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!

  1. Defrost pie dough
  2. Preheat oven to 400 degrees
  3. Roll out dough onto a floured surface
  4. Oil baking dish and place flattened dough into pan. Trim overlapping edges. Poke a series of small holes into 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 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 pie dish overtop crust. Layer with the cheeses
  12. Beat eggs and mix with milk. Add onto toppings. Top with remaining cheese
  13. Bake for 45 minutes until filling is set. Allow to cool for 15 minutes and enjoy!


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