Tuesday, August 28, 2012

summer squash & bacon quiche

i've been packing up all my life's belongings
in anticipation of the big move.
a couple of revelations i've had along the way...
*i have an inordinate amount of white tank tops
*i have enough craft supplies to restock a local Michael's
*i'm well on my way to 27 bridesmaid dresses
*i have enough stickers to run a local preschool
*i have cookie cutters for more holidays than you've probably heard of
*i apparently love hanging on to empty shoe boxes (like 50 of them)
*i have too much stuff. obviously.
goal for the next two weeks?
breathe. downsize. breathe. downsize. repeat! :)
recipe via cooking light
store bought pie crust
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
1 tablespoon chopped fresh thyme
1 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
3 large egg whites
3 large eggs
3/4 cup shredded part-skim mozzarella cheese
1. preheat oven to 400 degrees
2. spread dough across pie pan, fold edges under, and flute.
pierce bottom and sides of dough with fork.
bake at 400° for 15 minutes. cool on a wire rack.
3. reduce oven temperature to 350 degrees
4. 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.

5. 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.

6. bake for 45 minutes or until filling is set.
cool for 15 minutes on a wire rack.
a couple of tips for next time...
*always make your own crust - it's worth it.
*be sure not to allow your egg mixture to spill over the top
of your crust and down the sides of the pan.
this will take away from your crust's consistency
*double the bacon. obviously :)
*the fresh thyme is a must!
*salt and pepper generously.

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