- 2 tbsp Olive Oil
- One Yellow Summer Squash quartered vertically and diced into ½” chunks
- One Zucchini quartered vertically and diced into ½” chunks
- One Red Bell Pepper seeded and diced
- 10 Eggs
- 2 tbsp Heavy Cream
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- 2 tbsp Fresh Chives minced
- 1 tbsp Fresh Dill minced
- 2 oz Goat Cheese
Preheat oven to 375° Have ready a baking sheet lined with paper towels and a greased pie dish.
Add olive oil to large sauté pan over medium-high heat. Add vegetables, ½ tsp salt and ½ tsp black pepper. Sauté for 5 minutes, just until the squash has barely started to soften.
Remove from heat and transfer to baking sheet. Place additional paper towels atop the vegetables to absorb any excess moisture.* Meanwhile, vigorously whisk together eggs and cream. Season with salt and pepper. Stir in herbs. Place veggies evenly along the bottom of the pie dish and pour the custard atop. Using a fork, grate the goat cheese over the dish.
Bake for 30 minutes uncovered. Cover dish with nonstick aluminum foil (to prevent over-browning) and bake for an additional 5 minutes. Allow to cool. Serve warm or at room temperature.
Makes 6-8 Servings
*Do not skip this step. There is a great deal of moisture in squash and if it is not properly absorbed, the water content will change the outcome of the dish entirely.
Would pair well with:
Dry White Wine, such as Sauvignon Blanc or Pinot Grigio