Left with a yellow squash, a zucchini and a pre-made pie crust… a quiche is born!

Ingredients: Serves 8

• 1 pre-mde pie crust
• 1 large yellow squash, sliced thin (approx. 1/8″ thick)
• 1 large zucchini, sliced thin (same as above)
• 8 large eggs
• 1/4 cup milk
• 1/4 cup grated parmesan, plus extra
• 1/2 tsp fresh black pepper
• 1/2 tsp kosher salt

Directions:

1. Preheat oven to 350 degrees.
2. Use a mandolin to slice both the squash and zucchini and set a side.
3. In a medium size bowl, whisk together the eggs and the milk. Add the parmesan, pepper and salt and gently whisk to combine.
4. Unroll pie crust and cover the bottom and sides of a round 9.5″ glass pie dish. Pierce the bottom of the crust a few times with a fork.
5. Place the squash and zucchini in alternating layers on top of the crust. For example, I did a layer of overlapping zucchini, followed by a layer of overlapping squash. I was able to repeat the layers one more time for a total of four layers.
   

   
6. Slowly pour the egg and cheese mixture over the layered vegetables and allow it to sink in.
7. Sprinkle top with a few tbsp of additional parmesan if desired.
8. Bake 60 – 70 minutes. Quiche is cooked when crust is browned and eggs are firm.
9. Let cool at least 30 minutes. Serve warm, room temp or chilled… it’s delicious any which way!

Suggestions:

• Alternate your layers by including both squash and zucchini in each for a more colorful presentation!
• Cook time is finicky! It depends not only on your oven but the water content of the vegetables. The fresher they are, the more water they will contain and the longer the bake time will be!