Indian Summer Squash Quiche

1. Swiss cheese is recommended.
2. Sautei onion in butter until tender.
3. Simmeri or steam squash in a small amount of water until just tender.
4. Drain on paper towels, removing as much moisture as possible.
5. Preheat oven to 375. Put onions in pastry shell, arrange squash on top. Cover with cheese.
6. In separate bowl, beat egg yolks, whole eggs, water, buttermilk powder, oregano and salt.
7. Pour into crust.
8. Bakei 35 minutes, until custard is set. If crust becomes too brown, cover top with foil strips.
9. Cut into thin wedges to make 12-16 appetizer pieces, or cut into 6-8 wedges for side dish or entree servings.
10. Notes: Other herbs may be substituted.
11. If using fresh herbs, increase quantity to 3/4 teaspoon.
12. Other vegetables may be substituted also; lightly cooked carrots, asparagus, cauliflower, or broccoli would work well.