Squash is in season...and it's cheap...and it's delicious -- so there really is no reason not to pick some up from your local farmer's market or grocery store, or even grow your own.
One of my favorite summer squash recipes is a Zucchini & Yellow Squash Quiche. I use a hint of tangy Dijon and some nutty Gruyère to elevate the dish. And with a store-bought crust, it couldn't be easier to make.
Here's how to do it:
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Pre-bake pie crust according to package instructions. Remove from oven and set temperature to 375.
Meanwhile, wash and dry squash. Use a peeler to cut lengthwise, creating long, thin ribbons.
Melt butter in a skillet over medium-high heat. Add ribbons, minced shallot and fresh thyme. Season with salt and pepper to taste. Cook, tossing, until slightly softened, about five minutes. Remove from heat.
Spread Dijon mustard in a thin layer on the bottom of the pre-baked pie crust. Top with squash mixture.
Whisk together eggs, cream and half the shredded Gruyère. Season with salt and pepper. Pour egg mixture over pie crust until full (you may not need to use it all). Top with remaining Gruyère.
Bake for 20 minutes until filling begins to set slightly. Reduce temperature to 325 and bake until filling sets completely and quiche is a deep golden brown, about 35-45 minutes more.
Set aside to cool, slice and serve.