Bacon Zucchini Quiche
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
Ingredients
- 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
Instructions
- 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.
Notes
Find the recipe for Lindy's Favorite Pie Crust here
Nutrition
Serving: 1gSodium: 579mgFiber: 1gCholesterol: 186mgCalories: 437kcalPolyunsaturated Fat: 17gSaturated Fat: 17gFat: 35gProtein: 13gCarbohydrates: 17g
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