* 4 small squash (zucchini or other small squash is great), cut in thin rounds
* 4 TBSP fromage blanc (or if you want to stay away from cow dairy, 4 TBSP goat's milk yogurt)
* 2 TBSP pesto
* 4 eggs
* salt and pepper to taste


Directions:

* Steam the squash for 12 minutes

* Whisk the fromage blanc and pesto together, add the eggs and salt and pepper
* Add the steamed squash
* Pour into already prepared gluten-free pie crust (see Elana's Pantry recipe)
* Cook for 45 minutes at 350 degrees Fahrenheit
* Allow to cool before serving.
* This recipe was modified by me based on the 'Flan de courgettes' recipe in "Tourtes et Quiches" by Marie Sanner
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