Saturday, September 18, 2010

cooking your fresh harvest!

Last night, I made a quiche using up our summer squash.  It is soo delicious!  

Butter that covers the pan after melted
approximately four large yellow squash (zucchinis can be used in addition
1 large onion
fresh spinach (or frozen and if desperate well drained canned can be used)
salt to taste
12 eggs beaten
1 cup cubed sharp cheddar cheese (I think this would be good with some swiss instead of some or all of the sharp cheese)
1 cup mild cheddar cheese 
cooked chopped bacon (optional)

I cook the squash (mainly yellow squash, but in this case I had a left over zucchini as well) and an onion in butter until it is tender, add in fresh small or torn leaves of spinach and cook a few minutes more until spinach is tender, lightly salt to taste, set it aside to cool.

Then spread veggetables evenly in casserole dish, spread 2/3 of all cheese evenly over veggies, pour beaten eggs all over, gently stir it all together.  

bake at 350 until it is nearly done, then place remaining remaining cheese and bacon on top, return to oven for another ten minutes or until cheese is completely melted and casserole is completely done (eggs will be firm, no jiggles or fluidy looking stuff in center)

Remove from oven and serve!  Will feed a family of four to six, or two with enough for several meals LOL.

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