Summer Squash and Bacon Quiche

It’s like the best of both worlds collided with Cinco de Mayo and Mother’s Day happening just days apart this year. I would gladly wake up to these Skillet Huevos Rancheros or have fish tacos for lunch and dinner this Sunday. Maybe someone should watch the baby while I put back a few margaritas on the rocks.

Reality check.

On Mother’s Day, I will be waking up early to feed the baby and will probably be snacking on this Summer Squash and Bacon Quiche that I made for the week. Not that it is a bad thing because I love a good homemade quiche.

Summer Squash and Bacon Quiche

My love for quiches goes back to my childhood. We would travel to a local town to eat at this fancy, schmancy sandwich restaurant. They would serve upscale sandwiches, quiches, salads and soups. Serve peach iced tea in tall adult glasses and then it was followed by the most luscious chocolate desserts. It was always a special treat to dine there with my mom. I may not be with my mom today or for Mother’s Day but I’m hoping my dad will see this post so she can have a little bite of quiche to celebrate the beautiful day.

I’ll be hoping for great weather, a little picnic and possibly a nap.

ENJOY ~ Meagan

Summer Squash and Bacon Quiche

Summer Squash and Bacon Quiche

Ingredients:

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons Crisco
  • 6 tablespoons chilled butter, unsalted
  • 6 tablespoons iced water

For the Filling

  • 7 strips baked bacon, chopped
  • 7 large eggs, beaten
  • 1 teaspoon salt
  • 2 cups sliced zucchini and squash
  • 1 1/2 cups milk
  • 1 medium tomato, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon oregano

Directions:

For the Crust
In a bowl combine the flour and salt. Cut in the Crisco and butter with a pastry blender until mixture is crumbly. Pour in the ice water and mix with a fork.

Using your hands start to press down on the mixture until the dough starts combining.  Create a circle with the dough and cover with saran wrap.  Place in the refrigerator for 1 hour.

Preheat oven to 400 degrees F.

Sprinkle flour onto your work surface. Carefully remove the dough and place onto the flour. (If dough comes apart it’s Ok just place it next to the piece where it came off) Roll the dough until it becomes a large circle. Sprinkle some flour on top of the circle and slowly start to roll up the dough. Pick up the roll and start to unroll it on the pie pan. Go around the pan trimming the extra dough from the top.

Lay a piece of foil on top and either fill it with dry pinto beans or a small saucepan. Place in oven for 15 minutes. Then remove the foil and pierce the bottom of the crust with a fork. Stick back in the oven for an additional 10 minutes.

For the Filling

Preheat oven to 350 degrees F.  In a bowl combine all of the ingredients.  Pour into the pre-baked quiche crust and bake for 1 hour.  Cover with foil and bake for an additional 20-30 minutes or until knife inserted comes out clean.

 

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Summer Squash and Bacon Quiche

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