Sunday, July 25, 2010

Vegetable tart

We made a veggie tart (aka crustless quiche) to take over to Uncle J and Aunt T's last weekend. I wanted to bring something that could be eaten at room temperature and was inspired by the yellow squash and zucchini from the garden. As usual, we didn't use a recipe, but here's my best recollection as to what was included.

4 medium yellow squash or zucchini
1/2 onion, finely chopped
olive oil
5 eggs
3.5-4 oz shredded cheese (about 1/2 package of pre-shredded cheese, we used cheddar-jack because that's what we had on hand)
powdered garlic
1/2 cup bread crumbs
optional: asparagus

Topping: mix together 1/4 cup bread crumbs and 1/4 cup finely shredded cheese

1. Grease a 9x13 pan.
2. Partially cook the asparagus for the top (we used the microwave).
3. Thinly slice the squash (we used a mandolin) and the asparagus.
4. Saute the onion and squash in the olive oil until the squash is partly cooked. If there is a lot of liquid in the pan, cook a little longer to cook off the liquid. Add the sliced asparagus and cook for another minute.
5. Add the eggs. You could scramble them first, but I just scrambled them in the pan w/the squash.
6. Add the cheese, bread crumbs, and spices, then pour the mixture into the greased 9x13 pan.
7. Top w/the asparagus, then top w/the cheese and bread crumbs.
8. Bake at 325 for about 30 minutes or until egg is set. You could broil this for a minute or so if the top needs more color.

Can be served warm, cold, or at room temperature.

My mom used to make this all the time, but included sausage. I bet it would be good with bacon and/or Italian spices.

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