Summer Squash, Bacon, And Mozzarella Quiche

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6 3/4 ounces all-purpose flour (about 1 1/2 cups)

1/2 teaspoon salt

3 tablespoons chilled unsalted butter, cut into small pieces

2 tablespoons vegetable shortening, cut into small pieces

1/4 cup ice water

Cooking spray

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

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

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