Squash and Scallion Quiche

This recipe was inspired by my Garden of Eve CSA share from the past two weeks.  As the season progresses, I have been getting more and more great produce and quiches are great ways to use up some of the fresh vegetables and herbs.  The eggs, scallions, squash and basil are all from my share.  The parsley and milk are from the farm market at the Garden of Eve.  The cheese I used here is Parmesan but you can use your favorite cheese here.  One of my favorites is goat cheese from Catapanos, this is also sold at the market.  I used a store bought pie dough because I did not have time to make my own, but homemade works here too. The flavor of this quiche reminds me of early summer when the produce starts to come in.  I know summer is here when squash and basil arrive.  

Ingredients: 

1 pie crust

1-2 TBS extra virgin olive oil

2 medium or up to 5 small squash or zucchini, mixed is good, diced

1 tsp kosher salt

1/2 tsp fresh cracked black pepper

2 scallions, cut into small rounds, green and white parts

5 fresh basil leaves, chiffonade 

2 TBS fresh parsley, minced

6 eggs, beaten

1/3 milk

1/3 cup shredded Parmesan cheese or your favorite cheese

Here's how:

Preheat the oven to 375 degrees.  

Place the dough in a deep tart pan or pie dish.

Use a fork to prick the bottom of the crust.  This prevents it from puffing up.

Place parchment paper or aluminum foil over the paper or foil.

Pour pie weights or beans into the pan or dish.

Bake the crust for 15 minutes.

Remove the wights and paper and continue to bake the dough for 5 more minutes.  

Remove from the dough from the oven and set aside.

Heat the olive oil in a large non-stick pan on the stove over medium high heat.

Add the squash, salt and pepper to the pan.

Saute the squash for 7-10 minutes until lightly browned and remove it from the heat.

Pour the squash into the bottom of the dough.  Top with the scallions, herbs and cheese.

In a bowl, combine the eggs and milk and beat until combined.

Pour the eggs over the top.

Bake the quicke in the oven 25-30 until the top is lightly browned and the eggs are set.

Eat and enjoy now or let cool to room temperature.