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Zucchini Quiche Recipe

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This recipe for Zucchini Quiche, by , is from Linda's Cooking My Way Through Covid19 Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda McLaughlin


1½ lbs zucchini
One 10 or 11 oz package pie crust mix,or1 frozen9"deep dish pie crust
8 slices bacon, quartered(optional)
½ lb natural Swiss cheese, grated
4 eggs
1½ c light cream
⅛ tsp nutmeg
⅛ tsp + 1 tsp salt
dash pepper

Wash zucchini,trim ends&slice into¼"thick rounds.In large skillet bring1 c water to boiling,add1 tsp salt&the zucchini.Bring back to boiling;cook covered3min.Drain well.
IF USING PIE CRUST MIX:prepare pie crust as package label directs.On lightly floured pastry cloth with stockinet-covered rolling pin,roll pastry to form14"circle.Use to line an 11"pie plate.Flute edge.Refrigerate.
IF USING FROZEN PIE CRUST:crust is ready to use once removed from package/defrosted
Preheat oven to375º.Sauté bacon until crisp.Drain on paper towels.Sprinkle bottom of pie crust with bacon&then cheese.Arrange½of zucchini slices over cheese.In medium bowl with rotary beater,beat eggs with cream,nutmeg,⅛ tsp salt&pepper just until combined.Pour cream mixture into pie shell.Arrange remaining zucchini on pie.Bake 40 minutes or until puffy&golden.
This makes a delicious quiche with or without the bacon.It's a perfect item for a large brunch/lunch(ie at church),where you can serve2quiches,1with&1without bacon,so everyone can partake. Serves 12




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