Squash Quiche with Thyme and Mozzarella Recipe
Squash Quiche with Thyme and Mozzarella
1 refrigerated rolled pie crust
Aluminum foil (plus dried beans or pie weight)
1 tablespoon unsalted butter
8 ounces yellow squash, cut into 1/4-inch-thick rounds (about 2 cups)
1 teaspoon fresh thyme leaves
6 large eggs (or 1 1/2 cups egg substitute)
1 cup half-and-half
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3/4 cup shredded mozzarella cheese
Preheat oven to 375°F. Roll out dough on floured surface. Transfer to 10-inch- tart pan with removable bottom. Press to form sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork.
Line dough with foil and dried beans or pie weights. Bake 10 minutes or until sides are set. Transfer pan to rack; cool completely. Reduce oven temperature to 350°F.
Melt butter in medium sauté pan on medium heat. Add squash and thyme. Cook squash 5 minutes or until tender. Cool to room temperature.
Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust; sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).
Bake quiche 30–35 minutes or until filling is golden and center is set. Transfer quiche to rack; cool 15 minutes. Slice and serve. Recipe Publix Aprons: