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

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

    1. 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.
    2. 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.
    3. 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.
    4. 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).
    5. 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%