Got a bunch of summer squash from the garden and the first of the tomatoes to use? Have I got a deal for you! This quiche can be made with just about anything you pick from the garden or buy at the Farmer’s Market this season. If you use a premade crust, it comes together so quickly and easily, you will want to make it several times a week!
PrintGoat Cheese and Veggie Quiche
Creamy goat cheese with summer veggies
Ingredients
1 prepared pie crust
2 T olive oil
1/2 onion, thinly sliced
1 C thinly sliced yellow squash
1 large tomato, sliced
1 C crumbled goat cheese
4 large eggs
1 C heavy cream
1 C whole milk
Salt & pepper to taste
Instructions
Preheat oven to 425 degrees
Place prepared pie crust in pie pan, fluting the edges and poking the bottom of the crust with a fork
Add olive oil to a large skillet and saute onion for about 10 minutes over medium heat
Add squash and cook for another 10 minutes or until vegetables are soft and beginning to caramelize
Season with salt & pepper and place in prepared pie shell
Crumble goat cheese over the vegetables
Whisk together eggs, milk and cream with a little more salt & pepper and pour over the goat cheese & vegetables
Top with sliced tomatoes
Bake for 25 to 30 minutes or until custard sets and top begins to brown a little
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