Summer Squash, Bacon, and Mozzarella Quiche

Yes those are cat cutouts on the top of the quiche. 

Today is Archie's 17th Birthday!

This was very, very good. The original recipe is from Cooking Light. I made a couple of modifications. I knew the original recipe would make too much custard filling for one of my pie plates. The custard came out nice and light. I think the addition of the egg whites attributed to this. This is not something I had added before. Having the crust in the freezer helped make the construction move along faster.

Ingredients (with my modifications)-
 Pate Brisee
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
1 tablespoon chopped fresh thyme
1 cup 1% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
2 large egg whites
2 large eggs
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Method-
Make the Pate Brisee. Wrap in plastic wrap.
Refrigerate for 1 hour.

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.

For 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.

Combine 1 cup reduced-fat milk 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.

Happy Birthday Archie!!!