Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Bacon-Zucchini Quiche
| 6 strips bacon, diced |
| 2 teaspoons spicy brown mustard |
| 3 cups finely sliced zucchini, about 1 ¼ lbs. |
| 1 medium onion, chopped |
| 2 eggs, beaten |
| 2 cups four cheese blend |
| 2 tablespoons dried parsley flakes |
| ½ teaspoon pepper |
| ¼ teaspoon garlic powder |
| ¼ teaspoon dried oregano |
| ¼ teaspoon dried basil |
Spread mustard in the bottom of a 10" quiche or a 9" deep dish pie pan.
In skillet (I used a 3 qt. Calphalon skillet with high sides) cook bacon until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Sauté the zucchini and onion in the drippings until tender.
In a large bowl, combine eggs, cheese, seasonings, bacon, and zucchini mixture. Pour into prepared dish.
Bake at 375 for 25-30 minutes.
NOTE: This is in the August/September 2004 TASTE OF HOME. I made a few changes in the recipe. It did call for a crust of one 8 ounce tube of crescent rolls. Since we do as much low carb as we can, I simply eliminate the crust when I make a quiche. It also called for yellow mustard and I used the spicy brown instead. Also, it called for mozzarella cheese and I used the four blend instead. WE liked the flavors of the quiche, which I served with a fruit salad.