Wednesday, September 22, 2010
And I have a fantastic recipe to share with you. If you are still faced with an abundance of zucchini and squash from your summer garden, this is the recipe for you. If you're not, I still recommend you raid your local grocery store (or neighbor's garden) for a few extra squash to whip up these quiche's.
Quiche? Quiches? Quichee? Plurals. They get me all the time.
Anyway, this is a super easy recipe that will give you two delectable quiche. You can serve one now and freeze one for later if you'd like; but they usually don't last long around my house. This is a recipe I adapted from this one over at Tasty Kitchen. (TK is another great little site that spawned off of the Pioneer Woman's site. Try it the next time you're looking for good grub to make!)
Here's what you'll need to gather up for your quiche:
You'll also need 2 pie crusts. You can make your own...
First, prep your veggies.
Next, enlist your favorite 9 year old to grate the cheeses.
In a large skillet heat about 2 tablespoons of oil over medium high heat.
Once the oil is hot, add your veggies and garlic. Saute for 5-8 minutes until veggies start to soften and brighten in color.
While they are cooking, be sure to season well with salt and pepper.
Once they've started to soften and brighten up, you'll want to get them out of the pan and into a colander.
Add the sour cream, cottage cheese, parmesan, and tabasco sauce.
Remember the strainer?
Finally, mix in the jack cheese.
This is a great quiche for breakfast, lunch, or dinner. If you make this the night before, just reheat the next day at 350 for about a half an hour and it's just as tasty! Play with the veggies if you'd like to make it more appealing to your family. I'm thinking some diced ham or chicken would be pretty amazing in here as well.
1 zucchini, sliced
1 yellow squash, sliced
1/4 pound mushrooms, sliced
1 pound asparagus, cut into 1/4 inch pieces
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
Salt and pepper
4 large eggs
1 cup sour cream
1 cup cottage cheese
1/2 cup parmesan cheese
1/4 teaspoon tabasco sauce
2 cups monterey jack cheese
Saute veggies and garlic in olive oil over medium-high heat for 5-8 minutes. When bright and slightly softened, place in colander to drain. Meanwhile, beat 4 large eggs in a bowl. Add sour cream, cottage cheese, parmesan, and tabasco. Mix well. Stir in the drained veggie mixture. Add in monterey jack cheese. Divide mixture between two unbaked pie crusts. Bake at 350 for 50-60 minutes until the edges are golden and the center is firm. Enjoy! :)