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Summer Squash, Bacon, and Mozzarella Quiche Recipe

Summer Squash, Bacon, and Mozzarella Quiche Recipe

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Summer Squash, Bacon, and Mozzarella Quiche

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Ingredients

Count

Nutrition

233

Calories

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Ingredients:

Serving

6.75 oz all-purpose flour (about 1 1/2 cups)
1/2 tsp salt
3 tbsp chilled unsalted butter, cut into small pieces
2 tbsp vegetable shortening, cut into small pieces
1/4 cup ice water
cooking spray
1 tbsp 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 tbsp chopped fresh thyme
1 cup 2% reduced-fat milk
3/4 tsp salt
1/4 tsp freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
3 large egg whites
3 large eggs
3/4 cup (3 oz) shredded part-skim mozzarella cheese

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.6 Kcal (974 kJ)
Calories from fat	112.67 Kcal
		% Daily Value*
Total Fat	12.52g	19%
Cholesterol	87.29mg	29%
Sodium	465.46mg	19%
Potassium	176.51mg	4%
Total Carbs	21.15g	7%
Sugars	2.3g	9%
Dietary Fiber	1.01g	4%
Protein	8.46g	17%
Vitamin C	2.5mg	4%
Vitamin A	0.1mg	2%
Iron	0.8mg	5%
Calcium	94.3mg	9%

Amount Per 100 g
Calories	202.84 Kcal (849 kJ)
Calories from fat	98.25 Kcal
		% Daily Value*
Total Fat	10.92g	19%
Cholesterol	76.12mg	29%
Sodium	405.91mg	19%
Potassium	153.93mg	4%
Total Carbs	18.45g	7%
Sugars	2.01g	9%
Dietary Fiber	0.88g	4%
Protein	7.38g	17%
Vitamin C	2.2mg	4%
Iron	0.7mg	5%
Calcium	82.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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