There's something very gratifying about using ingredients from a garden, in one dish, to make a great meal. I love this quiche because it does just that! I add a bit more tomatoes and, of course, only use Tender Belly Bacon, which can be left out for a vegetarian option.
Make your favorite savory pie crust or purchase one from the store.
For the filling:
- 1 Tbl good olive oil
- 2 cups thin sliced yellow squash
- 2 cups thin sliced zucchini
- 1/4 cup diced shallots
- 1 Tbl chopped, fresh thyme
- 1 cup tomato, chopped and drained
- 1 cup milk
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 4 slices cooked, crumbled, Tender Belly Bacon
- 3 egg whites
- 3 large eggs
- 1, 4 oz ball of fresh, Italian, Mozzarella. Drained and sliced
Heat a large, nonstick skillet over medium high heat. Add the oil to the pan. Add the squash, zucchini, shallots and thyme. Saute for 5 minutes or until the squash and zucchini are tender, stirring frequently. Add the tomato and set aside to cool slightly.
Combine the milk with the salt, pepper, bacon, egg whites and eggs in a bowl. Whisk to combine thoroughly.
Arrange the squash and tomato mixture evenly over the pie crust and sprinkle with the mozzarella. Pour the egg mixture over the cheese.
Bake at 350 for 45 minutes or until filling is set. Cool for at least 15 minutes before serving.
This recipe was inspired by one found on Cooking Light's Website.