On a trip back home to visit my parents, I picked up a pound and a half of bacon from a place called Benoits Country Meats. I wanted to cook stuff with it, not just eat it. That way it’ll last a little longer The flavor of this bacon is almost like cracklins’. Delicious.
Since I’m trying to watch my diet, I didn’t think I’d get to taste that bacon anytime soon. Luckily for me, Cooking Light published a recipe for a quiche that uses a little bit of bacon. This quiche was really delicious and I think it would be great with some sort of protein in it – maybe shrimp? I have some squash left so I may try that, I might add some sliced mushrooms too. It tasted great and was a perfect light dinner for a hot summer day!
Summer Squash, Bacon and Mozzarella Quiche
Recipe from: Cooking Light, July 2011 (Recipe from Katie Koonce)
1.5 cups all-purpose flour
1/2 tsp salt
3 tbsp chilled unsalted butter, cut into small pieces
2 tbsp vegetable shortening, cut into small pieces
1/4 cup ice water
1 tbsp 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 (I used yellow onion)
1 tbsp fresh thyme
1 cup 2% reduced-fat milk (I used 1 %)
3/4 tsp salt
1/4 tsp fresh ground black pepper
4 slices bacon, cooked and crumbled
3 large egg whites
3 large eggs
3/4 cup shredded part-skim mozzarella cheese
For the crust, lightly spoon flour into measuring cup and place in a mixer (you’re supposed to use a food processor but mine is broken) and add the 1/2 tsp salt, mix well. Add butter and shortening and mix until it resembles a coarse meal. While it’s mixing, add the ice water, processing just until combined. Press into a four-inch circle and cover with plastic wrap. Refrigerate for one hour.
Preheat oven to 400 degrees.
Place some plastic wrap out on the counter and put the dough on it. Add more plastic wrap on top and roll out to a 12-inch circle. Place the dough, still in the plastic wrap in the freezer for a few minutes until you can easily remove the plastic wrap. Remove the top sheets and place it dough side down in a greased pie pan. Gently remove the remaining wrap. Fold edges under and use your fingers to make the rim fluted. Prick the bottom and sides with a fork so it bakes right. Bake 15 minutes and cool on a wire rack.
Lower the oven temperature to 350.
Heat the oil in a large nonstick skillet over medium heat. Add the vegetables and thyme and cook until tender. Cool a little. In a bowl, combine the milk, 3/4 tsp salt, black pepper, bacon, eggs and egg whites. Layer the squash mixture on top of the cooled pie crust and sprinkle the mozzarella cheese over it. Pour the egg mixture evenly over the top and bake 45 minutes or until set. Allow to cool 15 minutes before serving.