A quick and delicious dish for a hot summer night–and one that attempts to use some of the many zucchini and yellow squash coming forth from the summer garden. Make a complete meal with a light salad, like Fig & Melon Salad or a simple tossed green salad with Parmesan, and a baguette with fresh farmer’s cheese.
9” pie crust
1 tbsp olive oil
1 small zucchini (about 5 oz), cut into a small dice
1 small yellow squash (about 5 oz), cut into a small dice
½ c finely minced red bell pepper
1 c half-and-half
1/3 c shredded Swiss cheese
3 tbsp Basil Pesto (I used Racconto)
1 tbsp cornstarch
1. Preheat oven to 350.
2. Heat olive oil in a skillet and add the zucchini, squash, and red bell pepper. Saute over medium-high heat for about 8 min. Set aside.
3. In a large bowl, whisk together the eggs and cream, then add the cheese, pesto, and cornstarch. Mix well. Add the vegetable mixture and stir together.
4. Pour the quiche filling into the pie crust. Bake for 25-30 min. or until set.