Rustic Bacon Cheddar Zucchini Quiche
Warm, gooey, and delicious, this rustic bacon cheddar zucchini quiche is high in protein and packed full of delicious flavor! This is the best zucchini quiche recipe!
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Why You’ll Love This Recipe
You will love this recipe because it is easy to make, high in protein, and delicious. This zucchini quiche pretty much covers every food group, from the whole wheat crust to the shredded zucchini, all of the goodness is packed inside!
Before You Begin
Shred and drain your zucchini before you begin the egg mixture for the quiche. Shred your zucchini in a food processor or on a grater on the finest setting. Then place your shredded zucchini in a fine mesh strainer or a cheese cloth and give it a squeeze to get rid of excess liquid.
Straining the zucchini is important because the extra water from the zucchini will thin out the egg mixture and make it watery.
Rustic Bacon Cheddar Zucchini Quiche
Course: BreakfastDifficulty: Medium8
servings25
minutes35
minutesWarm, gooey, and delicious, this rustic bacon cheddar zucchini quiche is high in protein and packed full of delicious flavor! This is the best zucchini quiche recipe!
Before You Begin
– Shred and drain your zucchini. Shred in a food processor or on a grater on the finest setting. Place shredded zucchini in a fine mesh strainer or a cheese cloth and squeeze out the excess liquid.
Optional Add-Ins
– Crumbled breakfast sausage
– Ham
– Diced bell peppers
– Mushrooms
Other Zucchini Recipes
– Cinnamon Zucchini Waffles
– Lemon Zucchini Cake
– Spelt Zucchini Muffins
Ingredients
- Pie Crust
160 g soft white wheat (BEFORE milling)
1/2 tbsp honey
1/4 tsp salt
1 stick of shredded cold butter
5-6 tbsp ice water
- Quiche
5 thick slices of bacon (diced)
1/4 cup diced onion
10 eggs
1/2 cup Greek yogurt
1/2 cup shredded zucchini
1 1/4 tsp salt
1/2 tsp pepper
1/2 cup shredded sharp cheddar cheese
Directions
- Pie Crust
- Weigh out the grain berries and mill the flour.
- In a bowl, combine the flour honey, salt, and cold, shredded butter. Mix with a fork until the butter is pea-sized and well-incorporated.
- Add in the ice water one table spoon at a time and continue to mix until dough comes together (no dry flour).
- Add just enough water until you can squeeze the dough together and it sticks. If it crumbles, add another tablespoon of water.
- Chill the dough in the fridge for 30 minutes.
- Roll the chilled dough out and place it in a pie dish. Press the dough along the bottoms and the sides.
- Pre-bake the dough at 350 F for 15 minutes.
- Quiche Mixture
- Dice up the bacon and onions. Fry in a pan on medium heat until the bacon is cooked through and the onions are translucent.
- In the blender, add eggs, yogurt, salt, and pepper. Blend until the egg mixture is well-combined and smooth.
- Add the shredded zucchini to the blended egg mixture and give it a mix to combine.
- Once the crust is pre-baked, scoop the bacon and onion in the crust with a slotted spoon (to limit grease).
- Pour the egg and zucchini mixture into the crust.
- Top the quiche with 1/2 cup of shredded sharp cheddar cheese.
- Bake the quiche at 350 F for 30-35 minutes or until the middle is firm.
- After baking, let the quiche set for 10 minutes for before cutting and serving.
- Other Breakfast Recipes
Optional Add-Ins
- Customize this quiche with various meats such as breakfast sausage or ham or with different vegetables such as bell peppers or mushrooms.
Ingredients
- Soft white wheat
- Butter
- Bacon
- Onions
- Eggs
- Yogurt
- Zucchini
- Cheese
- Salt/Pepper
Equipment
How to Make Zucchini Quiche
Pie Crust
Weigh out the grain berries and mill the flour. In a bowl, combine the flour honey, salt, and cold, shredded butter. Mix with a fork until the butter is pea-sized and well-incorporated. Add in the ice water one table spoon at a time and continue to mix until dough comes together (no dry flour).
Be sure to add just enough water until you can squeeze the dough together and it sticks. If it crumbles, add another tablespoon of water. Chill the dough in the fridge for 30 minutes. Roll the chilled dough out and place it in a pie dish. Press the dough along the bottoms and the sides.
Pre-bake the dough at 350 F for 15 minutes.
Quiche Mixture
Dice up the bacon and onions. Fry in a pan on medium heat until the bacon is cooked through and the onions are translucent.
In the blender, add eggs, yogurt, salt, and pepper. Blend until the egg mixture is well-combined and smooth. Add the shredded zucchini to the blended egg mixture and give it a mix to combine.
Once the crust is pre-baked, scoop the bacon and onion in the crust with a slotted spoon (to limit grease). Pour the egg and zucchini mixture into the crust and top with shredded sharp cheddar cheese.
Bake the quiche at 350 F for 30-35 minutes or until the middle is firm. After baking, let the quiche set for 10 minutes for before cutting and serving.
Storage for Zucchini Quiche
After the quiche has completely cooled, cover the pie pan tightly with plastic wrap or place the cut pieces into an airtight container and store in the fridge for up to a week.
FAQ
Can I just add rough chopped zucchini to the blender with the egg instead of shredding? Yes and no. You could add it to the blender if you are in a hurry, but the BEST method is shredding and straining the zucchini so that the water from the zucchini doesn’t thin out the egg mixture.
Can this quiche be frozen? Yes! First, bake the quiche and allow it to cool completely. Cover it tightly with plastic wrap and foil on top to keep the seal airtight. Store the quiche in the freezer for up to 6 months.
Could I swap out the yogurt for cottage cheese? Yes! If you prefer cottage cheese, you could swap out the yogurt and put cottage cheese in instead. The swap would add more salt to the recipe, so salt to taste.
