Kansas Quiche

Nancy O’Connor, The Rolling Prairie Cookbook


  • 1 pound chopped chard, yellow summer squash, zucchini, or a combination

  •  1/2 onion, chopped

  • 4 whole eggs

  • 1/2 cup skim or lowfat milk

  •  1-1/2 cups grated Swiss cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon dried oregano


Steam chard, squash (or a combination) with onions until tender. Set aside to cool slightly. Preheat oven to 375˚F. Beat eggs thoroughly. Add milk, grated cheese, salt, pepper, and herbs. Blend in steamed vegetables and mix together well. Pour into medium-sized oiled casserole dish and bake, covered, until set—approximately 30 to 40 minutes. Serves 4.