Header/Navigation Bar

Wednesday, July 16, 2014

Squash Quiche

Happy Wednesday Lovies! I hope you're having a good week. I got to catch up with 2 of my faves last night despite all the rain we got. I hope everyone faired well despite the storms!

I've been seeing quite a few people trying a quiche recipe. I decided to join the bandwagon! I modified Natalie's post. Thanks for the idea Natalie!

 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

  • Crust: I used store bought from Fresh Market
  • 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- I omitted this
  • 1 tablespoon chopped fresh thyme- I omitted this
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon salt- I used garlic salt and a bit of minced onion
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled- I used 8 slices of bacon
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese- I used sharp cheddar instead

**If you use a store bought pie shell skip steps one- three and just bake the pie shell for about 10 minutes at 400 degreesFrom 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 cooked mine for about 10 minutes. 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.

No comments:

Post a Comment