Summer Squash
Golden Vegetable Quiche
CSA member Terry Spaeth says: “I tried this recipe from “The Enchanted Broccoli Forest” (by Mollie Katzen) today and it was so good, I thought I would share it with you. In the crust, I used from our harvest this week, the carrots, yellow squash, turnips and patty pan squash. It was delicious!”
There are four steps to this basic quiche: the crust, the cheese, the filling, and the custard. Once the crust is prepared the rest is easy!
Golden Vegetable Crust:
A little butter or oil for the pan
2 packed cups grated yellow summer squash (or other vegetables like turnips, patty pan squash, zucchini, etc)
1/2 teaspoon salt
1/2 cup grated carrot
1/2 cup peeled, grated parsnip
2 tablespoons olive oil or melted butter (plus extra to brush on top)
1/3 cup white flour
Preheat oven to 375 degrees F. Lightly grease a 9- or 10-inch pie pan. Place the grated squash in a colander in the sink. Sprinkle with the salt and let it stand 10 minutes. Squeeze out all excess moisture, and transfer to a medium-sized bowl. Add remaining ingredients and mix well. Transfer to the pie pan, and sculpt an attractive crust with a fork (and possibly your fingers). Bake for 40 minutes. Mid way through the baking, brush with a little extra olive oil or melted butter. Crust does not need to cool before filling.
The Cheese:
This is the first layer, which gets placed (diced or grated) directly on the crust. There is a reason why the cheese goes in first: when it melts, it forms a moisture-resistant barrier between the filling and the crust. This helps to keep the crust flaky and crisp. Recommended cheeses: Swiss varieties and cheddar. Use about 1/4 to 1/3 pound, depending upon whether it's diced or grated and the size/shape of your pan.
The Filling:
Distribute over the cheese any one of the following combinations:
· 1/2 pound spinach, chopped and steamed, with sautéed onions, dry mustard, and nutmeg
· ½ pound sliced mushrooms, sautéed with scallions, oregano, and thyme
· 8 to 10 slim stalks of asparagus, chopped and steamed, with tarragon
· 1 large stalk broccoli, chopped and sautéed with garlic
· 1 medium tomato, sliced and sprinkled with basil and dill
· Fresh snipped herbs (marjoram, thyme, basil, parsley, dill, chives...) in small amounts and in various combinations
· Marinated artichoke hearts, drained and chopped
· Any other combination of vegetables and seasonings you like (it's hard to go wrong)!
The Custard:
Beat together 3 eggs and 1cup milk (low-fat or soy milk work, as do yogurt or buttermilk). Pour this over the filling. Dust the top with paprika, and bake at 375 degrees F. for 35 to 40 minutes, or until firm. Cool for at least 10 minutes before slicing, and serve at any temperature.
From "The Enchanted Broccoli Forest," by Mollie Katzen. Thanks to Terry Spaeth!