Summer squash is ripening in the garden, so I thought I would put it to use in this recipe.
- 1-1/2 c. flour
- 1/2 tsp. salt
- 3 T. chilled butter, cut into pieces
- 2 T. shortening
- 1/4 c. ice water
- 1 T. olive oil
- 2 c. sliced yellow squash
- 2 c. sliced zucchini
- 1/4 c. chopped onion
- 1T. fresh thyme
- 1c. 2% milk
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 4 slices center-cut bacon, cooked crisp and crumbled
- 3 egg whites
- 3 eggs
- 3/4 c. shredded, part-skim mozzarella
For the crust, combine flour 1/2 tsp. salt, butter and shortening in a food processor until mixture resembles coarse meal. Gradually add water through food chute, processing just until the mixture is combined. Press into a 4-inch circle and wrap in plastic wrap. Chill for 1 hour.
Preheat oven to 400.
Place dough between 2 sheets of plastic wrap. Roll into a 12-inch circle. Press into a 9-inch deep-dish pie plate and flute edges. Pierce bottom and sides of dough with a fork. Bake 15 minutes. Cool on a wire rack.
Reduce oven temperature to 350.
For filling, heat a large nonstick skillet over medium-high heat. Add oil to the pan. Add squash, zucchini, onions, and thyme. Saute for 5 minutes or until squash and zucchini are tender. Cool slightly.
Combine 1 c. milk and next five ingredients ( through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture over crust and sprinkle with mozzarella. Pour egg mixture over cheese. Bake 45 minutes or until filling is set. Cool 15 minutes before slicing.