The Kitchen Prep: #BrunchWeek: Bacon, Cheddar, Zucchini Quiche

Wednesday, May 7, 2014

#BrunchWeek: Bacon, Cheddar, Zucchini Quiche


I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.


I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.


Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

Brunch Egg Dishes:

Brunch Breads and Grains:

Brunch Fruits, Vegetables, Sides: 

Brunch Desserts: 
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Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

11 comments:

Taylor @ Food Faith Fitness said...

The zucchini in there totally surprised me! And I LOVE it! Bacon, cheese and some sneaky veggies? YES! Pinned!

Liz Berg said...

What a gorgeous quiche!! I love this filling combinaton, Dianna!!!

BecHeflin said...

This quiche is beyond beautiful! With bacon AND zucchini...it's a must bake for me!

The Little Ferraro Kitchen said...

Beautiful quiche! I always say that the simplest things are the best!

Lori @ Foxes Love Lemons said...

According to my mom, #BrunchWeek should really be #QuicheWeek, and she would love this gorgeous version!

Alice // Hip Foodie Mom said...

This is like all of my favorite things in a quiche!! love this, especially the zucchini!!! delicious!

Erin @ The Spiffy Cookie said...

I've never tried zucchini in a quiche before, it looks great!

Chelsea Lords said...

Haha! I am the same way - always trying to one up myself and then I remember that a lot of people just love ordinary things they are familiar with (or at least that's how I make myself feel better about my very ordinary recipes!) This is a gorgeous quiche!

Veronica Gantley said...

You had me at bacon!

Shaina Wizov said...

Gorgeous!!! I'll take mine without the bacon please, but you can bet I'd eat this thing right up. Cheddar and zucchini...yum!

Samantha @ Carpe Cibus said...

Yum! I'm a sucker for new brunch and breakfast ideas. Thank you!

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