Serving up CSA: Almost Fat-Free Summer Squash Quiche-za

Think crostini, then think quiche. This recipe uses a thin layer of pastry and a thin layer of egg to make scrumptious, pizza-like pieces of summer-squash quiche.  I know, it sounds a little crazy, but don’t kid yourself–this is good.  We devoured it in a matter of minutes.

And seriously, who could even miss egg yolks when these little yellow squash brighten up the dish so well?  And who needs them (at least in a dish like this)?  Most of the egg’s protein is in the white anyway.

I should mention: I dislike squash (with the exception of butternut, of course).  The flavor is great, but the consistency does nothing for me.  So, be warned: this squash recipe is not cooked up by a squash lover. If you’re like me, this is a great way to enjoy–and I did–some zephyr summer squash.

• 6 egg whites
• 1/2 cup milk (reduced to 1/4 cup by simmering)
• dash sage
• salt & pepper to taste (I like it with a lot of salt and pepper)
• 1/4 lb zephyr summer squash

Pastry

• 1 cup flour
• 1 tsp salt
• 1 tsp pepper
• 1/3 cup yogurt
• 2 tbsp parmesan cheese
• 1-3 tbsp cold water

1. Prepare crust.  In a food processor, combine flour, salt, pepper and cheese. Next, add yogurt and water.  Process until mixture resembles rough breadcrumbs.
2. Pour mixture onto table and shape into a flattened disc and cover with plastic wrap.  Refrigerate until needed (about 1 hour).
3. Simmer milk in a saucepan until reduced to 1/4 cup.
4. Using a grater, grate squash into slices about the thickness of spaghetti. (See photo above).
5. Preheat oven to 350. Combine egg whites (beaten) with milk, grated squash, sage, salt, and pepper. Set aside.
6. Roll out crust to fit your tart pan and gently line pan with pastry (do not press or stretch dough as it will shrink).
7. Pour egg white mixture in crust and bake until filling has set (30-40 minutes).  I like to finish it off in the broiler for a crispy top layer. :)  Serve and enjoy!