yellow squash and mozzarella quiche with fresh thyme

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Servs: 4

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  • add   <b>Crust</b><br> 1 1/4 cups unbleached all purpose flour<br> 1/2 teaspoon salt<br> 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inchcubes<br> 4 tablespoons (or more) ice water<p><b>Filling</b><br> 1 tablespoon


  1. For crust:
  2. Blend flour and salt in processor. Add butter. Using on/off turns, blend
  3. until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns,
  4. blend until dough comes together in moist clumps, adding more ice water by
  5. teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk.
  6. Wrap and chill at least 1 hour and up to 1 day.
  7. Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch
  8. round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold
  9. overhang in; press to form double-thick sides. Push sides up until 1/4 inch
  10. higher than top edge of pan. Pierce crust all over with fork. Freeze 10
  11. minutes.
  12. Line dough with foil and dried beans or pie weights. Bake until sides are
  13. set, about 25 minutes. Remove foil and beans. Bake until crust is golden,
  14. piercing with fork if crust bubbles, about 15 minutes. Transfer crust to
  15. rack; cool completely. Reduce oven temperature to 350°F.
  16. For filling:
  17. Melt butter in heavy medium skillet over medium heat. Add squash and thyme.
  18. Sauté until squash is just tender and translucent, about 5 minutes.
  19. Cool to room temperature.
  20. Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over
  21. bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour
  22. egg mixture into crust, filling completely (some egg mixture may be left
  23. over).
  24. Bake quiche until filling is golden and set in center, about 35 minutes.
  25. Transfer quiche to rack; cool 15 minutes.