Summer Squash, Bacon, and Mozzarella Quiche

  • Teribaker Posted: 06/18/11
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    I made this for my art group luncheon yesterday, with a few changes! I didn't use the crust though. I added a bit of garden fresh arugula instead of the yellow squash. I added some halved cherry tomatoes around the outside edge and added a little parmesan cheese on top. I dressed it with fresh basil out of the oven. It was a work of art!

  • scargosun Posted: 06/21/11
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    This was excellent! I cut a corner and used a frozen whole wheat crust. It was a bit soggy on the bottom but that was my fault due to my corner cutting. Next time I will bake it a bit more before adding the add'l ingredients. The crust was also not of the deep dish variety so I had leftover egg and bacon which I put into ramekins and baked at the same time as the quiche. I love the flavor of the squash in this recipe...buttery without the butter. I might add a little more thyme next time as well. We had a simple salad along with the quiche and had I a bottle of white wine, I would have gladly had that as well. I look forward to making this many times for me and for guests. Highly recommended!

  • lsmozart Posted: 06/27/11
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    I made it with no crust and substituted the bacon for ground steak. Yummy

  • coyote36 Posted: 08/01/11
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    Excellent dish and so easy to make! The only thing I did differently was to use a bought crust. Used Nueske bacon. Will definitely put on the rotation.

  • One2cook Posted: 07/30/11
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    This is a wonderful, quick and easy quiche! I did not make the crust, but purchased the standard package of 2 deep-dish frozen pie crusts. Make sure to bake the crusts before adding all the quiche ingredients, so the crust is not soggy. I ended up with more than I needed to make one quiche, so I made 2 and put one in the freezer. Great to have with dinner rolls and a tossed salad!

  • shankoene Posted: 07/29/11
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    This just might be my new favorite way to enjoy squash and zucchini. About the only change I made was to use 4 jumbo eggs instead of 3 eggs and 3 whites (I just can't bear to throw away perfectly good yolks and I don't have another use for them right now). Just lovely.

  • soonerjen Posted: 07/21/11
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    I haven't made this yet, but it sounds like something that would be perfect with a bowl of tomato soup!

  • catcannon Posted: 08/26/11
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    This is, without a doubt, the BEST! Loved it and wanted more....more quiche AND more recipes. I Googled "Katie Koonce" and found epicureanmom.com - wow! Soooo many wonderful recipes. I have now made several and intend to make more. Her site is now one of my "favorites!"

  • lindseyjean Posted: 07/11/11
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    My best friend made this last week and it was sososo good! She doubled the recipe but ended up having enough filling for a 3rd deep dish pie pan and put phyllo dough on the top instead of having the crust. I had both varieties and they are both phenomenal. It's a great way to use the abundance of summer squash. She served with sliced cucumber dressed in oil, vinegar and salt and pepper and a fruit salad.

  • HokieSteph Posted: 07/31/11
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    This has to be the best squash recipe I have tried this summer. I skipped the egg whites in favor of another whole egg. I salted the sliced squash with a teaspoon of coarse salt and let it drain for 30 minutes in a colander over another bowl before sauteing it, not adding any salt to the egg mixture. (I think this technique really does something for the squash) I added a few sun-dried tomatoes in and if I had to go vegetarian on this recipe, this is what I would sub in for the bacon. This one is company worthy.

  • KatieKoonce1 Posted: 08/02/11
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    I'm so glad everyone liked my quiche! We really enjoyed it too!! All the changes that everyone made sounds very delicious!! I'll have to try some of them :) btw...I forgot to mention my blog to Cooking Light www.epicureanmom.com

  • EPMaxwell Posted: 07/25/11
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    Absolutely delicious. I made it just as the recipe says, and then turned around and made a 2nd one two days later. Love it!

  • laegnome Posted: 09/02/11
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    This was a very tasty quiche! My only complaint is that it was a little soggy with all the liquid from the squash. Next time I will try one of the other reviewer's suggestions to salt and drain the squash before cooking. I will probably also use a pre-made pie crust to cut down on the prep time. The flavors convinced me, though, that it's definitely worth another shot!

  • KaraZ63 Posted: 08/15/11
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    Very, very good. To make it quicker/easier I used a Pilsbury ready pie crust. Also added chicken for extra protein. A keeper.

