3large eggsfresh from the farm is best, otherwise use free-range eggs whenever you can
1cupheavy cream
Pinchof saltpepper, and nutmeg
½cupgrated Swiss cheese
½cupgrated gruyere cheese
1teaspoonextra virgin olive oil
1teaspoonunsalted butteror as needed
½cupdiced onion
1cupdiced zucchinibut not the seedy part
3slicesthick applewood smoked baconor 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