Squash Quiche with Leeks and Goat Cheese

Here is another recipe inspired by my CSA share.  All of the main ingredients are from my local farm.  This time of year everyone has too many squash and this is a great way to use them up.  I used yellow squash but zucchini can be used too.  Leeks were from the late winter and early summer that I froze but fresh can be used.  This recipe is easy and a quiche can be a breakfast, lunch or dinner meal.  I used a store bought pie crust but your favorite homemade recipe would work too.  All of my ingredients are organic but conventional works.

Ingredients:

2 medium size yellow squash, cut into 1/4 inch slices

1 pie crust, homemade or store bought

2/3 cup - 1 cup leeks, cleaned and sliced into half moon shapes 

1 TBS fresh chopped parsley

1 cup crumbled goat cheese

10-12 eggs

1/2 cup milk

1 tsp kosher salt

1/2 tsp fresh cracked pepper

Here's how:

Preheat the oven to 375 degrees.

Place the squash onto a baking sheet lined with parchment.  Keep them in a single layer and do not overlap them.

Place the squash into the oven for 45 minutes until they release their water. Do not brown them.  

Once the squash are done, set them aside to cool a bit while you prepare the rest of the quiche.

Place the crust into a deep pie dish.  You can make a fancy crust edge if you like, but it is not necessary.

Place the cooked squash into the bottom of the crust.

Sprinkle the leeks, parsley and goat cheese over the top of the squash.

In a separate bowl, crack all of the eggs, add the milk, salt and pepper and whisk it all together.

Pour the egg mixture over the top.

Place the quiche onto another baking sheet lined with parchment and place it into the oven for 1 hour.

Remove the quiche from the oven.  The crust should be browned and the top should just start to brown too.

Serve immediately, let come to room temperature or refrigerate for another day.  Enjoy.