3 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
1/4 cup ice water
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 cheese
How to Make It
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.
Preheat oven to 400°.
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.
Reduce 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.
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
You aren't rating this recipe, you are rating a creation of your own based on this recipe. You are not qualified to rate it unless you actually make it. What is wrong with you people? "I changed it and so I gave it a lesser score." Wth?
Crust was very easy for me (never made one before). Made two, and one turned out a tad more moist somehow, which was good. Baked up great! My zucchini and squash was great in food processor, did one with bacon, one with browned hard salami bits (we were out of bacon). Used 5 whole eggs in each, which was one too many (will use four whole eggs next time). Used whole milk. :-) Fabulous potluck item and incredible leftover (and COLD) for breakfast! Will definitely make again!
This was quite good. Mine took a good 55 minutes at 350 degrees to firm up, tho. I think next time I will layer squash, bacon, cheese then add the eggs/milk mixture over top. It was VERY full in the pan. Crust was tasty and hubby even went back for seconds. Taking leftovers for lunch tomorrow, which is always a plus! :)
Delicious, but you'll want to roll the pie dough out to 13" instead of 12". Mine ended up shrinking a lot and it was thicker in the middle than I expected so I wished I'd rolled it thinner. The egg filling ended up spilling out of the crust in the pan because of the shrinkage but it never boiled over. Baked up beautifully! I agree it could maybe use one more ingredient -- and I'm thinking that ingredient is perhaps crushed red pepper or a diced small serrano pepper. I used mozarella fresca instead of part-skim and that worked fine. Also, I cooked the veggies in the leftover bacon grease from cooking the bacon. Seemed no reason not to use it.
I made this for the first time for Easter Brunch. I followed recipe exactly as written, especially the crust. I am a novice at making crusts and it turned out perfectly. It was a hit and it looked exactly like the recipe pictured! All I can say is, I wanted more of it.
Good recipe, but "missing" something in the end. Overall I do like this recipe, but I feel that it's missing something in terms of flavor. I did substitute diced ham in lieu of bacon, and used 1/2 smoked gouda cheese for the mozarella so maybe that changes whether this is good vs. excellent. I also used a pillsbury pie crust to save on time. Otherwise, I made as directed. The quiche came out lovely from the oven, and it is a "good" recipe. However, I'm not sure if I would make again (or for company) given that there is a lack of depth in this one for flavor. Perhaps I will try again with the original meat when I have some bacon available and see if that makes a difference.
This was very good. However, I only gave it a 4 star rating since I tweaked it a bit. I used 6 whole eggs instead of 3/3, fresh parsley instead of thyme, whole milk instead of 2%, and 4 total cups of zucchini fresh from my garden instead of green/yellow combo. My result made for a slightly richer end so I know that upped the calorie count. My husband [the non-quiche guy] loved it, eating 2 large cuts with salad. I would prefer a richer crust, but this one tasted fine and is A+ as far as not becoming soggy! The recipe was perfect and the pie came out perfectly set yet nice and creamy. I used a Mandolin to slice all the zucchini uniformly. I will make again!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.