|yummy Ham and Cheese Quiche|
with a crust made from refrigerator biscuits
How I wish my zucchini and yellow squash plants had done better this year! I love summer squash and always welcome a bummer crop of it when I get it. Unfortunately that wasn't the case this year...
Nothing beats eating summer squash when it is freshly picked right out of the garden. I can't tell you how much better home-grown squash tastes compared to what you can buy in the grocery store.
Zucchini and other summer squashes also freeze really well and there is no need to cook them beforehand. Just wash, pat dry and cut into slices prior to stashing them in the freezer. The frozen product is best used in stir-frys and other recipes.
This is my favorite way to use frozen squash slices when I have them:
Ham and Cheese Biscuit QuicheAdapted from the recipe Ham-and-Cheese Quiche from the Better Homes and Gardens One Dish Dinners cookbook. Get your copy at Barnes&Noble.com
2 cups thinly sliced zucchini or yellow summer squash (2 medium)
1 cup chopped onion
1/2 cup fresh mushrooms
1/2 cup chopped bell pepper (red or green)
1 tablespoon olive oil
1 Tablespoon dried parsley
1 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder
freshly ground black pepper to taste
2 eggs, beaten
1 cup diced cooked ham
1 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1 package of 8 refrigerated biscuits
Combine the zucchini or squash, onion. mushrooms, bell pepper and olive oil in a microwave safe dish. Heat on HIGH for 6 to 8 minutes, until the vegetables are tender. Drain excess liquid and allow to cool slightly.
Stir in the parsley, basil, oregano, garlic powder and black pepper. Add the beaten eggs, ham and shredded cheeses. Mix well to incorporate.
Grease a 10 inch tart pan or pie plate. Place one slightly flattened biscuit in the center of the greased pan or plate. Arrange the remaining 7 biscuits around the edge to form a crust, allowing the biscuits to extend over the side of the pan.
Spread the filling evenly into the crust. Bake at 375 degrees for about 25 minutes or until an knife inserted into the center comes out clean. Cover the crust with aluminum foil during the last 5 to 10 minutes to prevent over-browning. Allow to cool for 10 minutes before slicing and serving. Makes 6 servings.