Summer Squash, Zucchini, Spinach, and Bacon Quiche
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Summer Squash, Zucchini, Spinach, and Bacon Quiche calories by ingredient
Introduction
Use summer fresh vegetables to create a Quiche everyone in your family will love! Use summer fresh vegetables to create a Quiche everyone in your family will love!Number of Servings: 8
Ingredients
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Frozen Pie Crust
1 tbsp extra-vergin olive oil
2 cups sliced yellow squash
2 cups sliced zucchinin
1/4 cup chopped green onions
2 cups fresh spinach
1 tbsp chpped fresh thyme
1 cup 1% or 2% reduced-fat milk
salt & pepper to taste
6 slices center-cut bacon
3 large eggs
3 large egg whites
1 cup shredded part-skim mozzarella cheese
Directions
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.