Friday, July 29, 2011

Zucchini pie with bacon

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I love zucchini, which is why I planted it in my garden. Five plants. They're thriving. For the past few months I've always had a few zucchini in the vegetable drawer. It's my own little vegetable security blanket.

I hear stories about people leaving zucchini on their neighbors' doorsteps in the middle of the night. I don't understand. Why would anyone give away zucchini rather than eating it? I can find a million things to do with zucchini. You can mix it with cheese and eggs and fry it into zucchini fritters. Shred it and make whole wheat zucchini muffins, chocolate zucchini muffins or zucchini squares. Slice it and bake it with cheese and breadcrumbs for a delicious zucchini gratin. Shave it with a vegetable peeler for a raw zucchini salad or saute it in olive oil and toss with basil and grated parmesan. Turn on the oven and make roasted tomato zucchini stew. Go all out and stuff grilled slices of zucchini with ricotta for a perfect summer hors d'oeuvre.

Or, if none of the recipes above appeal, try this zucchini pie with bacon. Fine, call it a quiche if you must. I like to think of it as pie. I made this late at night after a long day at work, so I used a frozen pie crust. If you make your own, good for you. Sometimes I do too. Not this time. Know what? It was still tasty.



If you've got an excess of zucchini in your garden, feel free to leave it on my doorstep in the middle of the night. I've got plans for it.



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Zucchini pie with bacon
Call it quiche or pie - either way you'll love the combination of shredded zucchini, smoky bacon and green onions in a cheesy custard base.
Ingredients
  • 1 9-inch single pie crust (store-bought or homemade)
  • 2 cups zucchini, shredded
  • 1 bunch green onions, chopped
  • 4 slices thick-cut cooked bacon, crumbled
  • 1 cup shredded mozzarella cheese
  • 3 eggs
  • 1/2 cup half-and-half
  • 1/2 tsp salt
  • freshly ground pepper
Instructions
Preheat the oven to 375 degrees. Lay the pie crust into a 9-inch pie plate and trim the excess. Put the pie plate on a foil-lined baking sheet.In a large bowl, mix together the zucchini, green onions, bacon and cheese.In a small bowl or Pyrex measuring cup, mix together the eggs, half-and-half, salt and pepper. Pour the egg mixture into the bowl with the zucchini and mix well.Pour the zucchini mixture into the prepared pie crust. Bake about 50 minutes, or until the middle of the pie is set and the top is nicely browned. Let cool to room temperature before serving.
Details
Prep time: Cook time: Total time: Yield: 1 9-inch pie

6 comments:

Evan Kleiman said...

A great, sane use for bacon. Sounds delicious.
Also,a question. How did you get that crust edge to look so beautiful?

Erika said...

Evan: it was late at night. I used a frozen pie crust. Don't tell.

Candace said...

With recipes like this, I can see why you would want zucchinis. This looks amazing. I just pinned it to try when my zucchini start producing. Thanks!

Heidi @ Food Doodles said...

That looks great! I always need ways to use up zucchini, and pairing it with bacon just might make my husband try it :D Love this!

Lucy Lean said...

I lOve that you used a frozen fancy crust and Evan asked about it :) your secret is safe with me!

Karly said...

Wish my neighbors would drop me off some zuchinni! I'd love to make this pie!

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