Summer Squash Quiche (adapted from Simply in Season Crustless Zucchini Tomato Quiche)
2 cups zucchini and yellow squash (diced)
1 cup tomatoes (diced, or sometimes I slice cherry tomatoes in half)
1/2 cup onion (diced)
1/2 cup mozzerella cheese (shredded)
Place in greased casserole dish or 10-inch pie dish. (I use a casserole dish that is slightly smaller than a standard 9×12.)
1 1/2 cups milk
3/4 cup Baking Mix (Bisquick or make your own)
1/2 tsp salt
1/4 tsp pepper
3 eggs
Put ingredients in blender and process until smooth, about 15 seconds. Pour over vegetables. Bake at 400 degrees 30-40 minutes, until knife inserted in center comes out clean. (If you have a lot of tomatoes with extra juice, it will take longer to set. Tent with foil if top is browning too much.)
Variations: Substitute broccoli, spinach, or kale.
We like it with homemade biscuits and salad.
Lindsey P. Brackett 