Summer Squash Quiche with Cheddar Cheese

Ingredients

1 9” spelt or other whole grain pie crust 1 1/2 lb zucchini or other summer squash, medium diced

1/2 cup onions or leeks, medium diced 2 Tbsp olive oil

2 eggs

2/3 cup hemp milk (or milk of your choice)

1/3 cup cheddar cheese, grated

1/2 tsp dried thyme

3/4 tsp sea salt

1/2 tsp black pepper

2 tsp fresh parsley, finely chopped

Directions

1. Preheat oven to 375ºF and oil or parchment line a cookie tray.

2. Toss the squash with olive oil and roast for 20–30 minutes until soft.

3. Sauté onions in oil in a large skillet until very tender. Add the thyme for the last minute or so of cooking.

4. Mix the squash, onions and chopped parsley together, and place in bottom of quiche shell. Sprinkle cheese over top.

5. Whisk together eggs, milk, salt and pepper, and pour over the vegetables and cheese in the quiche shell.

6. Bake for 45-55 minutes until the quiche is set. A knife in the center should come out without liquid.

Servings: 6

Yield: 9’’ pie