Wednesday, July 10, 2013

Summer Squash, Bacon, and Mozzarella Quiche


Either you are a quiche lover or hater and I am a lover.  It is such a versatile meal and so easy to whip together.  It is like a savory breakfast for dinner.  Eggs, cheese, veggies, and crispy flaky pie crust- count me in.  I have made many a quiche before but this one tops the charts.  It is officially my new favorite quiche.  The bacon and zucchini/squash go together perfectly with the eggs.   I found this recipe from Cooking Light but of course I had to fatten it up.  Flavor is in fat people- I wrote my changes in pink beside the regular recipe that way you can make the low fat version or my superior full fat version!  I had to add extra bacon and cheese.  I saved time and used a store bought pie shell, but if you are feeling ambitious go on and make the homemade one.  If you hate quiche give this one a try it just might change your mind. 
Enjoy!



:: S U M M E R   S Q U A S H, B A C O N,  A N D  M O Z Z A R E L L A  Q U I C H E ::
Adapted from Cooking Light

INGREDIENTS
  • Crust: (I used store bought)
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons vegetable shortening, cut into small pieces
  • 1/4 cup ice water
  • 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 (used 1/4 red onion instead)
  • 1 tablespoon chopped fresh thyme (omitted this because I did not have any)
  • 1 cup 2% reduced-fat milk (I used 1 cup heavy cream)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled (I used 12 slices of crumbled bacon)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese (I used about 1.5 cups of mozzarella and Gruyere)

PREPARATION
**If you use a store bought pie shell skip steps one- three and just bake the pie shell for about 10 minutes at 400 degrees.  From there follow the rest of the instructions from step 4 on.**
  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 ( I sauteed mine for about 10-15 mins to get good and tender). 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.


14 comments:

Natalie said...

I've been waiting for this recipe! Seriously sounds amazing.

Ally {Life as I know it} said...

Quiche and tomato pie may be my all time favorite dishes. I can't wait to try this recipe it's looks delicious!

caycee said...

Can we have a lunch date and you make this? I will bring prezzies for the new baby in exchange ;)

Laura at Simply Lowcountry said...

I have seen a lot of recipes for quiches in the past couple of weeks! I might have to add this to our dinner menu for next week and try it out!!

xo-Laura

www.simplylowcountry.com

Chassity (Look Linger Love) said...

I would like to eat that.

Sara Mueller said...

I have some summer squash from my garden that I need to use and this recipe sounds perfect!

Pink and Fabulous said...

I'm so excited to try this since you posted it on Insty. This looks amaze!

Anonymous said...

Wow that looks insane. If awesome flavor = extra fat, so be it :)

natasha {schue love} said...

Oh wow...this looks beyond delish! Love that it has summer squash in it...fun addition!!

Mrs. Earl Grey said...

Man, that looks delicious. I may just make me one tonight! Thanks for the inspiration- and the recipe.

Amy Florez said...

I'll bring the wine, prezzies, and a side salad for that lunch date!!! ;)

Dominique DeLaney said...

Seriously this looks so so good...but what recipes that you post don't!

Sam [The Peak of Tres Chic] said...

Your recipes always make me drool! I want to come live with you for a few months and have you teach me how to cook- LOL!

Alexa said...

Yum! This seriously looks beyond delish! All of my favorite things in it!