Summer Squash, Bacon, and Mozzarella Quiche

Summer Squash, Bacon, and Mozzarella Quiche

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • ounces all-purpose flour (about 1½ 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

  • Cooking spray

  • Filling:

  • 1

    tablespoon extra-virgin olive oil

  • 2

    cups (⅛-inch-thick) slices yellow squash

  • 2

    cups (⅛-inch-thick) slices 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

Directions

1. 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. 2. Preheat oven to 400°. 3. 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. 4. Reduce oven temperature to 350°. 5. 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. 6. 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. Wine Match: Loaded throughout with refreshing minerality and just enough of a sweet, smoky-heat flavor, the 2006 Hugel et Fils Pinot Blanc "Cuvée les Amours" (Alsace, France, $18) is an incredible match with this fresh and light Summer Squash, Bacon, and Mozzarella Quiche. --Alexander Spacher Nutritional Information Amount per serving Calories: 265 Fat: 14.1g Saturated fat: 6.3g Monounsaturated fat: 4.3g Polyunsaturated fat: 1.5g Protein: 11.2g Carbohydrate: 22.4g Fiber: 1.2g Cholesterol: 90mg Iron: 1.7mg Sodium: 556mg Calcium: 134mg


Nutrition

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