Low Calorie Squash Quiche

No crust, no cream, no guilt. This squash quiche skips the traditional pastry shell and heavy cream entirely, letting yellow summer squash and eggs do the work. The result is lighter than a classic quiche but still has that custardy, cheesy satisfaction.

Powdered skim milk replaces the heavy cream or whole milk that most quiche recipes call for. It gives the egg mixture body and a slight milky richness without the fat. Dry mustard adds a subtle sharpness that wakes up the cheese and egg flavors.

Cooking the squash and onion first and draining off the water is the step that makes or breaks this recipe. Summer squash is full of moisture, and skipping the drain means a watery, soupy quiche that never sets properly.

Half the cheese goes into the batter and the other half gets sprinkled on top for the last 5 minutes of baking, giving you a bubbly, golden cheese crust on top.

Kitchen Tips

• Drain the cooked squash thoroughly. Press it gently in a colander or squeeze in a clean towel to remove as much water as possible.
• Beat the eggs well before adding the other ingredients. A smooth, well-beaten egg base ensures an even custard texture throughout.
• Don’t overbake. The quiche should still have a slight jiggle in the center when you pull it. It sets further as it cools.
• Let it rest for 5-10 minutes before slicing for cleaner cuts.

Variations

• Use zucchini instead of yellow squash, or a mix of both for color contrast.
• Add diced bell peppers or sliced mushrooms to the squash and onion mixture for more vegetables.
• Swap the cheese for Swiss or Gruyere for a nuttier, more traditional quiche flavor.