Yellow Squash Crustless Quiche - The Picnic Game

While our friend, Louise brings cheer into our lives throughout the year, she particularly does so when she organizes the SOCIAL EVENT of the year, our online picnic with the most outstanding variety of foods.  Louise can be found  at Months of Edible Celebrations where you will find the fascinating information and delicious recipes.  It is a treat to visit there each day so go on over and enjoy yourselves.

I love this picnic and usually, I choose a difficult letter, but let me clue you all in, there is no such thing as a difficult letter.  This year, I have Y and I decided before hand, if I ran into a problem, my dish would be called Yummy something but there are yams and yellow squash, yogurt and yolks and Yakbraten.

I ended up making this delicious Yellow squash Crustless Quiche.  My inspiration came from Sally's Baking Addiction, a place you should surely visit.

The Parmesan on the top of the quiche turned an ugly dark brown but tasted great.  In the future, I would put the Parmesan on for the last ten minutes.  As a result, you have a limited photo and I do apologize.

Yellow Squash Crustless Quiche

1 yellow squash
1 zucchini (Together the zucchini and yellow squash made two cups.)
1 large red bell pepper, chopped 

1 large onion, thin sliced
4 large eggs
3/4 cup milk
1/4 teaspoon freshly ground black pepper
2/3 cup shredded  Cheddar cheese
2 tablespoons grated parmesan cheese

Method:

Preheat oven to 350 degrees F.

I recently got a square electric skillet which I love and I used that to make this dish.  

Spray a skillet with nonstick spray. 

Add sliced squash and onion, yellow squash, zucchini and chopped  red pepper to prepared skillet.

Stir frequently, cook for 7 minutes or until veggies are tender. Spoon into prepared pie plate and allow to cool as you prepare the egg mixture.

Add shredded cheese on top of vegetables.

Preheat oven to 350F degrees. Spray a 9-inch pie pan with nonstick spray. Set aside.

In a large bowl, whisk the eggs, milk  and black pepper together until thoroughly combined. 

Pour the egg mixture on top of shredded cheese. Sprinkle with grated parmesan cheese.

Bake for 45 minutes or until filling is set. 

Cool for 10 minutes on a wire rack before slicing and serving. 

 

Come to the picnic to get a taste of this dish.

We are going to a picnic and we are bringing.........

A-Angel Food Cake

B-Basil Leaves in Caramelized Prawns

C-Chicken Piccata

D-Darned Easy Potato Salad

E-Eccles Cakes filled with Leeks, Spinach and Blue Cheese

F-Fourth of July Picnic S'more Tartlets

G-Gluten-Free & Eggless Chocolate Steamed Cake

H-Ham Cheesy Patties

I- Italian Frittata with Vegetables

J- Jelly Roll

K-Kahlua Zucchini Chocolate Chunk Bread

L-Lemon Lavender Cupcakes

M-Meringue Roulade with Raspberries

N-Nutella Rice Pudding

O-Old-Time Favorite Iced Red Bean Popsicles

P-Pickles

Q-Quinoa Blueberry Mango Salad

R-Raspberry & Fig Cobbler

S-Strawberry Cheesecake Ice Cream (Helado de frutillas y cheesecake)

T- Two-Ingredient Ice Cream Bread

U-

V- Vegan Mango Salsa

W-Watermelon Salad

X- “Xmas Coconut Wreath Cake”

Y- Yellow Squash Crustless Quiche
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