Paired with a light salad, this dish is my idea of a perfect at-home, al fresco lunch. Made even more perfect with a glass of sparkling rosé.
Quiche crust (recipe here)
1 pound chopped summer squash, swiss chard, or mixed greens
1/2 onion, thinly sliced
1/2 to 2 cups grated swiss cheese
salt, pepper, 1/2 teaspoon each of dried oregano and basil
1. Steam squash and onion. Do not over-steam (no one likes soggy squash)
2. Beat eggs and add the grated cheese.
3. Mash the squash but no need to purée– as the chucks are good. Add the vegetables to the eggs.
4. Add the seasonings and then pour into the unbaked crust. Bake covered for 30-40 minutes at 325 degrees.
*this recipe is from a cookbook my Aunt Isabella compiled years ago of her co-workers favorite recipes and then distributed at Christmas time. I can’t think of a more thoughtful gift.