Recipe by Martha Rose Schulman from NYTimes.com
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Salt to taste
- 2 to 3 garlic cloves (to taste), minced
- 1 1/2 pounds summer squash, diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- Freshly ground pepper to taste
- 3 large eggs
- 1 cup cooked quinoa
- 1/2 cup grated Gruyère cheese (2 ounces)
Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it’s set and the top is lightly browned. Serve hot, warm or room temperature.
Yield: Serves four to six.