Vegetables
Squash Quiche Canoes Serves 6 6 slices bacon 6 zucchini squash 6 yellow squash 3 eggs, slightly beaten ½ cup heavy cream ¾ pound (3 cups) Swiss Cheese, finely grated ½ teaspoon salt ½ teaspoon nutmeg 1 8 ⁄ teaspoon ground pepper ¼ cup dry bread crumbs
Cook bacon until crisp in medium skillet. Drain on paper towels; crumble. Reserve 1 tablespoon bacon fat. Hollow out squash into a canoe shape. Set aside. Discarding seeds and pith, chop removed squash portion and sauté in bacon fat for 5 minutes. Preheat oven to 350 degrees. Blend beaten eggs with heavy cream. Add cheese, salt, nutmeg, pepper, crumbled bacon, and sautéed chopped squash. Sprinkle 1 teaspoon dry bread crumbs into each hollowed out squash. Spoon quiche mixture into each, filling to edges. Place in a shallow baking pan in oven. Pour ½ inch hot water in bottom of pan. Bake for 20 minutes or until set. Garnish with watercress and sliced squash if desired. Adapted from Maude Vaughn’s collection of recipes Edith Shepherd
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