I love quiches, especially when they're made with summer vegetables like summer squash, corn, and zucchinis. The mild flavors go so well with the egg base and the flavors meld nicely. You can spice it up with the addition of hot pepper or chili flakes or add a fresh tomato salsa to add something uncooked and fresh. This quiche is crustless, designed to keep it light and summery.
Summer Squash Quiche
2 T coconut oil
1/2 yellow onion, diced
1 summer squash (medium size) sliced in rounds, then in quarters
1 zucchini (small to medium size), sliced in rounds, then in quarters
1/4 cup green onions, sliced
2 cloves garlic, smashed
1/4 tsp nutmeg
salt and pepper
2 cups milk
6 oz cheddar cheese
9" pie plate, greased
Preheat oven to 400.
In a skillet, heat coconut oil and onion. Add summer squash, zucchini and garlic. Cook 5 minutes until heated through and beginning to sizzle. Season with salt and pepper. Add green onions and remove from heat.
In a small bowl mix eggs, milk, nutmeg and salt and pepper to make a custard.
Pour cooked vegetables into greased pie pan. Sprinkle with cheese. Pour custard over the vegetables and bake 20-25 minutes until cooked.