Summer brings an abundance of vibrant squash, and we’re thrilled to share our Summer Squash Quiche Recipe that captures the season’s fresh flavors. This delightful dish blends tender summer squash with creamy eggs and cheese, creating a light yet satisfying meal that’s perfect for brunches or picnics.
As food lovers, we’ve put a twist on the classic French quiche to highlight seasonal produce, making it easier than ever to whip up. Whether you’re hosting friends or enjoying a quiet evening, this recipe promises a tasty way to savor summer’s bounty.
Ingredients
In our Summer Squash Quiche Recipe, we focus on fresh, seasonal ingredients that highlight the bright, crisp flavors of summer. This quiche combines tender summer squash with rich eggs and cheese for a dish that’s both light and flavorful. Below, we list the ingredients in the order they’re used, with prep specifics for accuracy and ease.
For the Crust
- 1 pre-made pie crust (9-inch, store-bought or homemade; if homemade, roll it out to fit a pie dish for a flaky base)
For the Filling
- 2 medium summer squash (such as zucchini or yellow squash; slice into ¼-inch rounds and pat dry to remove excess moisture for a tender texture)
- 1 small onion (finely diced for a subtle sweetness that complements the squash)
- 2 cloves garlic (minced for a fragrant aroma that enhances the overall flavor profile)
- 4 large eggs (beaten until smooth to create a creamy custard)
- 1 cup shredded cheese (like Gruyère or cheddar; choose a sharp variety for a bold, melty contrast)
- ½ cup milk (whole milk for richness, or use half-and-half for extra creaminess)
- 1 tablespoon fresh herbs (such as basil or thyme; chopped finely to add an earthy, vibrant note)
- ½ teaspoon salt (kosher, to season and bring out the natural flavors of the vegetables)
- ¼ teaspoon black pepper (freshly ground for a subtle kick that balances the dish)
These ingredients yield a quiche that serves 6–8 people, making it perfect for your next brunch or picnic. We recommend sourcing organic summer squash when possible for the best taste and texture.
Equipment Needed
To prepare our Summer Squash Quiche effortlessly, we gather essential tools that ensure precision and efficiency in the kitchen. This list focuses on items used in sequence from prep to baking, helping us create a flawless dish every time.
Key Equipment List
We recommend the following equipment, organized by the order of use in the recipe process. Bold items indicate must-haves for optimal results, while italics highlight versatile tools that enhance technique.
- Pie dish or quiche pan: A 9-inch non-stick version for even baking and easy release of our golden quiche.
- Cutting board and chef’s knife: Sturdy options to chop summer squash, onions, and garlic quickly and safely.
- Grater: A box grater for shredding cheese finely, ensuring it melts smoothly into the egg mixture.
- Mixing bowls: At least two medium-sized bowls—one for combining eggs, milk, and herbs, and another for veggies.
- Whisk or fork: A sturdy whisk to blend ingredients thoroughly, creating a creamy custard base.
- Measuring cups and spoons: Accurate sets for precise measurements of ingredients like milk, salt, and herbs.
- Oven thermometer: To verify our oven reaches the exact 375°F needed for baking, guaranteeing a perfectly set quiche.
| Equipment Item | Recommended Size | Estimated Impact on Bake Time | Notes |
|---|---|---|---|
| Pie dish | 9 inches | 35-40 minutes | Allows for even heat distribution, reducing risk of undercooked edges. |
| Mixing bowls | Medium (2-3 qt) | N/A | Facilitates easy mixing without spillage; use glass for heat resistance. |
| Chef’s knife | 8-10 inches | N/A | Speeds up prep by 5-10 minutes compared to smaller knives. |
Instructions
We guide you through preparing our Summer Squash Quiche with straightforward, step-by-step directions that ensure a flaky crust and vibrant, garden-fresh flavors in every bite.
Prep
First, we gather and prepare our ingredients for efficiency. Start by washing 2 medium summer squash under cool water and slicing them into thin, 1/4-inch rounds to maximize their tender crunch. Next, peel and finely chop 1 small onion and mince 2 garlic cloves for a burst of aromatic depth. Grate 1 cup of cheddar cheese using a box grater to achieve a melty texture that binds the quiche together. In a large mixing bowl, crack 4 large eggs and measure out 1 cup of milk, then add 1 tablespoon of fresh herbs like chopped basil or thyme for a herbaceous lift. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to enhance the natural sweetness of the squash. This prep sets the stage for a dish bursting with fresh, summery tastes.
Cook
We cook the vegetables to develop their flavors and remove excess moisture. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the chopped onion and minced garlic, sautéing for 2-3 minutes until they turn golden and fragrant, filling the kitchen with an irresistible savory aroma. Stir in the sliced summer squash and cook for another 4-5 minutes, stirring occasionally, until the squash softens slightly but retains its vibrant green color and subtle crispness. This step ensures the quiche has a perfect balance of textures without becoming watery.
