Every day I walk through our garden to check on the plants and see if anything is ready for harvesting.  We always have an abundance of yellow squash (much to my dismay), so I’m constantly on the lookout for new and interesting ways to prepare it. I generally try to avoid using the oven in the summer, but I conceded in favor of some variety. This quiche (another recipe that I adapted from the allrecipes.com website) has a creamier consistency than most, due to the addition of ricotta cheese.

Ingredients
1 9-inch unbaked pie crust (in the refrigerated section of grocery store, or home-made)
2 tablespoons butter
1/4 cup chopped red onion
1 zucchini thinly sliced
1 yellow squash thinly sliced
1 garlic clove, minced
1 cup shredded mozzarella cheese
1 cup ricotta cheese
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3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
Paprika

Place the unbaked pie crust in a large pie pan. This recipe makes a lot of filling, so use the largest pie pan that you have. Prick bottom of pastry with a fork, and bake at 425 degrees for 7 minutes. Remove the pie crust from the oven and reduce oven heat to 350 degrees.

In a skillet, add the butter and onions and sauté for about 2 minutes.  Then add the zucchini, yellow squash, and garlic and sauté until tender. Transfer the veggie mixture to a bowl lined with a paper towel to drain. Place half the veggie mixture in the pre-baked crust, and then sprinkle the mozzarella cheese on top.

In a bowl, combine ricotta cheese, half-and-half, eggs, salt, basil, and pepper. Pour into crust (there may be some extra filling, depending on the size of your pie pan). Arrange remaining veggie slices over top. Sprinkle with paprika. Bake for 45-55 minutes or until a knife inserted in the center comes out clean. Note: you will need to increase the baking time if you used a deep-dish pie pan. This is a great recipe to double: cook both quiches and put one in the freezer (after it cools) for an easy weeknight dinner.