Summer Squash, Bacon, and Mozzarella Quiche

Veggies for breakfast? Fantastic! :)

I sprinkled the bacon over the top instead of mixing

it into the egg mixture, so mine looked a little different

than this picture (we like crispy bacon) :)

Yield: 8 servings (serving size: 1 wedge)
Total: 2 Hours, 40 Minutes
Ingredients:
Crust: (or just use a pre-made crust)
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
1/4 cup ice water
Cooking spray

Filling:
1 tablespoon extra-virgin olive oil 

2 cups (1/8-inch-thick) slices yellow squash
2 cups (1/8-inch-thick) slices zucchini
1/4 cup chopped onion
1 tablespoon chopped fresh thyme
1 1/2 cup (6 ounces) shredded part-skim mozzarella cheese
1 cup fat-free milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper 

3 large egg whites 

3 large eggs 

6 slices turkey bacon, cooked and crumbled 

Preparation:
*If using a pre-made crust, skip steps 1 - 3 and just preheat oven to 400°. Fit dough into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack. Then go on to step 4.

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

Nutritional Information:

I added more cheese to the original recipe but also used turkey bacon AND cooked it on my microwave hanger (letting the fat drain off), so the calories and fat should be about the same:

Calories: 265
Fat: 14.1g
Saturated fat: 6.3g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 1.5g
Protein: 11.2g
Carbohydrate: 22.4g
Fiber: 1.2g
Cholesterol: 90mg
Iron: 1.7mg
Sodium: 556mg
Calcium: 134mg