I had some super fresh yellow squash and a big bag of kale to cook up from this week’s farmers market haul, and I happened upon this quiche recipe in Cooking Light — jackpot!

To go alongside, I grabbed a sauteed kale recipe from FoodNetwork.com, courtesy of Anne Burrell. It was super simple, with a nice kick from some crushed red pepper flake and a dash of sherry vinegar at the end. If you haven’t tried kale before, you’ve got to taste this. It’s healthy and really tasty too. Yum!

TW’s tips:

• Buy the crust for the quiche. Why stress out rolling dough, chilling it, etc. What a hassle.
• I added some Gruyere cheese in addition to the mozzarella, which browned up on top of the quiche quite nicely and added some nice saltiness. (Confession: I made a mistake and added the cheese on top after I poured in the eggs. Oops! Don’t do that. But it was still good.)
• I added more than 3 ounces of cheese. (Sorry Cooking Light, but that’s just not enough.)
• I used skim milk instead of 2% and just used a little bit less — it turned out fine.
• Not all of the egg mixture fit in the pie crust, which resulted in a little bit of a blowout/ spillage when it was cooking in the oven. Put it on a cookie sheet, and don’t overfill the crust.

Enjoy!

Summer Squash, Bacon and Mozzarella Quiche

Ingredients

• 9-inch frozen deep-dish pie crust
• 1 tablespoon extra-virgin olive oil
• 2 cups (1/8-inch-thick) slices yellow squash
• 2 cups (1/8-inch-thick) slices zucchini
• 1/4 cup chopped shallots
• 1 tablespoon chopped fresh thyme
• 1 cup 2% reduced-fat milk (I used 3/4 cup of skim)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 slices center-cut bacon, cooked and crumbled
• 3 large egg whites
• 3 large eggs
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.

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. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.

Sauteed Kale (by Anne Burrell)

Ingredients

• Extra-virgin olive oil
• 3 cloves garlic, smashed
• Pinch crushed red pepper
• 1 bunch baby kale, stems removed, cut into 1/2-inch lengths
• 1 bunch black kale, stems removed, cut into 1/2-inch lengths
• Kosher salt
• 1/4 cup chicken stock
• 1 tablespoon sherry vinegar