Squash Quiche

Mom and Dad have a busy weekend, so we decided to make another quiche (after all, when you have farm fresh eggs, you should use them, right?).  This time, Mom brought out a summer squash, bacon, bleu cheese and more mushrooms and onion.  Okay, challange accepted.  I decided to slice the squash very thin while Mom cooked up bacon, onion and mushroom.  Then I layered the squash with the sauteed items, sprinkled on the cheese and went from there.  Here's the recipe:

Bleu Squash Quiche

• 6 farm-fresh eggs* (note, several were smaller than normal, so I added one)
• 1 1/4 cups 1/2% milk
• 1 med yellow summer squash, thinly sliced
• 2 strips bacon, diced
• 1/4 cup onion, diced
• 1/4 cup mushroom, diced
• 1 cup sharp cheddar
• 1 oz Bleu cheese, crumbled
• salt and pepper

Sautee the bacon, onions and mushrooms over medium heat.  Layer the squash slices with the sauteed items.  Sprinkle cheddar and crumbled Bleu cheese over filling.  In a medium bowl, beat eggs, then add milk and beat until very smooth.  Season with salt and pepper.  Pour carefully over filling.  Bake in a preheated 350F oven for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.

*CSA items