I created this dish out of need to use the abundance of summer squash showing up in my CSA last summer. I used a mix of crookneck and pattypan squash, but any summer squash will do. Sort of a cross between a crustless quiche and a casserole, its a great dish that can be eaten at any meal and even stood up well to freezing. —SugarnStuff
green pepper, chopped
purple onion, chopped
grated summer squash
dozen large eggs
black salt cured olives
roasted red pepper, chopped fine
1 1/2 cups
crumbled feta cheese
In This Recipe
Preheat oven to 350 degrees and butter a rectangular casserole dish.
Over medium heat, cook onion, green pepper and olive oil until softened. Salt to taste, then turn off heat. Shred squash in food processor and add to onion mixture.
In separate bowl, stir eggs and chickpea flour together, then use stick blender to blend mixture until no lumps remain. Stir in milk, harissa, olives, roasted red pepper and crumbled feta. Pour mixture into squash mixture and stir to fully combine. Pour into prepared casserole dish.
Bake for about 45 minutes or until centre is set and top is golden. Cut into 9 squares.