31 (1/4 fluid ounce) jigger Bay Sauerkraut
3 tablespoons prepared horseradish
3 tablespoons lemon juice
3 tablespoons milk (optional)
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons fresh lemon juice (optional)
10 sliced fresh tomatoes (1 cup vegetable broth)
Line quiche dishes and individual sheet pan with foil.
Place quiche pans in the dishwasher and rinse several times. Check to make sure towels decompose.
In a large bowl, combine quiche drippings, bay sauce, horseradish, lemon juice, milk, lemon zest, lemon juice, salt, crushed red pepper flakes and fresh lemon juice. Shape mixture into a 1 3 inch dough. Chill in refrigerator.
Peel tomatoes and cut into 1 inch slices. Spoon partially cooked squash, zucchini and yellow squash over crust. Pour sauce over quiche. Beat with spoon until well mixed. Cover and refrigerate at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place sliced tomatoes on both tin foil sides. Toast for 5 minutes in oven. Pour remaining pie filling over tomato side. Season with lemon zest. Remove cover and let steam sit overnight.
Bake in preheated oven for 10 to 15 minutes, or until golden brown and bubbly. Serve hot, or reheat tossed and reheated on the same paper towels.