This Bacon Zucchini Quiche is one of my favorite quiches to make, especially in the summer when I have lots of fresh zucchini in the garden.
Bacon Zucchini Quiche - Beyond Quiche Lorraine
Quiche, just the name makes me think of being at a French Bistro. But baked custard dishes have been around for many years, and have, with variations, been made in England and Germany as well as the infamous Quiche Lorraine. The combinations of cheeses and fillings are almost endless; don’t like swiss, but love cheddar? Easy to switch out. Ham rather than bacon? Sure. The only thing you really need to remember when making a quiche is eggs and milk or cream are needed to make the custard. The rest is only limited by your imagination.
Bacon Zucchini Quiche is one of my favorite quiches to make, especially in the summer when I have lots of fresh zucchini in the garden … add a small green salad, a glass of wine or bubbles, and relax on the patio, enjoying the sun and the fruits of my labor.
Video showing how to make this delicious
Bacon Zucchini Quiche
How to Blind Bake
When you are making a pie that has a crust, and a custard type of filling, most of the time you need to blind bake the pie crust before you put the custard in. To blind bake, line the crust with parchment paper. Fill with either pie weights or beans. It works best if the crust has been placed in the freezer for at least 30 minutes; but if you don’t have time, no worries, your crust might shrink a bit, but probably not so you would notice it once it’s done. Place in a preheated 450º oven for about 15 – 20 minutes, or until just lightly browned. Remove the parchment and pie weights (if you used beans, save them for the next time, they aren’t any good to eat anymore) and let it cool. Then add the filling and finish baking.
LindySez: For me, a luxurious Sunday morning…a delish quiche, a glass (or two) of bubbly…the Sunday paper …just sitting with my hubby...Devine!.
Bacon Zucchini Quiche
- 1 9-inch pie crust Lindy's Favorite Pie Crust
- 3 large eggs fresh from the farm is best, otherwise use free-range eggs whenever you can
- 1 cup heavy cream
- Pinch of salt pepper, and nutmeg
- ½ cup grated Swiss cheese
- ½ cup grated gruyere cheese
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter or as needed
- ½ cup diced onion
- 1 cup diced zucchini but not the seedy part
- 3 slices thick applewood smoked bacon or you could use ham
- Salt and freshly ground pepper
- Cook the pie crust according to directions.
- Beat the eggs in a bowl, add the cream, mix well. Add a pinch of salt, pepper, and a bit of fresh ground nutmeg. Set – aside.
- In a medium skillet, heat the oil and butter together over medium heat, add the onions and sauté until just beginning to brown; add the zucchini along with a pinch of salt and pepper; cook until the zucchini is tender. Set aside.
- Meanwhile, cook the bacon until crisp (I did this in the microwave using paper towels, about 3 minutes on high); chop the bacon into small pieces.
- Heat the oven to 350º F (or in my case, lower the oven from 400°F to 350°F). Mix the bacon and onion/zucchini mixture together and place in the bottom of the pie crust, top with the cheeses (also mixed together), and then slowly pour the egg/cream mixture over. Place in the oven on a cookie sheet and bake for 35 – 45 minutes, or until set. There should be a slight wobble when you check for doneness. Remove from oven to a cooling rack and allow to cool at least 10 minutes before slicing.
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