Summer squash quiche is the perfect way to celebrate the vibrant flavors of the season. This dish combines tender squash with creamy eggs and cheese in a flaky crust that’s both satisfying and light. It’s a versatile recipe that works great for breakfast brunch or a simple dinner.
We love how easy it is to customize this quiche with fresh herbs or your favorite veggies. Plus it’s a wonderful way to use up garden-fresh squash when they’re at their peak. Whether you’re hosting a weekend brunch or looking for a crowd-pleaser, this summer squash quiche recipe delivers delicious results every time.
Ingredients
To create our Summer Squash Quiche with perfect texture and flavor, we carefully select ingredients for each component. Below are the essentials for the crust, filling, and topping that combine to deliver a deliciously fresh and savory dish.
For the Crust
- 1 ¼ cups all-purpose flour, sifted
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling
- 3 cups summer squash, thinly sliced (mix yellow squash and zucchini)
- 1 small onion, finely chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme or fresh herbs of choice
- 1 cup shredded Gruyère cheese or sharp cheddar
For the Topping
- 2 tablespoons grated Parmesan cheese
- Fresh herbs like chives or parsley, finely chopped, for garnish
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Crust | Flour, Salt, Butter, Ice Water | Use cold butter for flakiness |
| Filling | Summer Squash, Onion, Eggs, Milk, Herbs | Use fresh herbs to enhance flavor |
| Topping | Parmesan Cheese, Fresh Herbs | Adds a savory finish and color |
Equipment Needed
To craft our delicious Summer Squash Quiche with precision and ease, gathering the right equipment is essential. Each tool plays a vital role in ensuring our quiche comes out perfectly flaky, creamy, and full of vibrant flavors.
Baking and Preparation Tools
- 9-inch Quiche Pan or Pie Dish
We use this to shape our flaky crust and hold the filling as it bakes evenly.
- Mixing Bowls
At least two bowls are necessary—one for combining the crust ingredients and one to beat the eggs with the dairy and seasonings.
- Whisk
To blend the eggs, half-and-half (or milk), and seasonings smoothly for our custard base.
- Chef’s Knife
This is key for finely slicing the summer squash and onion, ensuring even cooking and texture.
- Cutting Board
A clean, stable surface to prepare vegetables safely.
- Rolling Pin
We rely on this to roll out the crust dough evenly without tearing.
- Measuring Cups and Spoons
Precision is crucial for the crust and filling ingredients to maintain the perfect balance.
Cooking and Finishing Tools
- Frying Pan or Skillet
For sautéing the summer squash and onion to soften them before adding into the quiche.
- Oven Mitts
To handle the hot quiche pan safely when removing it from the oven.
- Cooling Rack
We rest the quiche on this after baking to maintain crust crispness.
| Equipment | Purpose |
|---|---|
| Quiche Pan / Pie Dish | Holds and shapes the quiche |
| Mixing Bowls | Combine crust and filling ingredients |
| Whisk | Blend eggs and dairy uniformly |
| Chef’s Knife | Slice vegetables finely |
| Cutting Board | Safe vegetable prep |
| Rolling Pin | Roll out dough |
| Measuring Cups/Spoons | Accurate ingredient measuring |
| Frying Pan/Skillet | Sauté vegetables |
| Oven Mitts | Protect hands during baking |
| Cooling Rack | Cool quiche for crisp crust |
By preparing these key tools ahead of time, we set ourselves up for a smooth, enjoyable cooking process. Our summer squash quiche transforms from fresh ingredients into a beautifully textured, savory masterpiece with every step supported by the right equipment.
Prep Work
Efficient Prep Work sets the stage for a flawless summer squash quiche that bursts with fresh flavors and perfect texture. Let’s break down the essential steps to get everything ready before assembling.
Preparing the Summer Squash
First, we want to highlight the star ingredient — summer squash. To get the best texture and flavor:
- Wash the squash thoroughly under cold running water.
- Trim off both ends.
- Slice the squash into thin rounds or half-moons about ⅛-inch thick for even cooking.
- Optionally, pat the slices dry with a paper towel to remove excess moisture, which helps prevent a soggy quiche crust.
Remember, thinner slices allow for a tender bite and meld perfectly in the custard base.
Prepping Other Vegetables and Ingredients
Alongside our squash, additional vegetables and ingredients require attention:
- Onion: Peel and finely dice 1 medium onion to release sweet undertones when sautéed.
- Herbs: Chop fresh herbs like thyme, parsley, or chives finely to incorporate into the filling or garnish.
- Cheese: Grate the Parmesan cheese freshly for maximum flavor impact.
- Eggs and Dairy: Crack the eggs into a bowl and whisk with the half-and-half or milk ensuring smooth, lump-free custard.
