Bacon Zucchini Quiche

by Rachel on July 29, 2011

Bacon Zucchini Quiche

We had a delightful Bacon Zucchini Quiche at the Talisker Tower Restaurant in Deer Valley, Utah not long ago.  My children ate gobs and gobs of it and demanded that I sort out how to replicate it at home.  At my house I cook with no nitrate turkey bacon.  It isn’t nearly as salty as pork bacon.  You’ll want to cut the salt to ½ a teaspoon if you go for the pork variety.

Bacon Zucchini Quiche (4-6 servings)

  • 1 tablespoon olive oil
  • ½ yellow onion, finely diced
  • ½ cup crimini mushrooms, finely diced
  • 1 tablespoon chicken broth, white wine or water
  • ½ cup cooked bacon, diced (I use no-nitrate turkey bacon)
  • 2 eggs, lightly beaten
  • ½ cup heavy cream
  • ½ cup half & half
  • 1 cup grated Italian cheeses such as Parmesan, Romano, asiago, fontina, or mozzarella (it’s best if you use a blend of at least 2-3 types of cheese – grated Italian cheese blends are available in most major grocery stores)
  • 1 teaspoon salt (cut this to ½ teaspoon if you use pork bacon)
  • ½ teaspoon white pepper
  • ½ cup grated zucchini
  • 1 prepared uncooked piecrust (defrost the crust according to package instructions)

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium-high heat.  Add the onions and sauté until quite soft, 12-15 minutes.  Add the mushrooms and chicken broth (or wine or water) to the onions and cook until the liquid has evaporated, about 4 minutes.   Take the onion/mushroom mixture off of the heat and allow it to cool slightly (if not – when you drop it into the cream egg mixture the eggs will cook leaving you with quiche spiked with scrambled eggs – nasty).

In a mixing bowl mix together the eggs, cream, half & half, the spices, half of the grated cheese and all of the grated zucchini.

Put the defrosted piecrust into your pie pan.  Press the crust into the pan.  I find that defrosted store bought crusts often break into bits when you try to put them in the pan.  Gently press the broken bits together to form a complete crust.  Don’t fret about the breakage, no one will notice or care – and if they do, ignore them.  Reduce the oven temp to 325 and put the piecrust into the oven for ten minutes.  The crust should just start to bubble, but not brown.  Remove.  If you don’t precook the crust the bottom, in particular, will be slightly soggy.  Soggy crust is to be avoided like the plague (why is it that we still say this?  Not much plague around these days).

Gently mix the onion/mushroom mixture into the egg/cream mixture.  Add the chopped bacon and mix well.  Pour this into the lightly baked piecrust.  Sprinkle the remaining grated cheese over the top.  Return the quiche to the oven and bake at 325 degrees until the quiche is set.  This should take between 45-55 minutes, depending on your oven.  Sometimes the inside of the quiche lags behind the crust in cooking time.  Take a peek in your oven.  If the crust is getting too brown but the filling isn’t yet set, place a piece of tinfoil LOOSELY over the top of the quiche.  This will allow it to continue cooking without burning the crust. I am not clairvoyant and I have to stick a knife into my quiche to test if it is cooked through.  If you can tell whether a quiche is done without taking this step, bully for you.  The rest of us will have to live with quiches that have small stab marks in the center.  Serve warm, or cool to room temperature, refrigerate, and serve the next day at room temp.

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