Recipes
Squash Quiche with Thyme and Mozzarella
8 servings
1 hour, 25 minutes total (Active 25 minutes)
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Ingredients
- All-purpose flour, for dusting
- 1 refrigerated rolled piecrust
- Aluminum foil
- Dried beans (or pie weights)
- 1 tablespoon unsalted butter
- ½ lb sliced fresh yellow squash (about 2 cups)
- 1 teaspoon fresh thyme leaves
- 6 large eggs (or 1 ½ cups egg substitute)
- 1 cup half-and-half
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon hot sauce
- ¾ cup shredded mozzarella cheese
Steps
- Preheat oven to 375°F; dust work surface lightly with flour. Roll out piecrust, then transfer to 10-inch tart pan with removable bottom. Press to form sides ¼ inch higher than top edge of pan. Pierce crust all over with fork.
- Line crust with foil, then dried beans. Bake 10 minutes or until sides are set. Transfer pan to rack and cool completely. Reduce oven to 350°F.
- Meanwhile, melt butter in medium sauté pan on medium. Add squash and thyme; cook 5 minutes or until squash is tender. Cool mixture to room temperature.
- Whisk in medium bowl: eggs, half-and-half, salt, pepper, and hot sauce. Remove foil and beans from crust; arrange squash over crust and sprinkle with cheese. Place pan on oven rack and pour egg mixture into crust, filling completely (some egg mixture may be left over).
- Bake quiche 30–35 minutes until filling is golden and 160°F. Transfer quiche to rack; cool 15 minutes. Slice and serve.
Amount per ⅛ recipe serving: Calories 360, Total Fat 23g, Sat Fat 10g, Trans Fat 0g, Chol 170mg, Sodium 520mg, Total Carb 29g, Fiber 0g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 6%, Calc 10%, Iron 10%, Potassium 4%