Here’s something that would make a good brunch for the upcoming holiday. Hope y’all like it!
Summer Squash, Bacon, and Mozzarella Quiche
hands-on: 25 mins
total: 2 hrs 40 mins
Yield: 8 servings (serving size: 1 wedge)
6 ¾ ounces all-purpose flour (about 1 1/2 cups)
½ teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
¼ 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 of zucchini
¼ cup chopped shallots
1 tablespoon chopped fresh thyme
1 cup 2% reduced-fat milk
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
3 large egg whites
3 large eggs
¾ cup (3 ounces) shredded part-skim mozzarella cheese
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 the food processor on, add ice water through the 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 the freezer for 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 a 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. 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 the squash mixture evenly over the 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.
265 calories; fat 14.1g; saturated fat 6.3g; mono fat 4.3g; poly fat 1.5g; protein 11.2g; carbohydrates 22.4g; fiber 1.2g; cholesterol 90mg; iron 1.7mg; sodium 556mg; calcium 134mg.
Recipe courtesy of My Recipes.