SQUASH QUICHE

Squash Quiche image

This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 13

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Ingredients

1 unbaked pastry shell (9 inches)
2 medium zucchini, peeled and shredded
2 medium yellow summer squash, peeled and shredded
2 medium carrots, shredded
1 medium onion, grated
2 tablespoons butter
3 large eggs, beaten
1 cup shredded Swiss cheese
3/4 cup sour cream
1/3 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon white pepper
Dash dried thyme

Steps:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°, In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 313 calories, Fat 20g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 291mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.