Summer Squash, Bacon and Mozzarella Quiche

Posted by Vanessa in Cooking, July 15, 2011

I think I like this quiche even more than this one.  I wasn’t sure I’d be thrilled with the combination of ingredients, but I totally am.  We’ve had it a few times now so I thought it’d be a good recipe to share with you and have here on the ‘ol blogster for me so I can finally throw away my torn-out magazine pages.  I’m a huge fan of the summer squashes and they work perfectly in this quiche.  Just make sure you have a light hand with the oil when cooking them initially, or your pie crust could get a little soggy during the final cook.

I like to serve it with fresh fruit and a simple salad (mixed spring greens with freshly grated Parmesan cheese tossed with a dressing made of just freshly-squeezed lemon juice, extra-virgin olive oil, salt and pepper).  Yum!  Any extra quiche slices are absolutely delicious for lunch the next day, but be sure to reheat them in the oven.  Microwaves and eggs don’t mix.  Amen.

Summer Squash, Bacon and Mozzarella Quiche

recipe adapted from Cooking Light, July 2011
Details
  • Prep Time: 25 minutes.
  • Cook Time: 60 minutes.
  • Ready in 1 Hour, 25 Minutes.
  • Makes: 8 Servings
Ingredients
  • 1 refrigerated pie crust, or make your own!
  • 1 tablespoon canola oil
  • 2 cups yellow squash, sliced thin
  • 2 cups zucchini, sliced thin
  • 1/4 cup shallots or onion, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 cup milk
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup shredded part-skim mozzarella cheese
Directions
  • Preheat oven to 400 degrees.
  • Place pie dough in a pie pan and press into pan gently; flute edges. Generously poke bottom and sides of dough with a fork. Bake for 15 minutes.
  • Reduce oven temperature to 350 degrees.
  • To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add squash, zucchini, onion and thyme; saute for 5 minutes or until veggies are tender, stirring frequently. Set aside to cool slightly.
  • Whisk together milk, salt, pepper, bacon and eggs in a medium bowl.
  • Arrange squash mixture evenly over crust and sprinkle with cheese. Pour the egg mixture over cheese. Bake for 45 minutes or until filling is set. Cool for 15 minutes before slicing and serving.

One Response to “Summer Squash, Bacon and Mozzarella Quiche”

  1. Hi Vanessa! I just happened on your blog and saw you made my quiche!! I’m so glad you liked it! It was a crowd pleaser in my household! :)

    Katie Koonce

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