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Quiche is such a versatile meal. Breakfast, lunch, or dinner this savory quiche recipe will make for a great main dish. With all of the protein packed eggs and veggies to fuel energetic kiddos, quiche is a no fail option – yes, even for dinner!
Quiche lends itself to light, summer vegetables perfectly. Delicate textures and flavors with a hint of savory-sweetness are the key. Paper thin sliced zucchini sautéed with sweet shallot and mixed with crumbled bacon and mozzarella is where this recipe gets all of it’s goodness.
Let’s be honest though – if you put a single piece of quiche on a man’s or growing son’s plate and tell him it’s dinner you’re probably going to get some… let’s call it “negative feedback.” It doesn’t look like enough food. That’s why I like to serve quiche with soup and/or salad (usually depending on the season) to round out the meal. I also plan 1 quiche per 2 adults if it’s dinner.
About the Ingredients
Zucchini – 1 small zucchini sliced thin. I like to use a mandoline to slice the zucchini because it gets the slices nice and thin and evenly sized.
Shallot – sliced thin, also with the mandoline if you have it.
Bacon – 2 slices, cooked and crumbled.
Seasonings – dried thyme, salt and pepper.
Eggs – 6 eggs total. 3 of them you’ll use whole and 3 of them you’ll just need the whites.
Milk – whatever kind you keep in the refrigerator will work just fine. I happen to use 1% because that is what my kids drink.
Mozzarella – shredded cheese works best in quiche because it melts in really well. It won’t leave chunks or a stringy texture.
Pie Crust – there are a few different options for quiche crust and all work equally as well. Frozen pie crust is the most convenient option. It comes already in the tin and you can bake it from frozen. Just fill the crust, bake and throw out the dish when your done eating. You could also use refrigerated pie crust which you place in your own pie plate, fill and bake. This just adds the step of shaping the crust and washing the dishes. OR if you’re feeling adventurous (or just don’t want to go to the market for crust ) you can make your own using this simple pie crust recipe. I promise it’s not as difficult as you think.
How to Make Savory Quiche with Zucchini and Bacon
Start by sautéing the sliced zucchini and shallot together until they are soft. Once they are nice and soft, season them with dried thyme, salt and pepper and then remove the pan from the heat.
In a mixing bowl, whisk the eggs and milk together. Then add the bacon and cheese, and a little salt and pepper.
Spread the zucchini and shallots evenly around the bottom of the pie crust.
Pour over the egg mixture.
Transfer the quiche to the oven.
Bake it for about an hour or until the center is set and no longer wet.
Recipe Substitutions & Variations
Quiche is the ultimate versatile recipe. Once you nail down the egg to milk ratio you can pretty much add in ingredients you want. My only advice is that add-ins be cooked. Raw vegetables are fine but I find they remain a little too crunchy for the texture of quiche. And raw meats may not cook all the way through. So just prep the protein and veggies in a sauté pan or in the oven and then dump them right in!
Make Ahead Instructions for Quiche
Quiche can easily be prepared in advance. The best method for make ahead quiche is to prepare your filling (cook the vegetables, make the egg / milk mixture including the cheese, bacon and seasonings, and combine everything) and store it in a covered container in the refrigerator. When you’re ready to bake your quiche, simply pour the filling into the pie crust and bake it for about an hour.
Freezer Meal Instructions for Quiche
To turn this recipe into an extra easy zucchini quiche recipe try preparing it advance and popping it in the freezer to enjoy later. The best method is to prepare the filling (cook the vegetables, make the egg / milk mixture including the cheese, bacon and seasonings, and combine everything) and pour it into the pie crust just as if you were going to put it in the oven.
In stead of baking the quiche, place it on a rimmed baking sheet (to catch any little spills) and move it to the freezer for about 30 minutes. After 30 minutes it should be starting to freeze enough to cover it with plastic wrap and remove it from the tray. Keep the quiche frozen for up to 1 month.
When you’re ready, simply bake the quiche from frozen – no need to defrost which means no planning ahead! Bake it in a 375°F oven for about 1 hour or until the center is set and no longer watery.
FAQ’s and Recipe Tips
Yes. There are 2 options here. If you plan to serve the quiche the same day, make the filling and store it in the refrigerator in an air tight container. When you’re ready, simply pour it into the crust and bake. If you plan to serve the quiche at a later date, assemble the quiche all the way up until putting it in the oven. Then cover it with plastic wrap and foil and freeze it. When you’re ready to serve it you can bake it from frozen for about 60-70 minutes or until the center is set.
For dinner – Soup, such as Classic Chicken Soup, and/or salad always make a nice compliment to quiche for dinner. You could also serve it with a pasta salad such as Couscous Summer Salad if you’re craving something a little heartier.
For breakfast or brunch – Serve quiche with fruit or a lightly dressed green salad.
Yes, all of the vegetables and meat should be cooked before adding them to a quiche. This is the best way to insure they cook completely and you don’t have any raw or crunchy texture in your quiche.
Zucchini has a lot of water it. By cooking the zucchini first, you’ll release and evaporate that extra water away. This will firm up your quiche when you bake it.
It isn’t necessary. By placing the vegetables on the bottom of the crust and then pouring over the filling, you’re adding enough stability to keep the crust from puffing up.
The Recipe for Savory Quiche with Zucchini and Bacon
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and what type of crust you used. Enjoy!
Savory Quiche with Zucchini and Bacon
Equipment
- 1 Mandoline slicer Optional – I like to use it to get the zucchini and shallot slices very thin and uniform but you can slice them with a knife if you don't have a mandoline.
Ingredients
- 1 small zucchini
- 1 shallot
- ½ tsp dried thyme
- 6 eggs 3 whole, 3 just the whites
- ½ cup milk
- 2 pieces cooked bacon crumbled
- ¼ cup shredded mozzarella cheese
- ½ tsp salt
- ¼ tsp pepper
- 1 frozen deep dish pie crust
Instructions
- Preheat oven to 375°F. Then heat 1 tablespoon of olive oil over medium heat in a small skillet.
- Using a mandoline slicer, slice the zucchini and then the shallot into the hot pan. Sauté the vegetables until soft, about 5 minutes, stirring occasionally so they don't brown too much.1 small zucchini, 1 shallot
- Season the zucchini and shallot with dried thyme. Remove from heat and set aside.½ tsp dried thyme
- In a mixing bowl, combine the eggs through pepper using a whisk.6 eggs, ½ cup milk, 2 pieces cooked bacon, ¼ cup shredded mozzarella cheese, ½ tsp salt, ¼ tsp pepper
- Spread the zucchini mixture evenly across the bottom of the pie crust. Then pour over the egg mixture.1 frozen deep dish pie crust
- Bake in the oven for 1 hour or until the center of the quiche is set.
Notes
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