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Category: Main Dish
Prep Time: Cook Time: Total Time:
•1 (9-inch) refrigerated pie dough round (from a 15-oz package) or make your own
•1/4 lb sliced bacon, coarsely chopped
•2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
•1/2 teaspoon salt
•3/4 cup heavy cream
•3/4 cup whole milk
•1/4 teaspoon black pepper
•3 large eggs
•2 oz Gruyere, coarsely grated (1 cup) or Swiss (Gruyere is better but cost so much more)
9 1/2-inch deep-dish pie plate
Put oven rack in middle position and preheat oven to 450F.
Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
Reduce oven temperature to 350F.
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
Whisk together eggs in a large heatproof bowl, then gradually whisk in a little hot cream mixture add rest until combined.(Be careful you do not add a lot of hot at once because it will scramble the eggs) Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. (Cover edges with foil if browning to quickly) Transfer quiche in pan to rack to cool slightly, about 20 minutes.
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Quiche with Bacon and Zucchini
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Category: Main Dish
Prep Time: Cook Time: Total Time:
•1 (9-inch) refrigerated pie dough round (from a 15-oz package) or make your own
•1/4 lb sliced bacon, coarsely chopped
•2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
•1/2 teaspoon salt
•3/4 cup heavy cream
•3/4 cup whole milk
•1/4 teaspoon black pepper
•3 large eggs
•2 oz Gruyere, coarsely grated (1 cup) or Swiss (Gruyere is better but cost so much more)
9 1/2-inch deep-dish pie plate
Put oven rack in middle position and preheat oven to 450F.
Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
Reduce oven temperature to 350F.
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
Whisk together eggs in a large heatproof bowl, then gradually whisk in a little hot cream mixture add rest until combined.(Be careful you do not add a lot of hot at once because it will scramble the eggs) Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. (Cover edges with foil if browning to quickly) Transfer quiche in pan to rack to cool slightly, about 20 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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