Recipe: Squash and Mozzarella Quiche

SQUASH AND MOZZARELLA QUICHE

1 (9 inch) prebaked pie crust
1 tablespoon butter
12 ounces yellow crookneck squash, cut into 1/4-inch-thick rounds
2 tablespoons fresh thyme
6 large eggs
1 cup half-and-half
3/4 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
1 cup coarsely grated mozzarella cheese

Make and bake pie crust and set aside.

Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Saute until squash is just tender and translucent, about 5 minutes. Cool to room temperature.

Whisk eggs, half-and-half, salt, pepper and hot sauce in a bowl.

Arrange squash over bottom of piecrust. Sprinkle with mozzarella. Pour egg mixture into crust, filling completely (some may be left over).

Bake in preheated 375 degree F oven until filling is golden and set in the center, about 35 minutes. Transfer to cooling rack. Let sit 15 minutes.

Makes 4 servings
From: prizewinner from a contest sponsored by the Baltimore City Department of Recreation and Parks.
Source: Baltimore Sun, August 28, 2008