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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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quiche Ingredients:
170 2/5 grams pet-ritz pie crusts deep dish |
1 serving extra virgin olive oil |
1 cup yellow squash |
3 tbsp chopped shallots |
1 cup, chopped squash, summer, zucchini, includes skin |
3 tsp thyme, fresh |
16 oz lactose free fat free milk milk |
4 dash pepper, black |
4 slices cooked center cut bacon |
3 large egg, whole |
3 large egg, white |
3 oz mozzarella, part skim milk cheese |
10 oz chopped frozen spinach |
Directions:
1. Prep: Slice squash and zucchini into 1/8-inch-thick slices. Chop shallots. Chop thyme. Thaw and squeeze out spinach. Cook and crumble bacon. Unwrap crust and place on baking sheet to thaw (for at least 15 minutes). Preheat oven to 400.
2. Pierce bottom and sides of crust with fork and bake at 400 for 10 minutes; cool on a wire rack, and reduce oven temp to 350.
3. Heat a large, non-stick skillet over med-high heat. Add oil to pan; swirl to caot. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Remove from heat and stir in bacon. Stir in spinach; set aside to cool.
4. Combine milk, pepper, eggs, and egg whites in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour egg mixture over cheese. Wait a few minutes for it to settle, then pour any remaining egg mixture. Cover crust edges with pie protector or foil. Bake at 350 for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
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