Zucchini & Squash Quiche with Bacon and Mozzarella

Serving: 8 Slices

Ingredients

1 Frozen pie crust

1 Tbsp extra-virgin olive oil

2 Cups (1/8-inch thick) slices yellow squash

2 Cups (1/8- inch think) slices zucchini

1/4 Cup chopped shallots

1 Tbsp chopped fresh thyme

1 Cup skim milk

1/4 tsp freshly ground black pepper

4 Slices low sodium bacon, cooked and crumbled

3/4 Cup egg white beaters

3/4 Cup original egg beaters

3/4 cup shredded part-skim mozzarella cheese

1. prepare prepackaged pie crust according to directions on the box

2. to prepare the filling, heat a large nonstick skillet over medium 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.

3. Combine 1 cup of milk and the next 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 degree Fahrenheit for 40 minutes or until filling is set. Cool for 15 minutes on a wire rack.

Nutritional Information

Calories: 204

Carbs: 46

Total Fat: 84

Saturated Fat: 30

Protein: 46

Sodium: 314

Cholesterol:10