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Summer Squash & Zucchini Quiche




Source of Recipe


Food For My Family


List of Ingredients




2 cups squash and zucchini, quartered & sliced
1 Tbsp olive oil
1 Tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1 pie crust
2 Tbsp honey mustard
2 eggs
12 oz evaporated milk
1 cup shredded Swiss cheese

Recipe



In a skillet, heat oil and butter over medium heat. Add squash and zucchini to hot skillet and let cook for 5 minutes before stirring. Add garlic powder, onion powder and basil, stir well. Saute for 10-15 minutes, some will become translucent, but not all. Be careful, you don't want to over cook them because they will turn to mush. Remove from heat. (At this point you can serve this as a side dish if you want.)


Prepare muffin tin with non stick cooking spray and set aside. Roll out pie crust to about 14 x 14 circle. Punch out 5" circles and press into the muffin tin. Re-roll the crust and punch more circles until all 12 muffin tins are filled. Brush the bottom of the pie crusts with honey mustard (I squirt a little into the bottom and use my finger to spread it around.) Using a fork, divide the squash and zucchini into each muffin tin. In a separate bowl, beat the eggs and evaporated milk. Pour equal amounts into each muffin tin over the squash and zucchini. Sprinkle the Swiss cheese over the top and bake at 350 degrees F for 18-20 minutes. They will be puffed and golden. Remove from the muffin tin and allow to cool at room temperature.