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Actually this is a sort of quiche. It is
especially fine as the one hot dish on a cold summer menu. Serve with
lots of cold meats or fish, and a crisp green salad. Just a fast and
simple cooking recipes.
Makes 6 to 8 servings
Pastry dough for 1 crust 9 inch pie
2 tablespoons butter
1 medium size onion, thinly sliced
3 medium size yellow summer squash, trimmed, thinly sliced and steamed
until barely tender, 4 to 5 minutes
2 medium size zucchini, trimmed, thinly sliced, and steamed until
barely tender, 4 to 5 minutes
Salt and freshly ground black pepper to taste
1 teaspoon dried Italian herbs, such as oregano, marjoram, rosemary and
thyme, or a prepared mix
1/2 grated Monterey Jack cheese
2 large eggs, well beaten
2/3 cup heavy cream
Preheat the oven to 375 F.
Roll out the pastry dough and line a 9 inch pie pan making a high
fluted edge. Line the pastry shell with wax or parchment paper, and
fill with dried beans or baking weights. Bake the pastry shell for 10
minutes. Remove from the oven, remove the weights or beans and paper,
and cool the shell.
Melt the butter in a small skillet over medium heat and cook the onion,
stirring , until translucent, about 10 minutes.
In a large bowl, toss the yellow summer squash with the onions. Season well with
salt, pepper and herbs. Spread in the partially baked pastry shell.
Spread the cheese over the vegetables.
In a small bowl, beat together the eggs and ream. Pour the mixture over
the squash and the cheese. Bake the summer squash tart until the custard is set and a
knife inserted in the middle comes out clean. About 30 minutes. Serve
the yellow summer squash tart hot or cool until warm, cut into wedges.
Variations: serve the tart warm or at room temperature,
With Cooked Tomatillo Salsa spooned over each wedge.
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