Wednesday, November 21, 2012

Recipe Corner: "Bountiful Zucchini Squash Quiche"

Are you making squash for Thanksgiving? This is a fun way to change up traditional squash on the holiday dinner table. I made an easy zucchini squash quiche that also is a perfect way to make use of leftover squash after holiday feasting. This recipe can be eaten immediately and does not have to be refrigerated overnight. It is great for breakfast, brunch, side dish and also for a fun meatless spin on lunch or dinner. It tastes great straight from the oven to the dinner table.

"Southern Fried Bride's Bountiful Zucchini Squash Quiche"

1 unbaked 9-inch pie crust (I used a whole wheat crust) 

5 egg whites

1/2 cup yellow squash, cooked and chopped

1/2 cup zucchini squash, cooked and chopped

1/2 cup shredded 2% cheese

1/4 teaspoon salt

Optional: 1/4 cup chopped onions

Preheat oven to 400 degrees. Bake pie crust according to package directions. Line rim of crust with aluminum foil to avoid burnt crust edges. Remove baked pie crust from oven and place on cooling rack. In large bowl, whisk egg whites until well beaten. Stir in squash and cheese. Mix well. Add parsley and paprika. Stir until well-combined. Pour into prepared pie crust. Bake 40-45 minutes or until quiche is golden brown in color. Enjoy!

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