  • kberger Posted: 09/15/11
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    AMAZING! This quiche was incredible! I brought it to my book club and everyone devoured it and, begged for the recipe! A+++!

  • Stephy24 Posted: 05/18/12
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    This was an instant home run. I love cooking light recipes but sometimes the outcome can be disappointing and bland. However, this was phenomenal. To cut down the cooking, i bought Trader Joes' frozen pie crust. Will make over and over again. Don't be shy to make this for your first time at a big event :) Can't go wrong!

  • CarlsbadCook Posted: 07/08/12
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    This is a great zucchini recipe, especially if you have a garden producing a lot. I did make my own pie crust and added a bit more onion; I, too, had egg filling left over which went for the next day's breakfast. I may try a 10 inch pie pan the next time. This recipe has a wonderful combination of flavors and will be in the list of favorites.

  • tara31 Posted: 09/16/12
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    One of my favorite quiche recipes and so healthy with a few modifications! I skipped the crust to save calories, doubled the thyme and used almond milk. Egg substitute and soy bacon lightens it up even more. Have made with mozzarella and swiss - smoked cheese would also be great!

  • Zabella Posted: 08/31/12
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    This was a great use of summer veggies, but a bit time consuming. I used a frozen deep dish pie crust to save some time. My husband said it was the best quiche recipe yet because it didn't taste too "eggie" like some quiches. Used turkey bacon but otherwise followed the recipe for the filling. Great flavors.

  • celtickel72 Posted: 07/04/12
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    I really loved this recipe! I tweaked it a bit because I didn't have all ingredients and wanted to make a vegetarian version. So, I used 4cups of yellow squash as I didn't have zucchini in the house. I omitted the bacon & instead of thyme, added a blend of dried savory herbs that I like to use on vegetables....parsley, basil, chives, garlic, onion flakes, black pepper. I shredded my yellow squash because I wanted a smoother consistency for my young son to like/eat. I sauteed my shredded squash with vidalia onion & the dried herbs...but for longer than 5 minutes (more like 15 to 20) to remove excess water. It worked perfectly! I found the dough extremely easy to use & it tasted wonderful! I would use the dough recipe in other recipes, it was so easy! Otherwise, I followed the recipe just adding a sprinkling of parmesan on top before I popped it into the oven. I had to cook mine a bit longer, but that's typical of my oven. Great recipe that I'll be making again!!

  • steponme Posted: 04/17/12
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    The quiche was delicious, however, I'm giving it 4 stars b/c the pie crust recipe was time consuming and hard to work with. Next time I'll use a tried and true pie crust recipe that I have or buy a ready made pie crust for time sake. I Drained the squash mixture b/4 adding it to the pie shell, so I had no problems with a soggy crust.

  • liz581 Posted: 08/04/12
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    We really enjoyed this. I had a Wegmans pie crust that I used instead, which made this a very easy recipe. Also realized after I had started that we didn't have bacon, so used a chicken italian sausage--I'm not sure that wasn't as good or better. Would definitely recommend this one.

  • beezer825 Posted: 01/02/13
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    This is a delicious quiche!! It was the first quiche I ever experimented with, we had tons of squash and zucchini to use up from the garden this past summer and this was a meal we loved! It is perfect warmed up or eaten chilled, either way it is just great. I did not make the crust however, I purchased one as I usually do and used oscar mayer bacon crumbles instead of frying my own just for convenience. This is a recipe I will make over and over!!

  • Stephbbq Posted: 04/22/13
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    This is very good.. only change ... I added parm/mozzerlla instead of just mozzs. REALLY good and I think you could easily leave out the bacon or replace with light ham or canadian bacon to make it even more figure friendly

  • Edebbie Posted: 04/26/14
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    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.

  • jmeleeS Posted: 09/23/13
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    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.

  • brighteyes8 Posted: 07/18/14
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    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.

  • jackie2830 Posted: 08/12/13
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    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!

  • coleman Posted: 08/22/14
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    I don't recommend leaving out the bacon. It turned out bland.

  • chinogirl Posted: 08/03/14
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    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! :)

  • Parkrngr17 Posted: 07/22/13
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    Yup, this is fantastic. I didn't even measure out the zucchini, just threw in what I had. Just spend a little more time cooking it in the skillet if you have lots. As other reviews mentioned, there are many ways to make minor changes to keep this different and YUMMY!

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