I hope everyone had one of those weekends. Full of good food, family, and laughter. I know I did. And it was sorely needed after what turned out to be a very long week. Ryan and I spent Saturday in Denver, visiting old friends and eating an incredible meal at what is easily my favorite restaurant in Colorado, Rioja. Artichoke tortellini, baby arugula dressed lightly with a toasted almond vinaigrette, goat cheese biscuits, stuffed squash, lightly seared fish, and a pistachio mille-feuille resulted in culinary ecstasy.
As often happens after a good meal, I woke on Sunday morning determined to create something delicious out of my own kitchen. With my older sister and her family due for an afternoon lunch (see photo below), a summer quiche seemed like the perfect way to accomplish my goal. We’re finally, FINALLY, getting warm weather here in Colorado. Ryan wore shorts for the first time yesterday, and I let the sun warm my arms as we walked around our neighborhood. So although summer may not officially begin until June, I think it’s safe to say goodbye to the bitter cold.
This quiche recipe is sure to please. Full of thinly sliced zucchini and shredded cheese, this summer quiche will make you even more thankful for longer days. Served at breakfast with a cup of coffee? perfect. Served at lunch with a chunk of artisan bread? delicious. Served at dinner with a fresh salad and a bowl of fruit? Heavenly. You can’t go wrong, my friends!
So today, we’ll feast on leftover quiche. I will continue to make slow but steady progress in Lucy’s nursery. I’m meeting dear friends for breakfast and then planning out meals for the week. It’s Monday, but it’s going to be a good one.
Summer Squash Quiche
Single-crust pie dough (homemade or store-bought)
1 tablespoon extra-virgin olive oil
2 cups (1/8-inch-thick) slices yellow squash
2 cups (1/8-inch-thick) slices zucchini
1/4 cup chopped shallots
1 tablespoon chopped fresh basil
1 cup whole milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large egg whites
3 large eggs
2 tablespoons Parmesan cheese
3/4 cup shredded mozzarella cheese
Preheat oven to 400 degrees Fahrenheit. On a well floured surface, roll out pie dough into a 12-inch circle. Carefully lift pie crust and place over a 9-inch, deep-dish pie pan. Fold edges under and flute. Allow to chill in freezer for 15 minutes. Prick pie crust with fork (this allows steam to escape while baking) and bake in preheated oven for 15 minutes. Remove from oven and allow to cool while you prepare filling.
To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, and shallots; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the mixture slightly. Add chopped basil.
Combine milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Sprinkle the Parmesan cheese over crust. Arrange squash mixture evenly and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack. Serve warm or at room temperature.
