1 prepared refrigerated pie crust 1 tablespoon olive oil 1 cup sliced mushrooms 1 medium-size yellow squash, cut into 1/8-inch thick slices 1 medium-size zucchini, cut into 1/8-inch thick slices 1 shallot, thinly sliced 1 teaspoon chopped fresh thyme Salt and pepper 4 eggs About 1-1/2 cups heavy cream 1/2 cup grated Parmesan cheese 1/2 cup diced mozzarella cheese
Preheat the oven to 400 degrees F. Place the pie crust into a 9-inch pie plate; fold the edges under and flute. Pierce the bottom and sides with a fork. Bake for 10 minutes. Cool on a wire rack. Reduce the oven temperatre to 350 degrees F.
Add the olive oil to a large skillet and heat over medium-high heat. Add the mushrooms and saute for 2-3 minutes until just starting to brown. Add the squash, zucchini, shallots, and thyme. Season the mixture with salt and pepper. Saute for 5 minutes or until tender. Set aside to cool slightly.
Break the eggs into a 2-cup measuring cup. Add enough heavy cream to reach the 2-cup mark. Pour the mixture into a bowl and add the grated Parmesan cheese. Whisk the mixture together to blend well.
Arrange the squash mixture evenly over the pie crust. Distribute the mozzarella cheese over the vegetables. Pour the egg mixture over the top. Bake at 350 degrees F. for 40 minutes or until the top is lightly golden brown. Cool for 10-15 minutes before serving.
When your garden is overflowing with summer squash and zucchini, this is the perfect dish to make. This quiche has a rich, creamy custard filling with layers of squash and mushrooms throughout. If you don't want a vegetarian dish, simply omit the mushrooms and add some crispy bacon instead. Either way it is great for dinner or lunch with a simple green salad served alongside.
TAKE THE PARTY OUTSIDE
Add a touch of Italian charm to any picnic, barbecue or garden party with this Tuscany dinnerware. This 12-piece set includes everything you need to serve a memorable outdoor meal. Perfect for outdoor dining and entertaining, this collection is inspired by classic Italian patterns.