Check out this great Charleston Homesteads summer quiche my wife made. It's a great way to start eating up all the summer squash and tomatoes starting to pile up in the kitchen!
Charleston Homesteads Summer Quiche
Pie crust:
3/4 cup white flour
3/4 cup corn meal
1/2 cup vegetable or peanut oil
1 tsp salt
2 tsp honey
Mix, press into 9" pie dish (poke holes with fork all over) and put in preheated oven at 400° for 15 minutes
Quiche:
1 summer squash or zucchini (sliced)
1 seeded tomato (sliced)
1 tablespoon chopped chives
1 spicy, chopped garden pepper (jalapeno or tabasco works nice)
Handful spinach (optional; this is more of a fall/spring veg in the Lowcountry but if you have shade and grow spinach in summer, have at it!)
4 eggs
2 dollups of Duke's mayonaise
1/2 cup milk
1/2 cup jack cheese or mexican cheese blend
salt/pepper and powdered garlic/onion to taste
While pie crust is baking, cut up squash, tomato, chives and pepper. Sprinkle with seasoning (liberally season since this is where all your flavor is coming from!) and some corn meal. Lightly sauté in hot pan. Beat four eggs with milk, set aside.
When pie done, layer half your cheese, then the vegetable mix. Spread the dollups of mayo over the veggies. Then pour egg mixture. Finish by sprinkling the last of the cheese on top. Put in oven at 400° for 10 minutes, then decrease heat to 350° for another 15 minutes. Let set for about 10 minutes before serving.
Enjoy!
(Disclaimer: quiches aren't very photogenic; trust me, way more delicious than the photo shows!)
Want to Grow Your Own? Check out Charleston Homesteads to begin converting your ornamental landscaping into edible foodscaping!