Make the most of that garden fresh summer squash by pairing it with delicious Farmers Hen House eggs, cheddar cheese, and fresh basil to make one memorable quiche! Granted, we’re fans of all of our recipes, but this one just might take the cake and the quiche!
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6 Farmers Hen House eggs
2/3 cup of milk
1 cup shredded sharp cheddar cheese
1 yellow squash sliced thin
4-5 basil leaves for garnish
1 store bought (or homemade) pie crust
Salt and pepper
Preheat oven to 375 degrees.
Follow instructions for pre-baking pie crust.
Whisk together 6 eggs, milk, and a generous pinch of salt and pepper.
Lay shredded cheese in the bottom of the pie crust.
Carefully pour in egg and milk mixture.
Arrange sliced squash on top of egg mixture.
Bake for 35-40 minutes or until eggs are set and crust is browned. Note: If crust begins to brown too much before eggs are set, cover crust with foil.