Melt 1/3 cup of the butter; set aside remainder. In a large bowl, beat together eggs, garlic, salt, thyme, basil, pepper, and the melted butter.
Peel squash, cut it up, and remove and discard seeds. Shred squash to make about 1 quart. Peel and shred potatoes. Stir shredded squash, potato, onion, and bread crumbs into eggs. Spread squash mixture into a buttered 10-inch quiche or pie pan.
Bake, uncovered, in a 350 degrees oven until lightly browned, about 1 hour. Dot top with remaining butter. Makes 6 to 8 servings.
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|Date:||Jan 1, 1984|
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