Description
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
Ingredients
Scale
- 1 deep dish pie shell, store bought or your favorite recipe
- 4 eggs, lightly beaten
- 1 1/2 cups half & half
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 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
- 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.
- 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.
- Stir in most of the cooked, crumbled bacon, saving a bit for the top.
- Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.
- Bake for about 30-40 minutes or until the center is set and the top is lightly golden.
- 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.
- Category: Breakfast