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This "Zucchini Quiche" recipe is a Leinwand family favorite. We make it any time we go to a pot luck or when folks come over for a party. It's fast, easy, and hard to eat just one serving of.

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Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 3 cups Oak Spring Farm Summer Squash (zucchini, yellow, patty pan, etc), chopped to about 1/4" cubes, a food processor does a great job
 1 Oak Spring Farm Fresh Onion, chopped, food processor is good for this too
 3 Oak Spring Farm Eggs, beaten
 ½ cup parmesean cheese
 ½ cup vegetable oil
 1 cup all purpose flour
 1.50 tsp baking powder
 ¼ tsp salt
 1 tbsp butter

Directions

1

Preheat oven to 350°F

2

In a medium bowl, add the flour, baking soda, and salt and mix to combine. Cut/rub the butter into the dry ingredients until the mixture is a sandy consistency. Add the parmesan to the flour mixture.

3

Drain any excess liquid from the chopped vegetables. The drier they are, the more of the squash flavor you will taste in the final quiche.

4

Add the all the vegetables and wet ingredients to the flour mixture and mix until it is just a mostly consistent batter. Do not over mix as this will make the final product less airy.

5

Grease a rectangular or round baking pan (we use butter to grease a pyrex casserole dish, but you could use a cake pan or pie pan). Pour the batter into the pan and spread it out with a spatula until it is a consistent thickness.

6

Bake in the oven for 40 minutes to 1 hour. It's done when it has a medium golden brown crust on the top and is no longer liquid in the middle. Let it cool for 10 minutes and then serve!

DifficultyBeginner

Ingredients

 3 cups Oak Spring Farm Summer Squash (zucchini, yellow, patty pan, etc), chopped to about 1/4" cubes, a food processor does a great job
 1 Oak Spring Farm Fresh Onion, chopped, food processor is good for this too
 3 Oak Spring Farm Eggs, beaten
 ½ cup parmesean cheese
 ½ cup vegetable oil
 1 cup all purpose flour
 1.50 tsp baking powder
 ¼ tsp salt
 1 tbsp butter

Directions

1

Preheat oven to 350°F

2

In a medium bowl, add the flour, baking soda, and salt and mix to combine. Cut/rub the butter into the dry ingredients until the mixture is a sandy consistency. Add the parmesan to the flour mixture.

3

Drain any excess liquid from the chopped vegetables. The drier they are, the more of the squash flavor you will taste in the final quiche.

4

Add the all the vegetables and wet ingredients to the flour mixture and mix until it is just a mostly consistent batter. Do not over mix as this will make the final product less airy.

5

Grease a rectangular or round baking pan (we use butter to grease a pyrex casserole dish, but you could use a cake pan or pie pan). Pour the batter into the pan and spread it out with a spatula until it is a consistent thickness.

6

Bake in the oven for 40 minutes to 1 hour. It's done when it has a medium golden brown crust on the top and is no longer liquid in the middle. Let it cool for 10 minutes and then serve!

Aunt Joan’s Crustless Summer Squash Quiche