Katie's recipe "that's to die for"

Kiki’s Garden & Goat Cheese Quiche:
Ingredients:
2 medium sized zucchini and squash (one of each; 2 of one kind, etc)
Salt (tablespoon and then to taste)
Canola Oil (or Extra-Virgin olive oil – I used Canola)
Panko bread crumbs (prob about ½ cups worth)
1 onion from CSA, chopped
1 garlic clove from CSA, minced
1 bunch of swiss chard from CSA, de-stemmed/veined and rinsed
2 tablespoons parsley (fresh)
1 tablespoon dill (fresh or dried)
1 tablespoon oregano or marjoram (fresh or dried)
2 cups 2% milk
2 eggs from Steve & Vicky
2 yolks from eggs from Steve & Vicky (that is a total of 4 eggs but only yolks from 2)
Freshly ground black pepper
6 ounces of goat cheese (crumbled)
½ cup grated gruyere cheese plus extra for topping

Preheat oven to 350 degrees. Shred squash/zucchini on the large holes of a box grater into a bowl, then transfer to colander and mix with a tablespoon (heaping) of salt – this will help draw out the moisture. Allow mixture to drain for 15 minutes or while prepping other ingredients (I placed a bowl on the grated squash/zucchs to also help with the draining of the moisture).

Meanwhile spray and 8x8 or 9x9 casserole dish with canola oil (or whatever spray oil you have handy) then spread a layer of panko bread crumbs on the bottom (just to coat…not too thick). Then place about 4 thinly sliced pats of butter around the bottom of the dish.

In a deep-skillet heat canola oil (about 2 tablespoons) on medium-high heat then add onions, sauté for about 3 minutes or until they begin to become translucent, then add garlic, salt, and pepper and continue to cook over medium-high heat for about 5-7 minutes, add squash/zucchini mixture and sauté for 2 minutes then add swiss chard and cook until wilted (about 3-4 minutes). Finally add parsley, dill, and oregano and stir. Promptly remove from heat and transfer to a bowl to cool slightly.

While cooking mix together milk, eggs, and yolk in bowl and season with salt and pepper (it sounds like a lot of salt and pepper but it will bring out the flavors…promise, just be modest with your salt).

To assemble – spread squash/zucchini/swiss chard mixture on top of the bread crumbs in the casserole dish and top with crumbled goat cheese and grated gruyere cheese. Pour egg mixture over veggies and cheese then top with another layer of panko bread crumbs, grated gruyere cheese, and sprinkle with nutmeg.

Cook in over for approximately 50 mins. Once cooked through, remove and place on cooling rack.

Enjoy!