Summer Squash, Bacon, and Mozzarella Quiche

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 large egg whites 
• 3 large eggs 
• 1.5 cups flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 0.3 cup ice water 
• 1 cup milk 2% reduced-fat
• 1 tablespoon olive oil extra-virgin
• 3 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon salt 
• 0.8 teaspoon salt 
• 0.3 cup shallots chopped
• 4 slices center-cut bacon crumbled cooked
• 3 tablespoons butter unsalted chilled cut into small pieces
• 2 tablespoons vegetable shortening cut into small pieces
• 2 cups baby squash yellow ()
• 2 cups zucchini ()

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• plastic wrap
• measuring cup

Directions

1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined.
3. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
4. Preheat oven to 40
5. 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.
6. Roll dough, still covered, into a 12-inch circle.
7. Place dough in freezer 5 minutes or until plastic wrap can easily be removed.
8. 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.
9. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork.
10. Bake at 400 for 15 minutes. Cool on a wire rack.
11. Reduce oven temperature to 35
12. To prepare the filling, heat a large nonstick skillet over medium-high heat.
13. Add oil to pan; swirl to coat.
14. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
15. 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.
16. Pour the egg mixture over cheese.
17. Bake at 350 for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
18. Wine Match: Loaded throughout with refreshing minerality and just enough of a sweet, smoky-heat flavor, the 2006 Hugel et Fils Pinot Blanc "Cuve les Amours" (Alsace, France, $1
19. is an incredible match with this fresh and light Summer Squash, Bacon, and Mozzarella Quiche. --Alexander Spacher