Another recipe for your summer squash!  We thought this was even better chilled. I’ve mentioned this before ~ I don’t bake!  But I do like making quiche. I’ve definitely made my own crust in the past, but I don’t think I have mastered the crust element quite yet.  So I am leaving the crust expertise to you!  In choosing your squash, I think the younger they are, the better when it comes to this recipe. So I picked zucchini and crookneck squash when they were about 6-8 inches. Using fresh herbs as opposed to dry will brighten up the flavor and using farm fresh organic eggs makes all the difference. if you can, roast your own peppers. If not, store-bought peppers are just fine. Finishing touches were sliced organic heirloom tomatoes and additional basil for garnish.  We served with grilled sausages and chilled pinot blanc.

Makes a medium size quiche that serves 5-6


  • 1 T organic butter
  • 1/2 T extra virgin olive oil
  • 1 onion, sliced
  • 1 shallot, thinly sliced
  • 1 organic zucchini, sliced (approximately 6 inches), skin on
  • 1 organic crookneck or yellow squash (approximately 6 inches), skin on
  • 2 cloves fresh garlic, minced
  • 1 C organic chard, chiffonade cut (optional ingredient  – but so good)
  • 4 large organic, farm fresh eggs
  • 1 C whipping cream (or half n half)
  • 1/2 cup grated Gruyere
  • 1/2 tsp of grated organic lemon zest
  • 1/2 tsp chili flakes (optional)
  • 1 organic red bell pepper, roasted, julienne cut (or jarred roasted red bell peppers)
  • 1/2 C fresh organic basil, chopped (plus extra for garnish)
  • 1 T fresh organic thyme, chopped (or 1 tsp dried)
  • 1 T fresh organic oregano, finely chopped (or 1 tsp dried)
  • 1/2 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp Spanish smoked paprika
  • Prepared pie crust
  • Sliced heirloom tomatoes (optional)

Preheat the oven to 375 degrees F.  In a large skillet, add butter and olive oil. Once butter is melted, add sliced onions, shallot and cook for one minute. Add in zucchini and crookneck and cook for another 3 minutes.  Add garlic and chard and cook for one more minute. You want the squash to have a bite, so watch cook time so they don’t get too soft – they cook more in the baking.  Set aside to cool until ready to assemble quiche.  In a medium size bowl mix eggs and cream – gently whip with a whisk just until incorporated. Add gruyere, lemon zest, chili flakes, julienne cut roasted bell pepper, basil, thyme, oregano, salt and pepper and mix together.  Pour all this mixture into your prepared pie crust, sprinkle paprika on top and bake for 30-35 minutes, until golden on top and a knife comes out clean. Remove from oven and cool for 15 minutes before serving — OR cool for two hours in fridge if serving chilled. Garnish with sliced heirloom tomatoes and more basil leaves.


I’ve mentioned this before ~ I don’t bake!  But I do like making quiche. I have made my own crust, but really don’t think I have mastered the crust element quite yet.  So I am leaving the crust expertise to you!

Additional vegetables and herbs can easily be added to this recipe. Such as sautéed mushrooms, grilled eggplant, roasted artichokes, thinly sliced new red potatoes, marjoram, rosemary, tarragon, dill (or other dried spice blends).  Consider toppings such as creme fraiche, crumbled goat cheese, pesto, pistou, roasted red pepper sauce.  And cheeses!  Ricotta, Monterey Jack, fontina or Swiss would all work as well.  We hope you try this recipe and if you do your own thing, please share!!  Thank you!