Four Nights A Week

This easy-to-assemble crustless quiche comes from NYTimes Cooking contributor and author Hetty Lui McKinnon, and I adapted it to fit what was in a recent CSA share – summer squash..

For me, my pie crust skill is not what it should be, so any opportunity to ditch the crust is an opportunity I’m onboard with trying.

This recipe, gifted here through my subscription to the New York Times, is a definite keeper for weeknights or weekends. Ingredient list below:

Crustless Zucchini and Feta Quiche

Hetty Lui Mckinnon in the New York Times

Ingredients:

• Zucchini (or do as I did, sub in summer squash)
• Olive oil, salt & pepper
• Whole milk (I used 1%)
• Large eggs
• All-purpose flour
• Feta cheese
• Cheddar cheese
• Scallions