Best Zucchini Bacon And Gruyère Quiche Recipes

ZUCCHINI QUICHE WITH BACON AND HASH BROWN CRUST

Zucchini Quiche with Bacon and Hash Brown Crust image

This Zucchini Quiche with Bacon and Hash Brown Crust is perfect for breakfast, lunch, dinner or any time in between! The crispy hash brown crust just takes it over the top and did I mention BACON?? This easy quiche recipe is the perfect way to use up that extra zucchini!

Provided by Trish - Mom On Timeout

Time 1h10m

Number Of Ingredients 14

Ingredients

3 cups refrigerated or frozen hash browns (thawed, patted dry)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter (melted)
1/2 lb bacon (cooked, crumbled)
1 shallot (diced)
1 medium zucchini
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
5 eggs (room temperature)
1 cup plain Greek yogurt
3 cups shredded cheese ((Sharp Cheddar, Gruyere, Monterey Jack, Dubliner, Pepper Jack - a combination of 2 or more works best))

Steps:

Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible. Set aside.

Nutrition Facts : Calories 438 kcal, Carbohydrate 20 g, Protein 21 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 163 mg, Sodium 810 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ZUCCHINI BACON QUICHE

Zucchini Bacon Quiche image

I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 large eggs, lightly beaten
2 cups part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Steps:

Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

Nutrition Facts :

ZUCCHINI, BACON, AND GRUYèRE QUICHE

Zucchini, Bacon, and Gruyère Quiche image

Categories Cheese Egg Pork Vegetable Bake Quick & Easy Bacon Zucchini Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 11

Ingredients

1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)
Special Equipment
a 9 1/2-inch deep-dish pie plate

Steps:

Put oven rack in middle position and preheat oven to 450°F.
Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
Reduce oven temperature to 350°F.
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.