Either you are a quiche lover or hater and I am a lover. It is such a versatile meal and so easy to whip together. It is like a savory breakfast for dinner. Eggs, cheese, veggies, and crispy flaky pie crust- count me in. I have made many a quiche before but this one tops the charts. It is officially my new favorite quiche. The bacon and zucchini/squash go together perfectly with the eggs. I found this recipe from Cooking Light but of course I had to fatten it up. Flavor is in fat people- I wrote my changes in pink beside the regular recipe that way you can make the low fat version or my superior full fat version! I had to add extra bacon and cheese. I saved time and used a store bought pie shell, but if you are feeling ambitious go on and make the homemade one. If you hate quiche give this one a try it just might change your mind.
:: S U M M E R S Q U A S H, B A C O N, A N D M O Z Z A R E L L A Q U I C H E ::
Adapted from Cooking Light
- Crust: (I used store bought)
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/2 teaspoon salt
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons vegetable shortening, cut into small pieces
- 1/4 cup ice water
- 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 (used 1/4 red onion instead)
- 1 tablespoon chopped fresh thyme (omitted this because I did not have any)
- 1 cup 2% reduced-fat milk (I used 1 cup heavy cream)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices center-cut bacon, cooked and crumbled (I used 12 slices of crumbled bacon)
- 3 large egg whites
- 3 large eggs
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese (I used about 1.5 cups of mozzarella and Gruyere)
**If you use a store bought pie shell skip steps one- three and just bake the pie shell for about 10 minutes at 400 degrees. From there follow the rest of the instructions from step 4 on.**
- To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour
- Preheat oven to 400°.
- Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
- Reduce oven temperature to 350°.
- 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 ( I sauteed mine for about 10-15 mins to get good and tender). Cool the squash mixture slightly.
- Combine 1 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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