Thursday, September 26, 2013

Zucchini Bacon Quiche

Jessie's quiche was a total winner for everyone in my family.  I kicked myself for not making two to freeze  one or share the yumminess with friends.  The cream cheese on the bottom of the crust gave the quiche a special creamy texture that was delicious.  

1 frozen 9-inch deep dish pie shell 
4 ounces cream cheese

6 strips of bacon, diced
1-2 cups of roughly chopped zucchini
1 medium onion, chopped
1 clove of garlic, chopped
2 eggs beaten
1/4 tsp of dried basil
1/4 tsp of dried oregano
1 cup of shredded mozzarella cheese
1/2 tsp of pepper
generous pinch of salt

Preheat oven to 425
Pre-Bake crust for 10 minutes.
Cool completely.
Cook the bacon in a skillet over medium heat until crisp.  Remove and drain on paper towel.
Using two tablespoons of the bacon drippings, saute the prepped zucchini, onion, and garlic until tender.
In a large bowl, combine eggs, cheese, seasonings, bacon and zucchini mixture.
Cover the bottom of the pie crust with the cream cheese, cut into small pieces.
Pour the zucchini mixture into baked, cooled crust.
Bake at 375 degrees for 20 minutes or until a knife inserted in the center comes out clean. Cover the edges of the pastry with foil if it starts to brown too quickly.  Mine was in for almost 30 minutes.

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