SUMMERTIME ZUCCHINI PIE
A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.
Provided by mcd85
Categories Breakfast and Brunch Eggs
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
- Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
- Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
- Chop the bacon and stir through the zucchini mixture.
- Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
- Bake in preheated oven until the top begins to brown, about 30 minutes.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 15.6 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 484.3 mg, Sugar 2 g
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