Green & Yellow Quiche
Ingredients
Quiche
- 1 tablespoon olive oil
- 1 small zucchini, cut into small dice
- 1 small yellow squash, cut into small dice
- 1 cup half-and-half
- 2 eggs
- 2/3 cup shredded Gruyere cheese
- 3 tablespoons Basil Pesto
- 1 tablespoon cornstarch
- salt and fresh ground pepper, to taste
No Roll Pie Crust
- 1 1⁄2 cup all-purpose flour
- 6 tablespoons shortening
- 3 tablespoons powdered sugar
- 3 tablespoons butter
- 6 teaspoons cold water
Instructions
Quiche
- Preheat oven to 350 degrees F.
- Heat the oil in a skillet, and saute the zucchini and yellow squash over medium-high heat until golden, about 5 minutes.
- Season with salt and pepper, allow to cool slightly.
- In a small bowl, whisk together the half-and-half, eggs, Gruyere, basil pesto, cornstarch, and salt and pepper to taste.
- Add the vegetable mixture, and stir well. Pour the filling into the uncooked crust, and bake until set, 25 minutes.
No Roll Pie Crust
- Put all ingredients into a small mixer bowl.
- Beat at medium speed until all particles are well blended.
- Press firmly onto sides and botton of quiche pan.
Notes
*Submitted by Sue Adams, Mark Adams Greenhouses