A
crustless quiche packed with your favorite summer vegetables and salty
bites of feta cheese surrounded by a rich, eggy custard.
Ingredients
2 cups zucchini, cut in 1/3-inch thick cubes
2 cups yellow squash, cut in 1/3-inch thick cubes
coarse salt
1 tablespoon olive oil
1 cup shallots, thinly sliced
1/3 cup red bell peppers, thinly sliced in short strips
3 cloves garlic, minced
fresh cracked black pepper
1 cup fresh organic corn off the cob
2/3 cup roma tomatoes, diced, seeds and ribs removed
1 heaping tablespoon fresh parsley, chopped
1 heaping tablespoon fresh basil, chopped
1 heaping tablespoon fresh chives, chopped
1 teaspoon dill, fresh or dried (not ground)
1 cup crumbled feta cheese
butter, for greasing pan
3 eggs
3/4 cup heavy cream (light is ok)
3/4 cup whole milk
2 tablespoons grated parmesan
Instructions
- 2-6 hours ahead of time toss the zucchini and yellow squash together in a large colander set over a bowl with 1/2 teaspoon coarse salt or 1/4 teaspoon fine/table salt to drain excess water. Cover and refrigerate 2-6 hours.
- Heat oil in a large frying pan over medium-low heat and saute shallots, peppers and garlic 5 minutes, stirring often. Season lightly with salt and pepper. Turn off heat and add squash, corn, tomatoes, all the herbs and the feta. Toss well. Taste and season with salt and pepper if needed.
- Preheat oven to 400 degrees F. Butter an 11x8 casserole dish or a deep dish pie pan.
- In a large bowl beat eggs, whisk in heavy cream and whole milk until well combined. Add the vegetable mixture to the prepared dish and spread out evenly. Pour the milk mixture slowly over the entire top. Sprinkle with parmesan cheese.
- Bake 35 - 40 minutes until the center is set. Serve hot or at room temperature.
