.entrydate { display: none; }


Say hello to Jordan through the form or email her at jordieasmith@gmail.com


Portland, OR

Jordan A. Smith is a freelance designer in Portland, OR.


A collection of projects and extracurricular activities I partake in.

summer squash and mozzarella quiche with fresh thyme

Jordan Smith

Working titles: "I got up for this quiche." and "Quiche me, I'm dreaming."

My sincerest apologies for the delay in a new post. Since I last left you, I picked up all my belongings from that cluttered, butter-yellow apartment in Uptown and relocated to a cozy one bedroom in Bryn Mawr. Bryn Mawr is well known for their garage sales and garden parties. I feel very much at home here.

Arlie also had his second back surgery in June, complicating my nomadic state. I was able to calm his cries of pain and boredom so I could pack-clean-unpack-clean by setting my iPad in front of his crate and playing the entire series of 30 Rock on Netflix. Twice.

June and July were also plagued by an array of very serious visits to hospitals, clinics and emergency rooms for people I love as well. My grandmother began her fight against Non-Hodgkin's lymphoma with chemotherapy. My best friend fainted from dehydration at a restaurant while we shared dinner with friends. My uncle suffered a heart attack and underwent triple bypass surgery. And my brother suffered a mild concussion and facial fractures after being attacked by a man last week.

No more of that, okay?

So it's been about two months since I've had the pleasure of preheating an oven. Aside from this cheesecake, I don't usually spend two hours baking a singular item. I wanted to christen my new home with something very special. My friend Nick coming over to do some maintenance on my MASI (I had been riding an unintentional fixie for about a month) yesterday morning gave me an excuse to try my hand at making a quiche.

Melissa, Jared, Elyssa, Ellen and I are splitting a full share of a CSA from Burning River Farm this summer. We are all pretty overwhelmed with squash, cabbage and a variety of tubers that call for meal planning solutions we're not usually accustomed to. Otherwise you suffer the Catholic guilt as you throw away a handful of rotting bok choy, only to find a fresh bundle in the next week's box. I have more than enough summer squash and thyme in my refrigerator, so when I found a recipe for Yellow Squash and Mozzarella Quiche with Fresh Thyme it felt kismet.

I'll be honest, I took some liberties with this recipe. I didn't make a homemade crust. The recipe minus that step was still over two hours of active preparation and baking. The premade crust stuck heavily to the pan and I don't really remember tasting much of it while enjoying the quiche. I may have needed to adjust the amount of time it needed to set. The filling, though, was super easy to make, satisfying and photogenic.

My record player, now located near my new kitchen, and I have rekindled our love for each other. It provided a wonderful soundtrack to my baking that has been missing since I lived in St. Louis Park. In One Wind, Fort Wilson Riot, Phantom Tails, Japandroids and the Billy Vaughn Orchestra (a great Goodwill find) were all danced to while I whisked eggs, grated cheese and fluted crust. Music, dancing and food just belong together.

I always recommend reading the comments on a recipe site. Epicurious lovers warned that the baking time was closer to an hour than 35 minutes and I prepared as such. As I placed the quiche in the oven, I foiled the edges to protect the exposed premade crust from burning.

The final results were beautiful. It was better than any quiche I had before. The squash was sweet, the thyme subtle and the fluffiness of the egg all made up for the lackluster crust. I can't wait to try this recipe again and figuratively get my hands dirty making a crust from scratch.

Summer Squash and Mozzarella Quiche with Fresh Thyme
revised from epicurious

Makes: 4 servings


1 premade pie crust
1 tablespoon butter
12 ounces summer squash, cut into 1/4-inch-thick rounds
2 teaspoons chopped fresh thyme
6 large eggs
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
3/4 cup (packed) coursely grated mozzarella cheese (about 3 ounces)


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Roll out premade crust and transfer to 10-inch diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. (I did not do this step, but after the fact can see the merit so proceed and such.) Pierce crust all over with fork. Freeze for 10 minutes.
  3. Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350 degrees Fahrenheit.
  4. Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.
  5. Whisk eggs, cream, salt, pepper and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crush, filling completely (some egg mixture may be left over).
  6. Bake quiche until filling is golden and set in center, about 55 minutes. Transfer quiche to rack; cool 15 minutes.