Zucchini Bacon Quiche
|9 inch pie crust pastry||1 (your own or a mix)|
|Coarsely grated zucchini||2 1⁄2 Cup (40 tbs), unpeeled (4 to 6 zucchini)|
|Bacon slices||4 , diced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Margarine/Bacon drippings||1 1⁄2 Tablespoon|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Milk/Undiluted evaporated milk||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
Roll pastry a little thicker than for pies and fit into a 9-inch glass pie dish or a 10-inch fluted quiche dish.
Trim evenly in quiche dish.
For pie dish, trim pastry with 1/2 inch overhang.
Turn it under and press to rim with fork.
Grate zucchini onto sheet of foil and sprinkle with salt.
Let stand 30 minutes.
Squeeze out excess moisture and blot dry with paper towels.
Cook bacon until crisp.
Drain on paper towels.
In same pan, in 1 1/2 tablespoons margarine or bacon drippings, cook onion gently until soft and golden.
Stir in flour and zucchini, heat a minute or two to glaze with fat.
Spread half the cheese and bacon in pastry shell.
Beat eggs with milk and stir in zucchini.
Season lightly with salt and pepper.
Pour into pastry shell and sprinkle with rest of bacon and cheese.
Bake at 400°F for 15 minutes.
Reduce heat to 350°F and bake 20 to 25 minutes longer, until custard is set and slightly puffed.
Cool 15 to 20 minutes before cutting.