrees F.
Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.
Whisk eggs, cream and salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place pan on cookie sheet and pour egg mixture into crust, filling completely (some egg mixture may be left over).
Bake quiche in oven until golden brown, and set in the center about 35 minutes. Remove and col on rack for 15 minutes.