summer squash …

August 20, 2011

Squash season is here, and many of us are wondering, what to do with all our squash?
I came across a great recipe to use up a lot of your summer squash.  it really takes this sometimes bland vegetable, and makes it taste amazing in this quiche with summer squash, bacon, and gruyere cheese.   Just serve it up with a some nice mixed greens and you a have a perfect lunch or dinner.
The gruyere cheese adds a perfect deep flavor and saltiness, and the bacon finishes it off.  Even my children loved it!
{Summer Squash Quiche with Bacon and Gruyere}
(adapted from cooking light magazine)
  • Crust:  (you can also use store bought, and I also love Martha Stewart’s Pate Brisee, minus the sugar)
  • 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons vegetable shortening, cut into small pieces
  • 1/4 cup ice water
  • Cooking spray
  • Filling:
  • 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 large clove garlic, minced
  • 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 (3 ounces) shredded gruyere cheese

Preparation

  • 1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
  • 2. Preheat oven to 400°.
  • 3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
  • 4. Reduce oven temperature to 350°.
  • 5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, garlic, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
  • 6. 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. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
enjoy!!

4 thoughts on “summer squash …

  1. Barbie

    This looks delish! I'm wondering if you had squash bugs–they are disgusting, and a good reason to not have a totally organic garden. 🙂

    Reply

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