Crustless Summer Squash, Tomato, Bacon and Ham Quiche




  1. Sprinkle zucchini and yellow squash with sea salt and place in colander. Allow to drain for 30 minutes.
  2. Arrange cherry tomato halves around the outer edge of the pie plate.
  3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, and red onion saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly. Add the oregano, basil and parsley to the cooled squash mixture.
  4. Combine 1/2 cup skim milk and the next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
  5. Arrange squash mixture evenly in bottom of pan. Place the grated cheese on top of the squash mixture. Pour the egg mixture over the cheese and squash.
  6. Bake at 350 degrees for 40 minutes. Allow to cool for 15 minutes before serving.

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