Assemble
With the vegetables ready, we assemble the quiche for a visually appealing and flavorful result. Begin by pressing a 9-inch pre-made pie crust into the non-stick pie dish, trimming any excess for a neat edge. Evenly spread the cooked squash mixture over the crust base, then sprinkle half of the grated cheese on top for a gooey layer. In the mixing bowl, whisk the eggs, milk, herbs, salt, and pepper together until smooth and well-blended, creating a creamy custard that will envelop the ingredients. Pour this mixture over the vegetables and cheese, topping with the remaining cheese for a golden, bubbly finish that promises a satisfying contrast of creamy and crisp elements.
Bake
Finally, we bake the quiche to achieve a perfectly set center and lightly browned top. Preheat your oven to 375°F and place the assembled pie dish on the middle rack. Bake for 35-40 minutes, rotating the dish halfway through for even cooking, until the quiche is firm in the center and the crust is golden-brown, releasing a mouthwatering scent of baked cheese and herbs. Let it cool for 5 minutes before serving to allow the flavors to meld into a delightful, cohesive dish.
Make-Ahead and Storage
To keep our Summer Squash Quiche fresh and flavorful, we recommend planning ahead for busy days or events. This approach lets you enjoy the bright, crisp taste of tender squash and creamy eggs without last-minute hassle.
Making Ahead
We love preparing components of our Summer Squash Quiche in advance to streamline your kitchen routine. Start by prepping the vegetables—wash, slice, and sauté the summer squash, onion, and garlic up to 24 hours ahead. Store them in an airtight container in the refrigerator to preserve their vibrant crunch and subtle sweetness. For the filling, whisk together the eggs, milk, shredded cheese, and fresh herbs in a mixing bowl, then cover and chill it for up to 12 hours. This step ensures the flavors meld beautifully, enhancing the quiche’s light, savory profile.
If you’re assembling the entire quiche, line your pie crust with the prepped vegetables and cheese, pour in the egg mixture, and cover the unbaked quiche tightly with plastic wrap or foil. Refrigerate it for up to 8 hours before baking. This method keeps the dish’s fresh, summery essence intact, making it ideal for brunches or picnics. When ready, simply bake as directed in the recipe for a golden, aromatic result that fills your kitchen with irresistible aromas.
Storage Tips
Proper storage maintains the quiche’s delicate texture and prevents it from becoming soggy. Once baked and cooled to room temperature, slice the quiche and transfer portions to an airtight container or wrap them individually in plastic wrap for easy grab-and-go meals.
For refrigeration, store the quiche in the fridge for optimal freshness. Below is a quick reference table for storage durations and guidelines:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerated | Up to 3 days | Keep at 40°F or below to retain the quiche’s creamy center and prevent bacterial growth; reheat slices in the oven at 350°F for 10–15 minutes to restore the crisp crust and warm, melty cheese. |
| Frozen | Up to 2 months | Wrap tightly in freezer-safe material to lock in the bright flavors of summer squash; thaw overnight in the refrigerator before reheating for the best texture and taste. |
When reheating, we suggest using your oven rather than a microwave to avoid a rubbery texture—warm at 350°F until heated through, allowing the herbs and cheese to release their fragrant, earthy notes once more. Always check for signs of spoilage before consuming to ensure safety and peak enjoyment.
Conclusion
We’ve loved sharing our take on this summer squash quiche, a dish that captures the essence of seasonal eating. It’s a simple way to bring fresh flavors to your table and create memorable moments with family or friends.
As you try this recipe, we’re confident it’ll become a go-to favorite, blending ease with delicious results that highlight summer’s best produce. Enjoy every bite and make it your own!
Frequently Asked Questions
What is Summer Squash Quiche?
Summer Squash Quiche is a light, flavorful dish featuring fresh summer squash, eggs, cheese, and herbs in a flaky pie crust. It’s a seasonal twist on the classic French quiche, perfect for brunches, picnics, or casual meals, highlighting vibrant summer produce for a satisfying yet easy recipe.
What ingredients are needed for Summer Squash Quiche?
You’ll need a pie crust (pre-made or homemade), summer squash, onion, garlic, eggs, shredded cheese, milk, fresh herbs, salt, and pepper. Use about 2-3 medium squash, 1 small onion, and basic pantry staples. Opt for organic squash for the best taste and texture, serving 6-8 people.
How do I prepare Summer Squash Quiche?
Start by prepping ingredients: wash and slice squash, chop onion and garlic, grate cheese. Sauté vegetables to remove moisture, layer into pie crust with cheese, pour over egg mixture, and bake at 375°F for 35-45 minutes until golden and set. Cool slightly before serving for the best results.
What equipment is required for Summer Squash Quiche?
Essential tools include a 9-inch non-stick pie dish, cutting board, chef’s knife, box grater, mixing bowls, whisk, measuring cups and spoons, and an oven thermometer. These ensure even baking and precise prep, organized for efficient use during the recipe steps.
Can I make Summer Squash Quiche ahead of time?
Yes, prep vegetables and filling up to a day in advance, or assemble the full quiche and refrigerate for up to 8 hours before baking. This makes it convenient for gatherings. Just bake fresh for optimal texture, or follow storage tips for later.
How should I store Summer Squash Quiche?
Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F. For longer storage, freeze baked quiche for up to 2 months, thawing overnight in the fridge before reheating. Proper storage maintains flavor and texture for the best experience.