Indian Summer Squash Quiche

60 minutes Prep: 25 minutes Cook: 35 minutes

262 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

1	each	pie shell (9 inch)	unbaked
1	each	onions	chopped
1	tablespoon	butter
1	cup	summer squash
1/2	cup	cheese	shredded
2	each	egg yolks
2	large	eggs
3/4	cup	water
1/4	cup	buttermilk, powdered
1/4	teaspoon	oregano leaves
1/2	teaspoon	salt

Directions

Swiss 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 degrees F.

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.

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Nutrition Facts

Serving Size 140g

Amount per Serving

Calories 262 55% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 118mg	39%
Sodium 595mg	25%
Total Carbohydrate 22.0g	7%
Dietary Fiber 1.0g	3%
Sugars 6.0g
Protein 7.0g	15%

Vitamin A	5%		Vitamin C	4%
Calcium	12%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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by Mark R. Vogel

Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...