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.