Summer Squash & Swiss Quiche

20 Min.
50 Min.
4-6
Ingredients
4
eggs
4 eggs
2
cups heavy cream
2 cups heavy cream
1
cup shredded Swiss cheese
1 cup shredded Swiss cheese
½
small diced red bell pepper
½ small diced red bell pepper
½
small diced green bell pepper
½ small diced green bell pepper
1
tomato, seeded, small diced
1 tomato, seeded, small diced
1
summer squash, quarter-sliced
1 summer squash, quarter-sliced
½
small onion, diced
½ small onion, diced
2
teaspoons Better Than Bouillon® Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
¼
teaspoon ground black pepper
¼ teaspoon ground black pepper
¼
teaspoon ground cayenne pepper
¼ teaspoon ground cayenne pepper
1
tablespoon vegetable oil
1 tablespoon vegetable oil
9-inch pie shell
9-inch pie shell
Directions
  1. Preheat oven to 350°F.
  2. In large bowl, whisk eggs, heavy cream, black pepper, cayenne and half of the Seasoned Vegetable Base.
  3. In a hot skillet with the oil, sauté the peppers, onions and squash with the remaining Seasoned Vegetable Base until tender. Place vegetables on a paper towel and allow the paper towel to absorb the extra oil.
  4. Pour tomatoes, cooked pepper, onions and squash into a 9-inch pie pan. Pour egg mixture over vegetables then, add cheese.
  5. Place in oven for 45 minutes until golden brown or when a toothpick is inserted and comes out clean.
Can be cooked as individual pies in a muffin pan. Can be made crust-less. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base.

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