Summer Squash Bacon And Mozzarella Quiche Recipes

Steps:

• 1. To prepare the crust, lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until the mixture resembles coarse meal. With the ood processor on, add the ice water through the 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.
• 2. Preheat oven to 400°.
• 3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place the chilled dough on the plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 inch circle. Place the dough in the freezer 5 minutes or until theplastic wrap can easily be removed. Remove the top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2 inch dee-dish pie plate coated with cooking spray. Remove the remaining plastic wrap from the dough. Fold the edges under, and flut. Pierce the bottom and sides of dough with a fork. Bake at 400° for 15 minutes. Cool on a wire rack.
• 4. Reduce the oven temperature to 350°.
• 5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to the pan; swirl to coat. Add the squash, zucchini, shallots, and thyme; saute for 4 minutes or until the squash and zuchhini are tender, stirring frequently. Cool the squash mixture slightly.
• 6. Combine milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange the squash mixture evenly over the crust and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over the cheese.
• 7. Bake at 350° for 45 minutes or until the filling is set. Cool for 15 minutes on a wire rack.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°, In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
• Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
• Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.