We recommend assembling the ingredients in a prep area for smooth workflow.
| Ingredient | Preparation | Notes |
|---|---|---|
| Summer Squash | Washed, trimmed, thinly sliced | Remove moisture for a crisp crust |
| Onion | Peeled, finely diced | Sauté to soften and develop sweetness |
| Fresh Herbs | Washed, finely chopped | Reserve some for garnish |
| Parmesan Cheese | Grated | Freshly grated delivers richer flavor |
| Eggs & Dairy | Whisked together | Creates smooth custard for the quiche |
Making or Preparing the Crust
The crust frames our filling and deserves careful preparation:
- If Making from Scratch:
- Combine 1 ¼ cups all-purpose flour and ½ tsp salt in a bowl.
- Cut in ½ cup cold unsalted butter until mixture resembles coarse crumbs.
- Gradually add 3-5 tbsp ice water, mixing gently until dough comes together.
- Form into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- If Using Pre-Made:
- Remove the crust from packaging and let it sit briefly at room temperature.
- Press it gently into a 9-inch quiche pan or pie dish ensuring even coverage.
Before filling, blind bake the crust for 10 minutes at 375°F (190°C). This step prevents a soggy bottom and guarantees a crisp, flaky base.
This detailed Prep Work primes us for a seamless quiche assembly resulting in a fresh and savory summer squash quiche everyone will enjoy.
Directions
Follow these detailed steps to create a perfectly balanced Summer Squash Quiche that bursts with fresh flavors and a flaky, golden crust.
Making the Crust
- In a large mixing bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
- Cut in 1/2 cup cold unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Gradually add 3 to 4 tablespoons ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- On a floured surface, roll out the chilled dough into a 12-inch circle.
- Gently transfer the dough to a 9-inch quiche pan or pie dish, pressing it evenly onto the bottom and up the sides.
- Trim any excess dough, then prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake in a preheated 375°F oven for 15 minutes.
- Remove parchment and weights, then bake for an additional 5 minutes until the crust is set and lightly golden.
Preparing the Filling
- Slice 2 cups summer squash into thin rounds after washing and trimming.
- Finely chop 1 small onion.
- In a skillet, heat 1 tablespoon olive oil over medium heat.
- Sauté the onion until translucent (about 3 minutes).
- Add the sliced squash and cook until tender but still bright (about 5 minutes), seasoning with salt and pepper to taste.
- In a mixing bowl, whisk together 4 large eggs, 1 cup half-and-half or milk, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended.
- Stir in the sautéed vegetables and 1/2 cup grated cheese (such as Gruyère or sharp cheddar).
Assembling the Quiche
- Pour the prepared filling evenly into the blind-baked pie crust.
- Smooth the surface with a spatula.
- Sprinkle 1/4 cup grated Parmesan cheese over the top for a crisp, savory finish.
- Garnish with fresh herbs such as chopped thyme or parsley for added aroma and color.
Baking the Quiche
- Preheat the oven to 350°F.
- Place the quiche on the middle rack.
- Bake for 35 to 40 minutes, or until the filling is set and the top is golden brown.
- Test doneness by inserting a knife near the center; it should come out clean.
- Remove from oven and set on a cooling rack.
- Allow to cool for at least 10 minutes before slicing to let the custard firm up.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Blind baking crust | 375°F | 15 + 5 minutes | Use parchment and weights |
| Baking quiche | 350°F | 35 to 40 mins | Fillings should set fully |
| Resting | Room temp | 10 minutes | Allows custard to firm |
Serving Suggestions
To fully enjoy our Summer Squash Quiche Recipe, pairing it thoughtfully and storing leftovers properly ensures every bite remains as delicious as the first.
Best Pairings
Our summer squash quiche shines with accompaniments that complement its delicate, fresh flavors. Consider these top pairings to elevate your meal:
- Mixed Green Salad: A crisp salad with lemon vinaigrette balances the creamy richness of the quiche.
- Fresh Fruit Platter: Seasonal fruits like berries and melon add a refreshing, sweet contrast.
- Light Soup: A chilled cucumber or gazpacho soup complements the quiche’s texture without overpowering.
- Herbal Iced Tea or White Wine: Choose a chilled white wine such as Sauvignon Blanc, or an herbal iced tea with hints of mint or chamomile, to highlight the fresh herbs in the quiche.
| Pairing | Description | Why It Works |
|---|---|---|
| Mixed Green Salad | Light greens with lemon vinaigrette | Cuts richness and adds brightness |
| Fresh Fruit Platter | Seasonal fruits like berries, melon | Adds natural sweetness and freshness |
| Light Soup | Cucumber or gazpacho, served chilled | Provides cool, light contrast |
| Herbal Iced Tea | Mint or chamomile iced tea | Enhances herbal flavors in quiche |
| White Wine | Sauvignon Blanc or Pinot Grigio | Pairs with creamy, savory notes |
Storage and Leftovers
Storing our summer squash quiche correctly preserves its delicate flavor and flaky texture for later enjoyment.
