Squash, Bacon and Mozzarella Quiche
Is it too late for zucchini recipes? I think I can get away with it since I bought some at the store this week. But by that account, it would also be ok with me to post a rhubarb recipe because they had the most beautiful looking rhubarb I’ve ever seen. Yes, there was rhubarb at the store in October. And it cost $8 a pound, no joke. But enough of rhubarb, we are talking squash here, while we can still get away with it! I’ve actually had this recipe on the back-burner for a while now. Sometimes there are just so many delicious things to show you I can’t keep up! Haha. But this week I am actually on vacation (although you will never know it because I have a whole week of posts scheduled for you!)
This quiche is delicious, and a perfect use of any squash you can find in the stores! Add in some mozzarella and bacon, and a light version of a pie crust and YUM! This is perfect for brunch or dinner, and leftovers are great for breakfast, too!
Squash, Bacon and Mozzarella Quiche (Cooking Light, July 2011)
1 1/2 cups flour
1/2 tsp salt
3 TBSP butter, cut into small pieces and chilled
2 TBSP vegetable shortening, cut into small pieces
1/4 cup ice water
1 TBSP olive oil
2 cups sliced (1/8″ thick) yellow squash
2 cups sliced (1/8″ thick) zucchini
1/4 cup chopped shallots
1 TBSP fresh chopped thyme
1 cup milk
3/4 tsp salt
1/4 tsp pepper
4 slices center cut bacon, cooked and crumbled
3 large eggs
3 large egg whites
3/4 cup (3 ounces) shredded mozzarella cheese
In a food processor, combine flour and 1/2 tsp salt and pulse twice.
Add the butter and shortening and pulse 4 times, or until the mixture resembles course meal.
With the food processor on, add the ice water through the food chute, processing just until the mixture is combined (you do not want it to form a ball).
Press the mixture into a 4″ circle on plastic wrap.
Cover and refrigerate for 1 hour.
Preheat the oven to 400 F.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface (this will help the plastic wrap stick to the counter as you roll out the dough).
Unwrap and place the chilled dough on the plastic wrap.
Cover with an additional 2 sheets of overlapping plastic wrap.
Roll the dough (still covered in plastic wrap) into a 12″ circle.
Place the dough in the freezer for 5 minutes, or until the plastic wrap can be easily removed.
Remove the top 2 pieces of plastic wrap and fit the dough (remaining plastic wrap side up), into a 9 1/2″ deep dish pie plate covered with cooking spray.
Remove the remaining plastic wrap from the dough.
Fold the edges under and flute/crimp them.
Prick the bottom and sides of the crust with a fork.
Bake for 15 minutes.
Cool on a wire wrack.
Reduce the oven temperature to 350F.
Heat a large skillet over medium-high heat.
Add oil to the pan and swirl to coat.
Sautee the squash, zucchini, shallots, and thyme for 5 minutes or until the squash are tender, stirring frequently.
Cool the squash mixture slightly.
In a large bowl, whisk together the milk, salt, pepper, the bacon, eggs and egg whites.
Arrange the squash mixture in the bottom of the cooled crust.
Sprinkle the mozzarella cheese on top.
Pour the egg mixture over the cheese.
Bake for 45 minutes or until the filling is set.
Cool for 15 minutes on a wire rack.