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Squash and Mozzarella Quiche
Recipes
Squash and Mozzarella Quiche
8 servings
1 hour, 15 minutes total (Active 25 minutes)

Ingredients

  • 1 frozen deep-dish pie crust
  • 1 tablespoon unsalted butter
  • ½ lb sliced 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 pepper sauce
  • ¾ cup shredded mozzarella cheese

Steps

    1. Preheat oven to 375°F. Place pie crust on baking sheet; bake 10 minutes or until sides are set.
    2. Meanwhile, melt butter in medium sauté pan on medium. Add squash and thyme; cook 4–5 minutes until squash is tender, then cool to room temperature. Whisk in bowl: eggs, half-and-half, salt, pepper, and hot sauce.
    3. Remove baking sheet with pie crust from oven; reduce oven temperature to 350°F. Arrange squash over bottom of pie crust; sprinkle with cheese. Pour egg mixture into crust, filling completely (some egg mixture may be left over).
    4. Bake quiche 30–35 minutes until filling is golden and center is 160°F. Transfer quiche to cooling rack; cool 15 minutes before slicing and serving (or chill 1 hour, to serve cold).

Amount per ⅛ recipe serving: Calories 370, Total Fat 29g, Sat Fat 8g, Trans Fat 0g, Chol 160mg, Sodium 330mg, Total Carb 19g, Fiber 0g, Sugars 2g, Protein 10g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%