YUMMY Summer Squash Quiche

So I'm very excited to pass this recipe on from our local farmer!  We have been dying to try this recipe and it was definitely every bit as good as we had imagined....Maybe better! I made a few changes to the original recipe.

The flavors in this quiche are out of this world!  There is a hint of sweetness from the milk we used, along with bacon flavor and the squash and zucchini are packed with the bacon flavor and the sweet vanilla flavor! Then I topped it all with some fresh mozzarella!!!  Talk about perfection!


Summer Squash Quiche

1 deep dish pie crust (I bought a 9 inch frozen crust)
2 cups Zucchini, sliced and quartered (apprx. 1 Zucchini)
2 cups Summer Squash, sliced and quartered (apprx. 2 squash)
1/4 cup shallots, chopped (apprx. 1 shallot)
1 cup Vanilla Almond milk (or your choice of milk)
4 slices bacon, cooked and crumbled (reserve bacon grease)
3 large eggs
3 ounces fresh mozzarella cheese
salt and pepper

1. Preheat oven to 400 degrees. Bake pie crust for 10 minutes.  Cool on wire rack. Reduce oven temperature to 350 degrees.

2. Cook bacon until crispy.  Once cooked let excess grease drain on paper towels until cool.  While bacon is cooking chop Zucchini, Squash, and Shallots. 

3. Once bacon is cooked and removed from pan go ahead and put zucchini, squash, and shallots, cook until tender.  Drain on a paper towel allowing to cool slightly.

4. In a bowl combine eggs, milk, bacon, salt and pepper. Whisk well.

5. Put Squash mixture into pie crust.  Add egg mixture on top of the squash mixture. Add fresh Mozzerella Cheese to the top. Put in the oven at 350 for 45 minutes or until quiche has set.

 

 

What do you put in your Quiche?