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Bacon Zucchini Quiche

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Crust

  • 1/2 tsp salt
  • 1/3 cup ice water
  • 1 1/2 cups + 1 tbsp flour
  • 1/2 cup + 2 tbsp butter, chilled and cubed

Filling

  • 6 tbsp flour
  • 6 eggs
  • 1 cup creme fraiche
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp thyme, chopped
  • 5 slices bacon
  • 2 zucchini, peeled and lengthwise sliced
  • 1/2 cup gruyere
  • 10 inch oven safe skillet

Heat oven the 375

Pulse salt, flour, and butter in a food processor until coarse crumbs appear. Add in the ice water until a dough forms. Gather into a ball, wrap in plastic wrap and chill for 2 hours.

Roll out the dough on a lightly floured surface to slightly bigger than the skillet. Place in the skillet, trim off any excess. Cover with plastic wrap and chill for 20 minutes. Remove the plastic wrap, line with parchment and pie weights. Bake for 25 minutes or until lightly browned. Remove the parchment and pie weights and bake for an additional 5 minutes. Allow to cool

Whisk 1 egg with the flour, add the remaining eggs. Add the creme fraiche, milk, salt, pepper and thyme. Whisk until smooth

Arrange the bacon and zucchini slices on the crust and sprinkle with the cheese. Pour in the egg mixture. Bake for 25 minutes, reduce heat to 325 then bake for an additional 40-50 minutes until set

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