Tuesday, August 4, 2009

Squash & Mushroom Crustless Quiche

We have an abundance of squash in our garden so I am always looking for ways to use it. This recipe was created by taking eggs and adding some sauteed squash, mushrooms, half-and-half, and cheese that was in the fridge plus some seasoning. It was delicious and I am going to have to make it again.

Squash & Mushroom Crustless Quiche
1 C sauteed zuccini & crookneck squash*
8 eggs
1 can mushrooms, drained
3/4 C half & half
1/2 tsp onion powder (if don't saute onions with squash)
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper

1. Saute squash if you don't have some in the fridge. Basically thinly slice and saute in butter. Add onions, if desired.
2. In a med bowl, mix together all ingredients. Pour into a greased 11x7 pan.
3. Bake in a 350-degree oven for about 40 minutes or until golden brown.

1 comment:

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