Serving up CSA: Almost Fat-Free Summer Squash Quiche-za
Think crostini, then think quiche. This recipe uses a thin layer of pastry and a thin layer of egg to make scrumptious, pizza-like pieces of summer-squash quiche. I know, it sounds a little crazy, but don’t kid yourself–this is good. We devoured it in a matter of minutes.
And seriously, who could even miss egg yolks when these little yellow squash brighten up the dish so well? And who needs them (at least in a dish like this)? Most of the egg’s protein is in the white anyway.
I should mention: I dislike squash (with the exception of butternut, of course). The flavor is great, but the consistency does nothing for me. So, be warned: this squash recipe is not cooked up by a squash lover. If you’re like me, this is a great way to enjoy–and I did–some zephyr summer squash.
- 6 egg whites
- 1/2 cup milk (reduced to 1/4 cup by simmering)
- dash sage
- salt & pepper to taste (I like it with a lot of salt and pepper)
- 1/4 lb zephyr summer squash
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup yogurt
- 2 tbsp parmesan cheese
- 1-3 tbsp cold water
- Prepare crust. In a food processor, combine flour, salt, pepper and cheese. Next, add yogurt and water. Process until mixture resembles rough breadcrumbs.
- Pour mixture onto table and shape into a flattened disc and cover with plastic wrap. Refrigerate until needed (about 1 hour).
- Simmer milk in a saucepan until reduced to 1/4 cup.
- Using a grater, grate squash into slices about the thickness of spaghetti. (See photo above).
- Preheat oven to 350. Combine egg whites (beaten) with milk, grated squash, sage, salt, and pepper. Set aside.
- Roll out crust to fit your tart pan and gently line pan with pastry (do not press or stretch dough as it will shrink).
- Pour egg white mixture in crust and bake until filling has set (30-40 minutes). I like to finish it off in the broiler for a crispy top layer. :) Serve and enjoy!