Rating: 4.5 stars
39 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

Fill this homemade pie crust with a mixture of summer squash, bacon and creamy mozzarella. It is hard to believe this decadent quiche recipe has less than 300 calories.

Recipe by Cooking Light July 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
25 mins
total:
2 hrs 40 mins
Yield:
8 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

Nutrition Facts

265 calories; fat 14.1g; saturated fat 6.3g; mono fat 4.3g; poly fat 1.5g; protein 11.2g; carbohydrates 22.4g; fiber 1.2g; cholesterol 90mg; iron 1.7mg; sodium 556mg; calcium 134mg.
Advertisement