Summer Squash and Spinach Quiche

Spice up any early morning with this summery and rich breakfast quiche. Keeps well in the fridge too, for a satisfying meal prep!

---

Recipe Instructions

PREP + COOK TIME 2 hrs 30 mins

SERVINGS 8

Ingredients:

• 3 cups yellow squash sliced 1/8 inch thick

  1 bunch spinach

  ¼ cup garlic minced

  1 tablespoon fresh thyme chopped

  1 cup 2% reduced-fat milk

  4 slices center-cut bacon, cooked and crumbled (optional)

  4 large eggs

  ¾ cup (3 ounces) shredded part-skim mozzarella cheese

  ½ cup gruyere 

  Premade pie dough

  salt and pepper to taste

Directions

1. Defrost pie dough

2. Preheat oven to 400 degrees

3. Roll out the dough onto a floured surface

4. Oil the baking dish and place the flattened dough into the pan. Trim overlapping edges. Poke a series of small holes into the dough

5. Flash-bake dough for 15 minutes at 400 degrees. Allow crust to cool

6. Reduce oven temperature to 350 degrees

7. Saute garlic until fragrant (20 seconds)

8. Add summer squash to the pan and saute until nearly softened

9. Add spinach and herbs and saute until all is softened

10. Cook bacon in separate skillet and chop into small pieces if desired

11. Place fillings into the pie dish over the top crust. Layer with the cheese

12. Beat eggs and mix with milk. Add onto toppings. Top with remaining cheese

13. Bake for 45 minutes until the filling is set. Allow to cool for 15 minutes and enjoy!