vegetables (onions, peppers, squash, kale, collards, spinach or whatever you have on hand)
oil or lard
milk or cottage cheese (optional)
cooked sausage, bacon, ground beef, etc (optional)
Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish.
Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese to this mixture.
Once your veggies are cooked, make sure there is still a little oil in the pan. Add the cooked meat and toss. Pour the egg mixture into the hot oiled skillet on top of the veggies and meat. Turn the temperature to low and allow the egg mixture to set for a moment.
Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.
OPTIONAL PERSONALIZED MUFFIN METHOD
Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.
Cook 1 onion in 2-3 Tbs of butter. Add 1-2 Tbs of flour and mix with fork. Quickly add 1 cup of whole milk. Allow mixture to cook and thicken (about 2-3 minutes). Add 4 cups cooked squash. Add 1 1/2 to 2 cups chicken broth to thin. Remove from heat and use an immersion blender to puree squash and onions. Once blended, put back on stovetop until heated through and to desired consistency. Salt and pepper to taste.
(Dairy Free Option: chicken broth can be substituted in place of the milk)
4-5 small or medium squash
1 cup ricotta cheese
1/2 tsp salt
1/2 tsp pepper
2 tbs fresh basil chopped
pasta sauce (homemade or store bought)
2 cups shredded mozarella (I used fresh mozarella from a vendor at the farmers market)
1-2 slicing tomatoes
Slice squash length wise, salt, and set aside. Mix ricotta, egg, salt, pepper, and basil. Rinse squash and pat dry. Layer into a baking dish the pasta sauce, squash, and 1/2 of the ricotta mixture. Sprinkle with mozzarella. Repeat layers ending with pasta sauce. Top with sliced tomatoes then mozzarella. Bale 350 degrees 35-45 minutes or until golden brown. Cool 10 minutes.
This is delicious! Even my children who dislike squash, love this!!
6 yellow squash
3 tbs oil or butter
1 red bell pepper
1 green bell pepper
3 tbs brown sugar or succanat
3 tbs flour
1 quart tomatoes
salt and pepper
sharp cheese (optional)
Preheat oven to 350.
Steam or blanch squash until barely tender, drain and set aside. Melt butter or oil in skillet. Add onions and peppers and saute until wilted. Sprinkle brown sugar (or succanat) over mixture. Add flour, stirring gently. Stir in tomatoes, simmer a few minutes. Place squash in baking dish then top with tomato mixture. Season with salt and pepper. Top with cheese (optional). Bake 30 minutes.