Egg pie, frittata, crustless quiche…a rose by any other name…
Of course, all other greens will work, or a combination of greens, just the cooking time of the greens before assembling the pie may be different. Zucchini is also fine, though I in this recipe I like the two yellows of the squash and eggs.
I read that the manner in which one beats eggs for a baked egg dish can affect the appearance of the eggs. If one uses a whisk, the top of the egg dish will be brown, a crust having formed, while beating eggs with a fork maintains the yellow color. I think it has to do with the amount of air that the whisk adds to the eggs. The oxygen must, in the heated environment cause the browning. I have tried this and found that there is indeed less browning in an fork-beaten egg dish.
2 T butter or vegetable oil, or a combination, plus extra for greasing baking dish
2 – 3 c diced yellow squash or zucchini
2 cloves garlic, minced
4 c finely chopped spinach or other greens, stemmed if necessary
1 t dried herb or 1 T fresh, chopped herb–your call
1/4 t red pepper flakes or pinch cayenne powder
salt and ground black pepper, to taste
1 c grated cheese–Cheddar, Jack…
2/3 c crumbled blue or feta cheese
1/4 c pitted, chopped olives
2 T lemon juice
1. Preheat oven to 350°F. Lightly grease a 9-inch pie plate or an 8-inch x 8-inch square baking dish.
2. Heat oil in a skillet over medium heat. Add squash and garlic and sauté for a few minutes, stirring occasionally. Add spinach and stir to combine with squash and coat with the oil. Toss in the dried or fresh herb, red pepper flakes, salt, and black pepper. Cook until squash and greens are tender and any liquid extruded by the greens has evaporated. If there’s a lot of liquid and the skillet contents are seeming to turn mushy, just remove from heat and drain briefly in a colander.
3. Transfer skillet contents to prepared baking dish. Crack eggs into a bowl. Beat lightly. Stir in cheeses, olives and lemon juice. Pour evenly over vegetables in baking dish. You can stir everything together or leave as is. Bake in oven for about 30 minutes, until the eggs are set. Allow to cool for about 5 minutes before serving.