Last night, I made a quiche for dinner. It was summery and wonderful. Plus, I haven't met a quiche I didn't like! This is a Cooking Light recipe that I altered and would alter some more the next time I make. It called for more milk and less eggs than I prefer, so I've adjusted below. Also, y'all know I'm using a Pillsbury crust and not making from scratch. I just can't be bothered!
How do you like my little vegetable people on my kitchen towel? I thought they were cute and needed to be in the picture. They don't get out of the drawer much.
Summer Squash, Bacon and Mozzarella Quiche
Ingredients:
1 refrigerated pie crust, such as Pillsbury
1 tablespoon extra-virgin olive oil
2 cups (1/8-inch-thick) slices yellow squash
2 cups (1/8-inch-thick) slices zucchini
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme (use fresh if you can!!)
3/4 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
2 cups (1/8-inch-thick) slices yellow squash
2 cups (1/8-inch-thick) slices zucchini
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme (use fresh if you can!!)
3/4 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
2 large egg whites
4 large eggs
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Preheat oven temperature to 350°.
Gently unroll crust and arrange in pie plate that has been sprayed with cooking spray.
To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
Combine 3/4 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
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