Quick squash quiche

A quiche is perfect for any meal.

Part egg dish, part pie, it’s a whole lot of deliciousness combined into one simple entree. It’s easy to make and just as easy to experiment with by adding or subtracting different ingredients. It’s great for reheating as a fast breakfast in the morning or featured as a main course for dinner—and with a short list of cheap ingredients, it’s your best option for making your friends a faux-fancy French meal.

Ingredients
3 eggs, well beaten
1/3 cup heavy cream
2 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 yellow onion
1/2 cup butter
1/4 cup parsley
1 tsp. garlic powder
1 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper
1 cup shredded sharp cheddar cheese
6 slices bacon, chopped
2 pie crusts

Preheat oven to 350 degrees. In a large saucepan, sauté onions, zucchini, yellow squash and butter, stirring sporadically for eight minutes. In a separate small pan, prepare bacon over medium heat, flipping frequently for four to five minutes or until crisp, then chop and add to saucepan. Remove the large saucepan from heat and add parsley, basil, garlic powder, salt and pepper, mixing until they are well incorporated.

In a bowl combine eggs, heavy cream and cheese. Add zucchini filling into crusts and pour egg and cheese mixture over to fill each crust. Bake in center rack for 18–20 minutes or until knife can come out clean. Remove from oven and let sit for 10 minutes before you chow down.

Once your quiche is done, it’s easy to freeze and reheat at any time. Be sure not to thaw the quiche before reheating. Move it directly from your freezer into the oven and bake at 350 degrees for 20–25 minutes. For a flavorful twist, try using bell peppers or chopped spinach in place of squash.