Yield Makes one 10-inch quiche Number Of Ingredients 11 Steps:
On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes. Preheat oven to 375 degrees. Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely. In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve. Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
Time 50m Yield 8 servings. Number Of Ingredients 12 Steps:
Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat over to 425 degrees F. Cook bacon until crisp; drain and set aside. Saute onion in butter until wilted. Add mushrooms and zucchini and saute 4 more minutes. Stir in flour and cook 2 more minutes, until thickened. Remove from heat and cool. Place bacon over bottom of pie crust. Top with grated cheese and spoon vegetable mixture over the cheese. Combine eggs, milk, salt and pepper. Pour over vegetables. Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F and bake 30 minutes longer, or until filling is set and top is lightly browned. Serve warm.
Time 1h5m Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch pie plate with cooking spray and coat with bread crumbs. Mix eggs, zucchini, biscuit mix, onion, Cheddar cheese, vegetable oil, parsley, Parmesan cheese, garlic, oregano, salt, and black pepper in a large bowl until well blended. Pour mixture into prepared baking dish. Bake in preheated oven until golden brown and eggs are set, 45 minutes to 1 hour. Allow quiche to cool for 10 minutes before serving.
More about “zucchini bacon quiche recipes”
Yield Makes 6 to 8 main-course servings Number Of Ingredients 11 Steps:
Put oven rack in middle position and preheat oven to 450°F. Fit pie dough into pie plate and lightly prick all over. Bake according to 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. Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate. Heat cream, milk, pepper, and remaining 1/4 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 combined. 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.
