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Squash Quiche

Total Time

Prep: 35 min. Bake: 40 min. + standing


6-8 servings

This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch.


  • 1 unbaked pastry shell (9 inches)
  • 2 medium zucchini, peeled and shredded
  • 2 medium yellow summer squash, peeled and shredded
  • 2 medium carrots, shredded
  • 1 medium onion, grated
  • 2 tablespoons butter
  • 3 large eggs, beaten
  • 1 cup shredded Swiss cheese
  • 3/4 cup sour cream
  • 1/3 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • Dash dried thyme


  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
  2. In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally.
  3. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture.
  4. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 313 calories, 20g fat (11g saturated fat), 123mg cholesterol, 291mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 10g protein.

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