Recipes
Squash and Mozzarella Quiche
8 servings
1 hour, 15 minutes total (Active 25 minutes)
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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
- Preheat oven to 375°F. Place pie crust on baking sheet; bake 10 minutes or until sides are set.
- 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.
- 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).
- 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%