In the summertime there are so many different fruits and vegetables at our fingertips, that it’s hard to think of something to cook that brings it all together. A walk through the aisles of your favorite local farmer’s market, should provide you everything to make the recipe below!
Quiche is something I love to make. It’s versatile--a great dish for breakfast, lunch or dinner. Plus it’s a wonderful dinner for company, in that it frees your time up by being able to make it ahead of time, and it gets you out of the kitchen to have a glass of wine and socialize with your guests! Another thing I love about quiche is that it’s nearly fool-proof! You can add in,
or take out any ingredients you like! A great addition to the quiche below would be sautéed mushrooms, crook neck squash, or baby spinach. Plus—kids love quiche—eggs and cheese—what’s not to like right?!
Summer Squash and Leek Quiche Ingredients
1 Pie crust—either homemade or store bought
2 cups of Zucchini, coarsely grated and drained
1/4 pound of unsalted butter
2 cups of thinly sliced leek
1 1/2 cups of whipping cream/or whole milk
1 teaspoon of Dijon mustard
1 cup of crumbled Chèvre cheese (goat cheese—plentiful in spring and summertime when goats are in milk)
½ cup of Mozzarella Cheese or Swiss cheese
Freshly ground black pepper
Preheat an oven to 350ºF. Spread Pie Crust over pie pan. Bake until set and almost crisp, about 8-10 minutes. Remove from the oven and cool.
Meanwhile, make the filling. Place the zucchini squash in a colander set over a bowl or in a sink. Generously sprinkle with salt, mix with your fingers to distribute the salt, and let stand for 30 minutes. Gather squash in your hand and gently squeeze to release any additional moisture. Set aside.
Heat the butter in a sauté pan or skillet over medium-high heat, add the leek, and sauté until soft, about 5 minutes Add the drained squash and sauté about 5 minutes longer; set aside. In a bowl, combine the eggs, cream, mustard, cheeses, and salt and pepper to taste and whisk to blend well. Stir in the leek and squash mixture, pour into pie crust shell, and bake in the 350F oven until filling is set and the top is golden, about 30 to 35 minutes.
Serve hot or at room temperature. Serving size 6
Maryann writes a blog called TicTacDough. She writes about great family-friendly products (that you can enter to win!) and also shares her perspective as a mom of two young girls, complete with her adventures in raising chickens, gardening and cooking. She also happens to be my very best girlfriend – we met in the 8th grade!