Summer Squash, Bacon, and Mozzarella Quiche Recipe

Ingredients

Crust (use store-bought/Pillsbury pre-made crust as short cut):
Filling:
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
1 tablespoon chopped fresh thyme
1 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
3 large egg whites
3 large eggs
3/4 cup (3 ounces) shredded part-skim mozzarella

Preparation

Step 1

Preheat 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 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.