Bacon Squash Mozzarella Quiche

For the Crust:
Use one disk Savory Pie Crust recipe (see recipe below)

For the Filling:
1 tablespoon extra virgin olive oil
2 cups yellow squash, cut into â…›-inch thick slices
2 cups zucchini, cut into â…›-inch thick slices
¼ cup shallots, chopped
1 tablespoon fresh thyme, chopped
¾ cup shredded part-skim mozzarella cheese
1 cup 2% milk
¾ tablespoon salt
¼ teaspoon freshly ground black pepper
4 slices bacon, cooked and crumbled
3 large egg whites
3 large eggs

Preheat oven to 400°F.

Roll out dough on a lightly floured surface. Press dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Pierce bottom and sided of dough with a fork. Bake for 15 minutes. Cool on wire rack.

Reduce oven temperature to 350°F.

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. Sauté for 5 minutes or until squash and zucchini are tender. Cool.

Combine milk and next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with mozzarella. Pour the egg mixture over the cheese. Bake for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
Yields: 8 servings (one pie)

Savory Pie Crust

1½ cups all-purpose flour
½ teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
¼ cup ice water
Cooking spray

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a food processor. Add butter and shortening and pulse until mixture resembles coarse meal. With the food processor on, add the ice water and process until combined. Shape dough into a disk and wrap in plastic wrap. Refrigerate until firm, about one hour.
Yields: 1 Disk

Recipes adapted from Souders Studios Pies