* Exported from MasterCook * Indian Summer Squash Quiche Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method
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1 Pie crust; unbaked
1 Onions; chopped
1 tablespoon Butter
1 c Summer squash, sliced
1/2 c Cheese, shredded
2 Egg yolks
2 Eggs
3/4 c Water
1/4 c Buttermilk, powdered
1/4 teaspoon Oregano leaves
1/2 teaspoon SaltSwiss cheese is recommended. Saute onion in butter until tender. Simmer or steam squash in a small
amount of water until just tender. Drain on paper towels, removing as much
moisture as possible. Preheat oven to 375. Put onions in pastry shell, arrange squash on top.
Cover with cheese. In separate bowl, beat egg yolks, whole eggs, water,
buttermilk powder, oregano and salt. Pour into crust. Bake 35 minutes,
until custard is set. If crust becomes too brown, cover top with foil
strips. Cut into thin wedges to make 12-16 appetizer pieces, or cut into 6-8
wedges for side dish or entree servings. Notes: Other herbs may be substituted. If using fresh herbs, increase
quantity to 3/4 teaspoon. Other vegetables may be substituted also;
lightly cooked carrots, asparagus, cauliflower, or broccoli would work
well. Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 31g Total Fat; (78% calories from fat);
17g Protein; 2g Carbohydrate; 830mg Cholesterol; 1313mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
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