Summer squash quiche

My friend, Jennifer, and I continue our Tuesday Moms Cooking Dates.  Today she chose a recipe for Summer Squash Quiche that she pinned on Pinterest:

We started the afternoon with a play date for our 18 month old kids. The kiddos played outside and in the kiddie pool for about an hour before we packed them up to head to the grocery store.  We decided to forgo the bacon, and opt for turkey sausage.  Personally, I’m not a big fan of bacon. I made lose a few readers from this bit of info, but it is true.  After picking up our ingredients, we went back to my little apartment kitchen. We split up the duties, cleaning, chopping, mixing etc and before I knew it we had 2 pie pans full of delicious quiche. We stuck them in the oven just as our hubbies arrived.  We were a little behind on our timing, so we snacked a bit while the quiches were in the oven. But let me tell you, ladies, it was worth the wait! This quiche is DELICIOUS! Stop what you are doing and write down this recipe RIGHT NOW! Your husband will thank you.

And don’t forget to substitute turkey sausage for the bacon.  ; )

Happy Cooking!


Summer Squash Quiche

Recipe adapted from Cooking Light, July 2011

  • Prep Time: 25 minutes.
  • Cook Time: 60 minutes.
  • Ready in 1 Hour, 25 Minutes.
  • Makes: 8 Servings
  • 1 refrigerated pie crust, or make your own!
  • 1 tablespoon canola oil
  • 2 cups yellow squash, sliced thin
  • 2 cups zucchini, sliced thin
  • 1/4 cup shallots or onion, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 cup milk
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup shredded part-skim mozzarella cheese
  • Preheat oven to 400 degrees.
  • Place pie dough in a pie pan and press into pan gently; flute edges. Generously poke bottom and sides of dough with a fork. Bake for 15 minutes.
  • Reduce oven temperature to 350 degrees.
  • To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add squash, zucchini, onion and thyme; saute for 5 minutes or until veggies are tender, stirring frequently. Set aside to cool slightly.
  • Whisk together milk, salt, pepper, bacon and eggs in a medium bowl.
  • Arrange squash mixture evenly over crust and sprinkle with cheese. Pour the egg mixture over cheese. Bake for 45 minutes or until filling is set. Cool for 15 minutes before slicing and serving.

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