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Zucchini, Bacon, and Gruyere Quiche

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6-8


Your favorite piecrust recipe or a 9″ pre-made crust

1/4 lb sliced bacon, coarsely chopped

2 medium (3/4 lb) zucchini, halved lengthwise, then 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 (1 cup) Gruyere, coarsely grated

Adapted From:

Great for brunch or a nice summer lunch

Put oven rack in middle position and preheat oven to 450° F.

Fit pie dough into pie plate and lightly prick all over. Back according to recipe or package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350° F. 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. Heat cream, milk, pepper, and remaining ¼ 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 hot cream mixture until combine. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.