Indian Summer Squash Quiche
Cook time: 
Total time: 
Serves: 8 servings
  • 1 unbaked
  • 9-inch pastry shell
  • 1 onion, chopped
  • 1 Tbsp butter
  • 1 medium zucchini or yellow squash
  • 1½ cups Swiss cheese, grated
  • 2 egg yolks
  • 2 whole eggs
  • ¾ cup water
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¼ tsp dried oregano*
  • ½ tsp salt
  1. Preheat oven to 375°F.
  2. Sauté onion in butter until tender.
  3. Simmer or steam chosen vegetable in small amount of water, just until tender.
  4. Drain on paper towels, removing as much moisture as possible.
  5. Place onions in pastry shell, arrange squash on top.
  6. Cover with cheese.
  7. In medium mixing bowl beat together egg yolks, whole eggs, water, SACO Buttermilk Blend, oregano and salt.
  8. Pour into crust.
  9. Bake 35 minutes, or until quiche is set.
  10. If crust becomes too brown, cover with foil strips.
  11. Serve warm.
  12. *May substitute ¾ tsp. fresh chopped oregano, chives, parsley, or tarragon.
Nutrition Information
Calories: 263 Fat: 17g Saturated fat: 8g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 351mg Fiber: 1g Protein: 10g Cholesterol: 124mg
Recipe by SacoFoods at