 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
|
A co-worker made this for a luncheon. She made it in a square pan, cut the quiche into roughly 2-3 inch squares and served as a sandwich on small whole wheat rolls. I'm not sure what size pan she cooked it in - either an 8 x 8 or and 8 x 11; they were a good inch/inch and a half thick. It was delicious! Haven't made this recipe myself yet - wanted to hurry and get it here for safe keeping! Ingredients:
2 large yellow squash, grated |
1 bunch fresh parsley, chopped |
1 teaspoon dried mint |
1 cup flour |
7 eggs, beaten |
1 teaspoon baking powder |
salt, to taste |
cracked pepper, to taste |
Directions:
1. Grate the squash and sprinkle with salt.
2. Let sweat for an hour (this means getting all the water out of them).
3. After an hour, squeeze out the water and transfer squash to another bowl.
4. Mix all ingredients together.
5. Grease pan with canola oil, pour in quiche mix and bake in a preheated 350 degree oven for 30 minutes.
6. Switch to broil the last 5 minutes, watch closely so the top doesn't burn.
|
|