Zucchini and Bacon Quiche
Celebrate the perfect balance of savory and fresh flavors with this irresistible Zucchini and Bacon Quiche! Featuring a flaky pie crust filled with tender sautéed zucchini, crispy bacon, and creamy Gruyère cheese, this quiche is elevated with a rich egg custard infused with a touch of heavy cream, milk, and fresh parsley. Perfect for brunch, lunch, or even dinner, it’s a versatile dish that can be served warm or at room temperature. Easy to make with just 20 minutes of prep, this quiche bakes to golden perfection in under an hour, making it a show-stopping centerpiece for any meal. Whether you’re hosting a gathering or simply looking for a hearty meal packed with flavor, this zucchini and bacon quiche recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 store-bought or homemade Pie crust
- 2 medium (about 300g) Zucchini
- 6 slices Bacon
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 cup Shredded Gruyère cheese
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust (if homemade) and fit it into a 9-inch (23-cm) pie dish. Trim the edges and refrigerate it while you prepare the filling.
Slice the zucchini into thin rounds. Heat the olive oil in a non-stick skillet over medium heat and sauté the zucchini for 5-7 minutes until softened but not mushy. Season with salt and black pepper, then set aside to cool slightly.
Cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces and set aside.
In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the shredded Gruyère cheese and chopped parsley.
Remove the chilled pie crust from the refrigerator. Spread the cooked zucchini evenly over the bottom of the crust, followed by the crumbled bacon.
Pour the egg and cheese mixture over the zucchini and bacon, spreading it evenly with a spatula if necessary.
Place the quiche on the center rack of the preheated oven and bake for 40-50 minutes, or until the filling is set and the top is golden brown. To check doneness, insert a knife into the center; it should come out clean.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 9514 mg | 414% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 53.0 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1406 mg | 108% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
