Crustless Summer Squash Quiche

Step 1

Place zucchini and squash in a shallow bowl, sprinkle with salt, and toss to coat. Let sit for 30 minutes (salt will pull water from vegetables so that quiche will not be watery).

Step 2

Preheat oven to 375F

Step 3

Add eggs, milk, and a pinch of salt and pepper to your Whiskware Egg Mixer and whisk together.

Step 4

Thinly slice and blot vegetables with paper towels to absorb all moisture.

Step 5

Arrange half the zucchini and squash slices in a quiche baking dish and sprinkle with half the cheese.

Step 6

Layer the remaining zucchini and squash and sprinkle with the remaining cheese.

Step 7

Pour egg mixture over the top, then shake the dish a few times so that eggs flow into all the nooks and crannies.

Step 8

Bake quiche for 50-60 minutes, until eggs are set and top is golden brown.