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