- Cool Completely before storing to prevent sogginess.
- Refrigerate in an airtight container or cover loosely with foil.
- Quiche stays fresh for up to 3 days in the refrigerator.
- For longer storage, freeze the quiche tightly wrapped in plastic wrap and foil for up to 1 month.
- To reheat, bake at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving to keep crust crisp.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Cool before storing; airtight container |
| Freezing | Up to 1 month | Wrap tightly with plastic and foil |
| Reheating | 350°F for 15-20 minutes | Maintains crust crispness |
Tips and Variations
Mastering our Summer Squash Quiche Recipe is easier when you know how to adapt ingredients and prep ahead. Below are key tips and variations to enhance your cooking experience and ensure a perfect quiche every time.
Ingredient Substitutions
We can easily tailor the quiche to personal tastes or what’s on hand by swapping out ingredients without sacrificing flavor or texture. Here are some smart substitutions for common quiche components:
| Original Ingredient | Substitution Option | Notes |
|---|---|---|
| Summer Squash (zucchini, yellow squash) | Eggplant, bell peppers, or asparagus | Adjust sauté time for firmer vegetables |
| Half-and-half or milk | Heavy cream, coconut milk, or plain yogurt | Heavy cream yields a richer custard; coconut milk offers a dairy-free option |
| Onion | Shallots, leeks, or green onions | Choose milder variants for subtler sweetness |
| Parmesan cheese | Gruyère, cheddar, or feta | Gruyère melts smoothly; feta adds tanginess |
| All-purpose flour (crust) | Whole wheat flour or gluten-free flour blends | May alter crust texture and flavor |
Pro tip: When using vegetables like eggplant or bell peppers, lightly salt and drain them to reduce excess moisture and prevent soggy filling.
Make-Ahead Tips
Preparing parts of our Summer Squash Quiche ahead of time streamlines assembly and leaves more room to enjoy your meal. Consider these make-ahead strategies:
- Crust: Prepare the crust dough up to 2 days in advance. Wrap tightly in plastic wrap and refrigerate. Blind bake just before assembling the filling to maintain a crisp base.
- Filling Vegetables: Sauté the squash and onions a day ahead and store them in an airtight container in the fridge. This advances flavor melding and reduces overall cook time.
- Custard Mixture: Whisk eggs, half-and-half, and seasoning up to a day before. Cover and keep chilled, then combine with vegetables before pouring into crust.
- Assembly & Baking: Assemble and bake on the same day for best texture, but you can prepare the filled quiche and refrigerate it covered for up to 12 hours before baking.
“Chilling the filled quiche before baking helps the custard set evenly and prevents cracks on top.”
Employing these tips guarantees your Summer Squash Quiche stays flavorful, fresh, and visually appealing, perfect for any occasion.
Conclusion
This summer squash quiche is a versatile dish that brings fresh, seasonal flavors to your table with ease. Whether you’re hosting brunch or looking for a light dinner option, it fits the bill perfectly.
With simple ingredients and straightforward steps, it’s a recipe we can rely on again and again. Plus, the ability to customize it means there’s always room to get creative.
Give this quiche a try and enjoy a delicious way to celebrate summer’s bounty in every bite.
Frequently Asked Questions
What is summer squash quiche?
Summer squash quiche is a savory pie featuring tender summer squash, eggs, cheese, and a flaky crust. It’s versatile for breakfast, brunch, or dinner and highlights fresh, seasonal flavors.
What ingredients are needed for summer squash quiche?
Key ingredients include summer squash, onion, eggs, half-and-half or milk, cheese (like Parmesan), fresh herbs, flour, cold butter, salt, and ice water for the crust.
Can I use a store-bought crust for this quiche?
Yes, a store-bought crust works well and saves time, but making a homemade flaky crust enhances texture and flavor.
How do I prepare the summer squash for the quiche?
Wash, trim, and slice the summer squash into thin rounds for even cooking and a tender filling.
Why is blind baking the crust important?
Blind baking prevents a soggy bottom by partially cooking the crust before adding the filling, ensuring a crisp, golden base.
What equipment do I need to make this quiche?
Essential tools include a 9-inch quiche or pie pan, mixing bowls, whisk, chef’s knife, rolling pin, measuring spoons/cups, frying pan, oven mitts, and a cooling rack.
Can I customize the quiche with other vegetables?
Yes, you can substitute summer squash with vegetables like eggplant or bell peppers to suit your taste or what you have on hand.
How should I store leftover quiche?
Cool leftovers completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
What’s the best way to reheat leftover quiche?
Reheat in the oven or a toaster oven at a moderate temperature to keep the crust crisp and filling warm evenly.
Any tips to ensure a perfect quiche?
Prepare ingredients beforehand, chill the filled quiche before baking, and blind bake the crust for a crisp, evenly cooked quiche.