Summer Squash Crustless Quiche

Tools used: Perforated Baking Sheet, Mold of Choice or Classic Muffin Tray, Stainless Mixing Bowl,Heat Resistant Spatula, Santoku Chef Knife or Mandoline, FRENCH PANTRY Herbs de Provence Herb Blend, Cake Server Knife

Ingredients

• 8 eggs

• Olive Oil

• 3/4 cup cottage cheese

• 1/2 white onion, sliced thinly

• 2 small zucchini, sliced

• 1 yellow squash, sliced

• 1 cup heavy cream

• 1 cup mozzarella cheese, shredded

• 1/2 tablespoon FRENCH PANTRY Herbs de Provence Herb Blend

• Salt & Pepper to taste

• 1 pint cherry tomatoes, halved

Directions

• Preheat the oven to 350 degrees F. Place the Fluted Pie Mold, Sunflower Mold, or the Classic Muffin Tray on the Perforated Baking Sheet.

• Drizzle about 1-2 tablespoons of olive oil into a skillet on medium high heat. Add the white onion, zucchini, and yellow squash. Saute until onions and squash begin to soften.

• Set aside. In the Stainless Mixing Bowl, add the eggs, cottage cheese, heavy cream, mozzarella, herb blend, and salt and pepper. Whisk to combine. Fold in the sauteed squash and onion. Stir to combine. Pour into desired mold or individual wells of the muffin tray. Top the mixture with halved cherry tomatoes.

• Bake for 25-30 minutes or until set and lightly browned. Let cool for a few minutes before serving.

* I was inspired by Cindy Juncaj (bon COOK CEO) and my friend Cindy Lower. They both had posted beautiful pictures of quiche with zucchini and tomatoes and I had those exact ingredients. I made up the recipe with things I had on hand, and it turned out to be the best quiche I have ever made. Sautéing the veggies gives it an extra layer or flavor, and the Herbs de Provence Herb Blend added a nice flavor. The best part about a quiche is that you can use anything you have on hand. Even some leftover fresh sweet corn would be nice to add. This keeps well in the fridge for a few days. I like to have it for breakfast, lunch, or dinner.