Indian Summer Squash Quiche

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Title: Indian Summer Squash Quiche
Categories: Appetizers
Yield: 6 servings

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1 Pie crust; unbaked
1 Onions; chopped
1 tb Butter
1 c Summer squash, sliced
1/2 c Cheese, shredded
2 Egg yolks
2 Eggs
3/4 c Water
1/4 c Buttermilk, powdered
1/4 ts Oregano leaves
1/2 ts Salt

Swiss cheese is recommended.

Saute onion in butter until tender. Simmer or steam squash in
a small amount of water until just tender. Drain on paper
towels, removing as much moisture as possible.

Preheat oven to 375. Put onions in pastry shell, arrange
squash on top. Cover with cheese. In separate bowl, beat egg
yolks, whole eggs, water, buttermilk powder, oregano and salt.
Pour into crust. Bake 35 minutes, until custard is set. If
crust becomes too brown, cover top with foil strips.

Cut into thin wedges to make 12-16 appetizer pieces, or cut
into 6-8 wedges for side dish or entree servings.

Notes: Other herbs may be substituted. If using fresh herbs,
increase quantity to 3/4 teaspoon. Other vegetables may be
substituted also; lightly cooked carrots, asparagus,
cauliflower, or broccoli would work well.

Posted on GEnie Food & Wine RT Nov 28, 1992 by L.SHOGREN1
[NorCal Linda]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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