Three Cheese Quiche With Squash & Roasted Poblano and Self-Forming Crust
I haven't made quiche often in the past. In fact, I can't recall ever making it at all, though I'm sure I must have done so at least once. Yes, I'm sure I must have. I remember my Mom & grandma making it before so I'm sure that would have piqued my interest. Well, it is of no consequence. Either I did or I didn't. If I didn't then this was my first voyage into Quiche Land. It turned out to be a lot of fun. Tasty fun, which is one of the best kinds of fun, in my opinion.
This quiche adventure came about because I decided to bake an angel food cake. I knew that 12 egg yolks would be needing a new home so I let my fingers do the strolling in the produce aisle and picked up a few possibilities for quiche ingredients: Zucchini, yellow squash and poblano pepper.
As for cheese, let's face it: Quiche should have more than one cheese. Three is a good number, so three it was. We already had some wonderful Tillamook Cheddar Cheese on hand, plus some Feta Cheese made with goat milk. How about adding Muenster to the party? Yeah, that'll work! And so it did.
I hope you enjoy this recipe as much as I enjoyed making it and eating it. It turned out to be a keeper. Good thing I decided to take pictures of it.
Happy Eating!
Ingredients
- 6 ounces zucchini, medium dice
- 6 ounces yellow squash, medium dice
- 1 poblano pepper, roasted, peeled, seeds removed & medium dice
- 1/2 cup white or yellow onion, small or medium dice
- 1/2 cup green bell pepper, small or medium dice
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Muenster Cheese, shredded or small dice
- 1/4 cup Feta Cheese, crumbled
- 5 egg yolks
- 1 whole egg
- Salt & pepper to taste
- 3 Tablespoons Olive oil
- Cooking oil spray as needed
- 1 cup half & half, (or make your own with 1/2 cup heavy whipping cream + 1/2 cup milk)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne powder, (optional)
- Set oven to 400 degrees. In a 10-12" saute pan--saute onions & bell pepper over medium heat until tender-crisp.
- Add zucchini & yellow squash, saute for 4-5 minutes.
- Remove from heat, add poblano pepper, toss to mix. Season with salt & pepper to your taste.
- Let the squash mixture cool a bit while you prepare the rest of the ingredients.
- Beat eggs and yolks until mixed. Add half & half, mix well. Sift in flour, baking powder & cayenne. Mix until well incorporated.
- Fold in all cheeses then fold in squash mixture until ingredients are distributed fairly evenly throughout the batter.
- Coat a 9" quiche pan with cooking oil spray. Pour mixture into pan. Leave about 1/2 inch of space between the top of the quiche mixture and the top of the quiche pan.
- Bake for 10 minutes at 400 degrees, then kick the oven down to 350 degrees. Bake for 20 minutes longer until custard is set. Test with a toothpick or a knife. If knife comes out with no egg mixture, the quiche is done (You may see some cheese on the knife, but that's okay).
- Allow quiche to cool for 10-15 minutes before slicing.
- Enjoy!
