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21 July 2009 @ 12:06 am
Summer Squash Quiche  
Summer Squash Quiche

It's Monday night, the next CSA pick-up is tomorrow, and I still have a bunch of produce I haven't cooked. What to do?
Squash Quiche.
Grate all of the summer squash (I had about a pound, but I think the quiche could handle two). Salt liberally, and set aside for 20-30 minutes while you prepare everything else.
Prepare a pie shell (blind baking optional)
Render fat from 2-3 oz pancetta, diced small.
Sweat a few shallots in the fat. Add some garlic when it gets soft, and saute until fragrant (30-60 sec.) and kill the heat.
I a medium mixing bowl combine three eggs and 1 1/2 cups half-and-half.
Squeeze the water out of the squash (a salad spinner works).
Dump the squash into the pancetta and shallot mixture (thereby warming the squash and cooling the pancetta).
Dump the squash/shallot mixture into the eggs, Grate in some Parm (or Gruyére), and mix to combine. Pour into pie shell(s), grate some more cheese on top, and bake at 375 for 20-30 minutes.
Serve hot, warm, or cold with a salad for a very tasty meal or two that uses a lot of CSA veggies.

Would also be good with the addition of goat cheese and mushrooms (a la Mike Roller), or some wilted greens in the mix.</p>