Summer Squash, Bacon, and Mozzarella Quiche

Name: Summer Squash, Bacon, and Mozzarella Quiche
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 0 teaspoons freshly ground black pepper; 3 larges egg whites; 3 larges eggs; 355 milliliters 6.75 ounces all-purpose flour (about; 1 Tbsp chopped fresh thyme; 59 milliliters ice water; 237 milliliters 2% reduced-fat milk; 1 Tbsp extra-virgin olive oil; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 1 teaspoons salt; 1 teaspoons salt; 59 milliliters chopped shallots; 4 slices center-cut bacon, cooked and crumbled; 3 Tbsps chilled unsalted butter, cut into small pieces; 2 Tbsps vegetable shortening, cut into small pieces; 473 milliliters (1/8-inch-thick) slices yellow squash; 473 milliliters (1/8-inch-thick) slices zucchini

Summer Squash, Bacon, and Mozzarell The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. A mixture of pepper, butter, center-cut bacon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable shortening you could follow this main course with the Cherry Cheesecake Muddy Buddies as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

Crust

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Shortening

Water

Butter

Wrap

Equipment you will use

Food Processor

Plastic Wrap

Preheat oven to 40

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Oven

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll dough, still covered, into a 12-inch circle.

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Dough

Roll

Place dough in freezer 5 minutes or until plastic wrap can easily be removed.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bake at 400 for 15 minutes. Cool on a wire rack.

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Wire Rack

Oven

Reduce oven temperature to 35

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Oven

To prepare the filling, heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.

Ingredients you will need

Shallot

Zucchini

Squash

Thyme

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.

Ingredients you will need

Mozzarella

2 Percent Milk

Squash

Crust

Egg

Equipment you will use

Whisk

Bowl

Pour the egg mixture over cheese.

Ingredients you will need

Cheese

Egg

Bake at 350 for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.

Equipment you will use

Wire Rack

Oven

Wine Match: Loaded throughout with refreshing minerality and just enough of a sweet, smoky-heat flavor, the 2006 Hugel et Fils Pinot Blanc "Cuve les Amours" (Alsace, France, $1

Ingredients you will need

Pinot Blanc

Wine

is an incredible match with this fresh and light Summer Squash, Bacon, and Mozzarella Quiche. --Alexander Spacher

Ingredients you will need

Summer Squash

Mozzarella

Bacon

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 3larges

egg whites 3larges

eggs 355milliliters

6.75 ounces all-purpose flour (about 1Tbsp

chopped fresh thyme 59milliliters

ice water 237milliliters

2% reduced-fat milk 1Tbsp

extra-virgin olive oil 85grams

3/4 cup shredded part-skim mozzarella cheese 1teaspoons

salt 1teaspoons

salt 59milliliters

chopped shallots 4slices

center-cut bacon, cooked and crumbled 3Tbsps

chilled unsalted butter, cut into small pieces 2Tbsps

vegetable shortening, cut into small pieces 473milliliters

(1/8-inch-thick) slices yellow squash 473milliliters

(1/8-inch-thick) slices zucchini

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Calvet Cremant de Bordeaux Brut. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 17 dollars per bottle.