- Defrost pie dough
- Preheat oven to 400 degrees
- Roll out dough onto a floured surface
- Oil baking dish and place flattened dough into pan. Trim overlapping edges. Poke a series of small holes into dough
- Flash bake dough for 15 minutes at 400 degrees. Allow crust to cool
- Reduce oven temperature to 350 degrees
- Saute garlic until fragrant (20 seconds)
- Add summer squash to pan and saute until nearly softened
- Add spinach and herbs and saute until all is softened
- Cook bacon in separate skillet and chop into small pieces if desired
- Place fillings into pie dish overtop crust. Layer with the cheeses
- Beat eggs and mix with milk. Add onto toppings. Top with remaining cheese
- Bake for 45 minutes until filling is set. Allow to cool for 15 minutes and enjoy!
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 greyere
Premade pie dough
salt and pepper to taste
PREP + COOK TIME 2 hrs 30 mins
SERVINGS 8