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.
3cupsOak Spring Farm Summer Squash (zucchini, yellow, patty pan, etc), chopped to about 1/4" cubes, a food processor does a great job
1Oak Spring Farm Fresh Onion, chopped, food processor is good for this too
3Oak Spring Farm Eggs, beaten
½cupparmesean cheese
½cupvegetable oil
1cupall purpose flour
1.50tspbaking powder
¼tspsalt
1tbspbutter
¼cupcream or milk
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
3cupsOak Spring Farm Summer Squash (zucchini, yellow, patty pan, etc), chopped to about 1/4" cubes, a food processor does a great job
1Oak Spring Farm Fresh Onion, chopped, food processor is good for this too
3Oak Spring Farm Eggs, beaten
½cupparmesean cheese
½cupvegetable oil
1cupall purpose flour
1.50tspbaking powder
¼tspsalt
1tbspbutter
¼cupcream or milk
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!
In ingredients list you have 1l5 tsp. Baking powder,
Below in instructions you say In a bowl, flour and baking soda.
There is a difference. Which do you want used in your summer quiche?
I made your quiche using only yellow squash (my favorite). I followed the recipe, making sure to use the correction for baking powder. After mixing it all together and putting it in a glass pie plate, it seemed very dry. I reread the directions several times. I had properly followed what was written. Cooked it. My husband and I enjoyed it, but it just didn’t seem like I was eating a quiche. Was there supposed to be a milk or cream addition that wasn’t included in the ingredient list?
Thank you, Penny Ostrander
In ingredients list you have 1l5 tsp. Baking powder,
Below in instructions you say In a bowl, flour and baking soda.
There is a difference. Which do you want used in your summer quiche?
Karen, thanks for catching that. It is indeed baking powder. I’ll get in there and fix the recipe!
Oil
Where do you add oil
I made your quiche using only yellow squash (my favorite). I followed the recipe, making sure to use the correction for baking powder. After mixing it all together and putting it in a glass pie plate, it seemed very dry. I reread the directions several times. I had properly followed what was written. Cooked it. My husband and I enjoyed it, but it just didn’t seem like I was eating a quiche. Was there supposed to be a milk or cream addition that wasn’t included in the ingredient list?
Thank you, Penny Ostrander
Ya know Penny, I think you’re right. I usually add a good splash of milk or cream. I added 1/4 c to the recipe. Sorry about that.