With zucchini left over from my Healthy Baked Tuscan Chicken and Vegetables along with two yellow summer squash in the refrigerator, and not wanting to go to the grocery store, I thought about making something simple with what I had on hand. I was feeling a lovely vegetarian quiche coming on. With the addition of a sweet Vidalia onion and some garlic, the veggies were all lined up and ready to go. I’ve been trying to lighten things up a bit this summer, so I decided to ditch the usual crust, but you can certainly use one if you wish. Trust me, though, you won’t miss the crust. And think of all those calories you are saving for something else!
Fun Fact: Both squash and zucchini are classified as fruits.
I used a mandoline slicer to get the squash, zucchini and onion really thin. By doing this, I preempted the need to saute the vegetables a few minutes before placing them in the pie dish, thus saving time and the need for extra oil. I did decide to saute the onions and caramelize them a bit, but I only used a tablespoon of extra virgin olive oil. You could use cooking spray in the pan here, if you like, to cut out the oil. Once the onions were nice and tender, I added some garlic. You just can’t have onions without garlic, in my opinion. Half a cup of chardonnay and half a teaspoon of Old St Augustine Datil Jerk Jamaican Seasoning rounded out the onion layer.
Old St Augustine Datil Jerk is my 1st Place Scovie Award Winning Jamaican Jerk Seasoning blend. It adds a lot of flavor and just a touch of heat from the datil peppers. The inspiration for Datil Jerk came after taking cooking classes in Jamaica during a wonderful vacation. The combination of Jamaican allspice, cinnamon and nutmeg, along with onion, thyme and smoked paprika is dynamite with vegetables as well as meats. It gives the quiche a boost in the flavor department, that you just don’t get with plain old salt and pepper.
Most quiches contain a lot of eggs, and thus a lot of cholesterol. I cut the number of eggs in half, and mixed them with milk and Datil Jerk to form the custard filling. Throw in a cup of cheese, and you have a protein packed vegetable dish that stands on it’s own for lunch or dinner with a green salad, or is perfect as a side dish for chicken or pork.
Have you ever wondered what the difference is between squash and zucchini?
Besides the obvious color difference, both are considered summer squash. Yellow squash have a larger bulb end with a tapered top, and can be straight or crookneck. Zucchini, on the other hand, are usually pretty straight, similar to a cucumber in shape and size. There are a few differences in the nutritional values of zucchini and yellow squash, but they are negligible. Both are low in saturated fat and cholesterol. They are a good source of protein, fiber, calcium, vitamin C and vitamin A. One cup of sliced, raw squash or zucchini has only about 19 calories, and 32 percent of your daily allowance of vitamin C, which is a powerful antioxidant and anti-inflammatory. Boasting 10% of your daily requirement for dietary fiber, which can lower your cholesterol levels, and aid in digestion and elimination, these amazing veggies also help to keep your blood pressure under control and prevent colon cancer.