Decadent Crustless Yellow Squash and Mozzarella Quiche

After making the spinach quiche, I still wanted more. In addition, we had a surplus of yellow squash from the garden that needed to be used. I had never made a yellow squash quiche before, and I was a little skeptical as to how it would turn out, but the results were wonderful. The flavors of the Mozzarella and thyme complemented the yellow squash perfectly. I served it with a grapefruit and avocado salad - post to follow.

Decadent Crustless Yellow Squash and Mozzarella Quiche
Adapted from Lillian Chou in Gourmet, March 2008

Makes 4 servings

Ingredients

1 ½ tablespoons fine dry plain bread crumbs
12 ounces yellow squash
2 teaspoons chopped fresh thyme
1 tablespoon unsalted butter
1 ½ cups shredded Mozzarella cheese
5 large eggs
1 cup heavy cream
1 cup whole milk
½ teaspoon pepper

Preparation

Preheat oven to 425°F with rack in middle. Butter a 10-inch quiche dish or 10-inch glass pie plate, then sprinkle all over with bread crumbs.

Slice yellow squash in half and then into ¼ inch thick slices. Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.

Whisk together eggs, cream, milk, and pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.