Again with the summer squash. I never knew it was possible to eat so much zucchini, and still enjoy it. Thanks to one impulse purchase at the greenmarket plus three generous weeks with the Park Slope CSA, I can’t seem to eat the stuff fast enough. Quiches and stews or sautes seem to be my go to for using veggies fast. A combination of veggies and greens cooked down for maximum taste and nutrition. But with so much squash, I decided it was time to take on a single flavor CSA dish.

Generally my approach to quiches is to saute the veggies first, let them cool while I whip the eggs separately. Then combine everything together, dump into the pie shell then bake everything. After reading a few recipes, I discovered a new technique of fixing the quiche filling then pouring over the egg mixture. It also allowed for a more even distribution of veggies within the tart, allowing a beautiful layered effect.

Layered Summer Squash Quiche

• 2 medium summer squash, sliced thinly
• 1 c shredded edam cheese
• 6 eggs
• 1/4 c milk
• 1 whole wheat pie crust
• Salt and pepper

Preheat over 350 degrees. spread squash rounds in a single layer on bottom of pie crust. Top with 1/3 cup cheese. repeat twice to make 3 layers.

Whisk eggs and milk together with a pinch of salt and fresh ground pepper until mixture is pale yellow. Pour egg mixture over squash filled pie shell. Bake 50-55 minutes until crust is slightly browned and quiche is set.