Crustless Summer Squash Quiche
Breakfast
1 slice
10 minutes
30 minutes
Ingredients:
Directions
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Step 1.
Place zucchini and squash in a shallow bowl, sprinkle with salt, and toss to coat. Let sit for 30 minutes (salt will pull water from vegetables so that quiche will not be watery).
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Step 2.
Preheat oven to 375F
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Step 3.
Add eggs, milk, and a pinch of salt and pepper to your Whiskware Egg Mixer and whisk together.
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Step 4.
Thinly slice and blot vegetables with paper towels to absorb all moisture.
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Step 5.
Arrange half the zucchini and squash slices in a quiche baking dish and sprinkle with half the cheese.
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Step 6.
Layer the remaining zucchini and squash and sprinkle with the remaining cheese.
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Step 7.
Pour egg mixture over the top, then shake the dish a few times so that eggs flow into all the nooks and crannies.
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Step 8.
Bake quiche for 50-60 minutes, until eggs are set and top is golden brown.
Don't Forget
Eggs are fluffier when made with our Egg Mixer
Prepare
Cleanly + easily crack eggs and separate yolks with our built in lid design.
Whip
Secure the lid and evenly whip air in up to 8 eggs at once with the confidence that none of it will spill.
Clean
Dishwasher safe and BPA free means that cleanup is a snap!