🥧 Zucchini, Bacon & Mushroom Quiche
This savory quiche is rich, creamy, and packed with flavor from sautéed zucchini, crispy bacon, and earthy mushrooms. It’s perfect for breakfast, brunch, or even a light dinner!
🛒 Ingredients
For the Crust
- 1 pre-made pie crust (or homemade if you prefer)
For the Filling
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- ½ cup milk
- 1 cup zucchini (thinly sliced)
- 1 cup mushrooms (sliced)
- 6 strips bacon (cooked and crumbled)
- 1 small onion (chopped)
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
- 2 tablespoons olive oil or butter
- Salt and black pepper (to taste)
- ½ teaspoon dried thyme (optional)
- ½ teaspoon garlic powder
👩🍳 Instructions
1️⃣ Prepare the Crust
Preheat your oven to 180°C (350°F).
Place the pie crust into a tart or pie pan and prick the bottom with a fork.
Pre-bake the crust for 10 minutes, then set aside.
2️⃣ Cook the Filling
In a skillet, heat olive oil or butter over medium heat.
Add:
- Onion → cook until soft
- Mushrooms → cook until browned and moisture evaporates
- Zucchini → sauté for 2–3 minutes
Stir in the cooked bacon and set the mixture aside to cool slightly.
3️⃣ Make the Egg Mixture
In a large bowl, whisk together:
- Eggs
- Heavy cream
- Milk
- Salt, pepper
- Garlic powder
- Thyme
4️⃣ Assemble the Quiche
Spread the vegetable and bacon mixture evenly over the crust.
Sprinkle shredded cheese on top.
Pour the egg mixture over everything.
5️⃣ Bake
Bake in the oven for 35–40 minutes, or until the center is set and the top is golden.
6️⃣ Cool & Serve
Let the quiche rest for 10–15 minutes before slicing.
🍽 Serving Ideas
Serve warm or at room temperature with:
🥗 Fresh green salad
🍞 Toast or crusty bread
🥔 Roasted potatoes
💡 Tips for Best Results
✨ Don’t skip pre-baking the crust—it keeps it from getting soggy
✨ Cook vegetables first to remove excess moisture
✨ Let it rest before slicing for clean pieces
🥄 Optional Variations
- Add spinach or bell peppers
- Use turkey bacon for a lighter version
- Swap cheese for feta or goat cheese
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