Summer Squash Quiche recipe

Before the squash finishes for the year, try this tasty breakfast or dinner treat.  Serve it with crusty bread or a cup of soup.

1 9-inch unbaked pie shell

1 cup Pepper Jack Cheese, shredded

1 cup Sharp Cheddar,shredded

1/2 cup Zucchini, chopped

1/2 cup Yellow Summer Squash, diced

1/2 cup onion, chopped

1/4 cup Green Bell Pepper, diced

1/4 cup Red Bell Pepper, diced

1/2 cup tomatoes peeled and diced

2 garlic cloves, minced

1/2 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1 tablespoon parsley

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon pepper

8 eggs beaten 

2 cups evaporated milk or half and half

Sliced Tomatoes for the top

Directions:

To prepare the pie shell, bake the pie shell for 5 minutes at 400 degrees then cool. Mix all the Squash, onions, bell peppers, chopped tomatoes and garlic. Add all the herb and spices, mixing well. Whisk the eggs and milk together in a large bowl, pour in the squash mixture to the egg mixture. Blend the Jack Cheese and Cheddar Cheese together. Spread the cheese into the bottom of the cooled prepared pie shell then add the egg and squash mixture.  Bake the Quiche at 400 degrees for 10 minutes and reduce the heat to 350 degrees for 50 to 60 minutes or until the Quiche is set.  Place the sliced tomatoes on top and allow to cool or serve hot.