Crustless Quiche with Summer Squash, low-carb

Last night on our way home, the neighbor two houses over (that's a mile around the corner for you city folk) ran out to flag us down. I thought he was going to tell us the cows were out or that I'd just hit his dog, there was so much urgency.  No, he wanted to give me an ice chest full of summer squash that he had just that minute picked from his garden. The squash had exploded.  It was very pretty, pale yellow fading into green.

 It reminds me of an Easter Egg, only prettier.  God is an incredible artisan.  He's also quite awesome with flavors.=)


Thursday morning the HG had one of her milk donors who has become a good friend over to our house with her three children so they could all go swimming.The Equuschick and her two little ones came over, too.  Shasta even looked in briefly. It was a fun morning. The friend/milk donor/Angel to the Striderling is doing the paleo diet and I am eating low carb, so this is what we had for lunch:


A casserole largely based on this recipe.
A salad composed only of tomatoes from the garden
seaweed


Garlic stuffed olives
Cocktail rye bread with butter for those who wanted it

Raw milk



We grated 16 cups of summer squash and didn't even use half. We froze about four cups of the squash and made enough of the casserole to feed a dozen people (a couple of whom were small and ate only little bits)- we still have a casserole leftover for another meal.  But here's the smaller version:

4 Tbsp coconut oil
1/2 a yellow onion, diced
12 eggs, beaten
about four cups of grated summer squash (yellow or green) grated in the food processor
1/2 cup of garlic chives from my mother's garden
3 or 4 cups of leftover cooked sesame chicken (because that's what we had)
Paprika
Salt and pepper to taste


Grease the pan
saute the onion in oil.
Beat the eggs.
Combine all the ingredients and bake at 350 until set in the center and golden at edges (about 45 minutes)

I thought I would regret the lack of cheese, but actually, it was very rich and filling without the cheese.

Also, when it's done, take it out of the oven.  Don't turn off the oven and leave it in because the kitchen is full of people and you think you'll remember to get it out of the oven when the dozen people are in your dining room instead of the kitchen or it might get a little over brown around the edges. 

reposted at The Common Kitchen