Zucchini and Bacon Quiche
Ingredients
The crust
-
1 ¼
cups
flour
-
¼
teaspoon
coarse salt
-
8
tablespoons
cold butter
-
4-5
tablespoons
ice water
The filling
-
1
medium
zucchini, shredded
-
1 ¼
teaspoons
coarse salt
-
½
pound
uncured bacon, chopped
-
8
large
eggs
-
¼
cup
plain Greek yogurt
-
2
tablespoons
Dijon mustard
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
½
teaspoon
ground black pepper
-
½
teaspoon
dried dill
-
¼
teaspoon
dried thyme
-
¼
teaspoon
crushed red pepper flakes
-
½
cup
shredded white cheddar cheese
Instructions
- Make the dough by pulsing flour, salt, and cold butter in a food processor, then add ice water until pea-sized granules form.
- Transfer the dough to a floured surface, shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the filling by salting the shredded zucchini and letting it sit for 5-10 minutes, then squeeze out excess moisture.
- Cook the chopped bacon in a skillet until crispy, then set aside on a paper towel.
- In a bowl, whisk together eggs, Greek yogurt, Dijon mustard, onion powder, garlic powder, remaining salt, pepper, dill, thyme, and red pepper flakes.
- Fold the zucchini and bacon into the egg mixture.
- Preheat the oven to 425°F.
- Roll out the dough and fit it into a 9-inch pie plate, securing the edges and poking holes in the bottom.
- Pour the egg mixture into the crust and top with shredded cheese.
- Bake for 10 minutes, then reduce the temperature to 350°F and bake for an additional 20-30 minutes until set.
- Allow to cool slightly before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
399
Total fat
25g
Total carbohydrates
21g
Total protein
25g
Sodium
541mg
Cholesterol
230mg
You might also like