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Recipe Details
Ingredients (yields Serves 6 servings)
- 1 (9-inch) refrigerated pie dough round (from a 15-oz package)
- 1/4 lbs sliced bacon, coarsely chopped
- 2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
- 1/2 teaspoons salt
- 3/4 cups heavy cream
- 3/4 cups whole milk
- 1/4 teaspoons black pepper
- 3 large eggs
- 2 ounces Gruy�re, coarsely grated (1 cup)
- 9 1/2 Special equipment: a 9 1/2-inch deep-dish pie plate
Cooking Instructions
For cooking instructions, please visit epicurious.com
Public Comments (3)
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Robin_Horrigan
April 20th, 2010
An update a few months later...I just defrosted this quiche. I baked it at 400 degrees, covered with foil, for 25 minutes, and then for ten additional minutes uncovered. Just as good after being frozen and reheated. This is good to know for the upcoming zucchini season.
sarahkfullerton
March 5th, 2010
This is awesome. I actually cheated and used pre-cooked bacon. Also, didn't have cream on hand so I used half whole milk and half skim milk. It was great!
Robin_Horrigan
February 22nd, 2010
I used my "oven roasting" method for the bacon and sauteed the veggies in olive oil. I think it's much less messy to do it this way. I also happen to really like Whole Foods frozen pie crusts (two to a package) so I used one of those instead of a refrigerated (or homemade) pie dough. The drawback here is that I don't get to use one of my lovely pie plates, but the savings in time and, quite frankly, mess - is worth the trade off. Thaw the frozen crusit for 20 minutes, then bake at 400 degrees for 11-13 minutes (you can do this while the bacon is roasting if you have not done the bacon ahead of time). Then proceed with the recipe as instructed. - Robin Horrigan