Squash Quiche
This is a delicious and fluffy quiche! Great protein meal with some complex carbs! The Squash really make this one a home run! Of course we all know everything is good with bacon! Quiche is one of the most easiest things to make even for the novice cook! And it's packed with protein! You can throw anything into a quiche except the kitchen sink! I shared this recipe with my Daniel Plan group at church and they all loved it, even the gluten/wheat free crust was a hit!
Ingredients
- Crust: Frozen Gluten/wheat free crust at Whole Foods in cold section over by the wine. They come two to a package and are easy and taste great, no one would even know they are wheat free unless you told them! One of my friends at church said this crust taste just as good as the one I make! And she doesn't cook gluten/wheat free! At least not yet.. teehee!
- 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 shallots (I didn't have any shallots on hand so went out the garden and snipped some fresh chives, after all they smell like onions!)
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 4 slices center-cut bacon, cooked and crumbled
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Preparation
- 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, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
- 6. Combine 1 cup cream and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com