Summer Squash & Cheddar Cheese Quiche with Garden Herbs

Ingredients: 

1 9” frozen pie shell in foil pan
4 large eggs
1/2 cup milk
1/4 cup chopped fresh garden herbs of your choice (I like a blend of basil, oregano & thyme)
Salt & pepper
2 cups chopped summer squash
1 cup grated cheddar cheese

Directions:

Preheat oven to 400 degrees F. Allow pie shell to thaw for 10-15 minutes. Prick the shell at the bottom with a fork a few times, line it with foil and bake for 10 minutes.

While crust is baking, whisk together eggs, milk, herbs, salt & pepper. Set aside.

Remove pie crust from oven and reduce heat to 350 degrees F. Place warm pie crust (still in foil pan) on top of a baking sheet. The baking sheet will prevent spills inside the oven. Remove foil that you placed on the inside of the shell. Fill bottom of the crust with squash. Next pour egg mixture over the squash and sprinkle cheese on top.

Place quiche (on the baking sheet) in oven and bake for 35-40 minutes until egg mixture has set and quiche is browned on top. 

Allow to cool for a few minutes before serving. Enjoy!