Summer Squash, Zucchini, Spinach, and Bacon Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Frozen Pie Crust1 tbsp extra-vergin olive oil2 cups sliced yellow squash2 cups sliced zucchinin1/4 cup chopped green onions2 cups fresh spinach1 tbsp chpped fresh thyme1 cup 1% or 2% reduced-fat milksalt & pepper to taste6 slices center-cut bacon3 large eggs3 large egg whites1 cup shredded part-skim mozzarella cheese
1. Preheat oven to 400 degrees.
2. Peirce bottom and sides of dough with fork. Bake for 15 minutes. Cool on wire rack.
3. Reduce oven temperature to 350 degrees.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan: swirl to coat. Add squash, zucchini, onions, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
5. Combine 1 cup reduced fat milk and the next 5 ingredients in a large bowl, stirring with a whisk. Arrange sqush mixtrue evely over crust, arrange spinach on top, and sprinkle with mozzarella cheese. Pour the egg mixture over cheese. Cover crust edges with foil until last 5 min. of baking. Bake at 350 degrees for 45 minutes. cool for 15 minutes on wire rack.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURA-BUG.
2. Peirce bottom and sides of dough with fork. Bake for 15 minutes. Cool on wire rack.
3. Reduce oven temperature to 350 degrees.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan: swirl to coat. Add squash, zucchini, onions, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
5. Combine 1 cup reduced fat milk and the next 5 ingredients in a large bowl, stirring with a whisk. Arrange sqush mixtrue evely over crust, arrange spinach on top, and sprinkle with mozzarella cheese. Pour the egg mixture over cheese. Cover crust edges with foil until last 5 min. of baking. Bake at 350 degrees for 45 minutes. cool for 15 minutes on wire rack.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURA-BUG.
Nutritional Info Amount Per Serving
- Calories: 208.0
- Total Fat: 12.3 g
- Cholesterol: 19.8 mg
- Sodium: 578.9 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.8 g
- Protein: 10.3 g
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