Tuesday, November 15, 2011

Quiche of a Different Kind

I have recently posted about my family's aversion to squash. Unfortunately, I have a lot of squash to use.

On a recent walk with Karen, she told the story of a friend who had her hardwood floors sanded and the company refused to take the sawdust away. Completely ridiculous! Her solution, since she couldn't just dump all the sawdust in her garbage was to add a cup or two to each bag of garbage that made it to the dumpster. Karen's solution to my squash dilemma was to use the squash 1/2-1 cup at a time by hiding it in recipes. Brilliant!

In addition to having a lot of squash to use, also have greens in the freezer to use up and way too many hot peppers. I set to work on a Quiche for dinner. I will admit that as I put this together, I was expecting a complete failure, but it was honestly delicious!

4 strips thick cut bacon
1/2 jalapeno pepper or 1 medium heat pepper
1 cup chopped and cooked mixture of cabbage and red cabbage
1/2 cup pureed squash
8 eggs
1/2-1 cup milk
shredded cheddar cheese
Ready made pie crust.

I sauteed the bacon and added the finely minced peppers toward the end of cooking. After lining the pie pan with the crust, I added the cooked bacon and pepper and the cabbage mixture. I beat the eggs with the milk and then whisked in the pureed squash, seasoning with salt and pepper.  I sprinkled the top with shredded cheddar cheese.

Meghan's first comment was, "you better not have ruined the quiche by adding squash". Even she thought the quiche was very flavorful and she couldn't "detect" the squash except by the color of the egg mixture. I was also a bit concerned about using cabbage(especially red) in place of spinach, but it worked...I wouldn't use more than a cup, but if you have stuff to use up, hide it in quiche!

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