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Green & Yellow Squash Quiche

Green & Yellow Squash Quiche


  • 1 tbsp Olive oil
  • 1 small Zucchini, diced
  • 1 small Yellow squash, diced
  • 1 cup Half & half
  • 2 Eggs
  • 2/3 cup Gruyere cheese, shredded
  • 3 tbsp Basil pesto
  • 1 tbsp Cornstarch
  • Salt, to taste
  • Black pepper, to taste
No Roll Pie Crust
  • 1 1⁄2 cup All-purpose flour
  • 6 tbsp Shortening
  • 3 tbsp Powdered sugar
  • 3 tbsp Butter
  • 6 tsp Cold water


No Roll Pie Crust

  1. Put all ingredients into a small mixer bowl.
  2. Beat at medium speed until well blended.
  3. Press firmly onto sides and bottom of quiche pan.


  1. Preheat oven to 350 F.
  2. Heat the oil in a skillet, and sauté the zucchini and yellow squash over medium-high heat until golden, about 5 minutes.
  3. Season with salt and pepper, allow to cool slightly.
  4. In a small bowl, whisk together the half & half, eggs, Gruyere, basil pesto, cornstarch, and salt and pepper to taste.
  5. Add the vegetable mixture and stir well. Pour the filling into the uncooked crust, and bake until set, about 25 minutes.


Submitted by Sue Adams, Mark Adams Greenhouses


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