Bacon, Cheddar and Zucchini Quiche

Flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and zucchini gives it all the interest it needs to stand out in the brunch buffet.
By Dianna Muscari

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That’s right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche.

I get so caught up in my love of food and flavors that I sometimes forget how fabulous “plain” can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these.

Quiche has gained its rightful spot on many brunch menus because of its ease of preparation and crowd-pleasing abilities. I mean, it’s basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn’t too overpowering or underwhelming. It’s the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can’t think of anything easier than quiche that turns out as good. Need to save time? “Cheat” with a store bought pie crust. They often come in a 2 pack, so you’ll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it’s been a long-time favorite for a reason.

Bacon, Cheddar and Zucchini Quiche
 
Flaky, buttery crust nestles a creamy egg custard. The addition of cheddar, bacon and zucchini gives it the interest it needs to stand out at brunch. Adapted from About.com
Author:
Recipe Type: Breakfast
Ingredients
  • 1 deep dish pie shell, store bought or your favorite recipe
  • 4 eggs, lightly beaten
  • 1½ cups half & half
  • ¼ teaspoon thyme
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 cup sharp cheddar {or your favorite} cheese, shredded
  • 1 cup zucchini, grated, plus extra for garnish cut into thin rounds
  • 6-8 strips of bacon, cooked until crisp and crumbled
Instructions
  1. Place the crust on a baking sheet.* Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.
  2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.
  3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.
  4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.
  5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.
  6. Allow to cool for about 20 minutes before slicing.
Notes
Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

 

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes – which range from healthy to hearty to downright decadent – Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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1 Comment
  1. Since I’m borderline diabetic, I avoid crusts. From a different website, I make a custless quiche. You can cook regular bacon approx. 1/2 done or use Canadian style bacon to lay around the edge of the pie plate. No pre-bake required. Then just bake as directed.

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