Zucchini and Bacon Quiche: A Savory Summer Delight

The scent of sizzling bacon and the gentle aroma of sautéed zucchini – for me, these are the quintessential perfumes of late summer. I remember a time, years ago, when my garden overflowed with zucchini, the plants practically yielding a harvest each time I looked at them. Faced with a bounty that threatened to take over the kitchen counter, I needed a dish that was both hearty and a clever way to incorporate all those emerald treasures. This Zucchini and Bacon Quiche was born from that very necessity, a happy accident that became a beloved staple. The kids, ever so discerning, never even suspected the vibrant green goodness hidden within, each bite a testament to the magic of bacon-induced flavor and the humble zucchini. It’s a dish that truly embodies savory simplicity, a perfect way to use up those garden gifts and create a meal that feels both comforting and a little bit elegant.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4-6
• Yield: 1 pie
• Dietary Type: Standard (Can be adapted for vegetarian by omitting bacon, and for gluten-free with an alternative crust.)

Ingredients

This quiche is designed for simplicity, allowing the fresh flavors of zucchini and the smoky allure of bacon to shine.

For the Crust:

• 1 (8-ounce) can refrigerated crescent dinner rolls

For the Filling:

• 2 tablespoons mustard (Dijon or yellow work well)
• 6 pieces bacon, cooked and crumbled
• 3 cups zucchini, finely chopped
• 2 onions, chopped
• 3 eggs, beaten
• 8 ounces mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/2 teaspoon dried basil

Equipment Needed

For this straightforward quiche, you won’t need a lot of specialized equipment.

• A 9-inch pie plate or similar baking dish.
• A large skillet for sautéing the vegetables.
• A medium bowl for mixing the filling.
• A whisk for beating the eggs.
• An oven preheated to the correct temperature.

Instructions

Crafting this quiche is a joy, a process that unfolds with satisfying ease. Follow these steps carefully, and you’ll be rewarded with a delicious meal.

1. Prepare the Crust: Begin by unfolding the refrigerated crescent dinner rolls. Carefully press the rolls into the bottom and up the sides of your pie plate, forming a single, even crust. Don’t worry if there are small gaps; they will seal as they bake.
2. Add the Mustard Base: Once the crust is in place, spread the 2 tablespoons of mustard evenly over the bottom of the pie crust. This adds a subtle tang and depth of flavor that perfectly complements the other ingredients.
3. Cook the Bacon: In a separate skillet (or the same one you’ll use for the vegetables, if you prefer to cook the bacon first), cook the 6 pieces of bacon until they are crisp. Once cooked, remove the bacon from the skillet, set it aside on a paper towel-lined plate to drain, and reserve the bacon grease.
4. Sauté the Vegetables: Return the skillet with the reserved bacon grease to medium heat. Add the 2 chopped onions and 3 cups of finely chopped zucchini. Sauté the vegetables until the zucchini is tender. This usually takes about 5-8 minutes, depending on the heat and how finely chopped your zucchini is.
5. Prepare the Egg Mixture: While the vegetables are sautéing, in a large bowl, whisk together the 3 beaten eggs. To this, add the 8 ounces of shredded mozzarella cheese, 2 tablespoons of chopped parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of oregano, and 1/2 teaspoon of dried basil. Mix these ingredients well until they are thoroughly combined.
6. Incorporate the Bacon: Crumble the cooked bacon into small pieces. Add the crumbled bacon to the egg mixture in the bowl.
7. Add the Zucchini and Onion: Once the zucchini and onion mixture in the skillet is tender, carefully add it to the egg mixture in the large bowl.
8. Mix Thoroughly: Mix all the filling ingredients together well, ensuring that the zucchini, onion, bacon, and cheese are evenly distributed throughout the egg mixture.
9. Assemble the Quiche: Pour the prepared filling into the pie plate that already has the crescent roll crust and mustard base. Ensure the filling is spread evenly.
10. Bake to Perfection: Bake in a preheated oven at 375 degrees Fahrenheit for 25 to 30 minutes. You’ll know the quiche is done when the crust is golden brown and the filling is set and slightly puffed. A knife inserted into the center should come out clean.
11. Rest and Serve: Once baked, remove the quiche from the oven and let it rest for a few minutes before slicing. This allows the filling to fully set and makes for cleaner cuts.

Expert Tips & Tricks

To elevate your zucchini and bacon quiche from delicious to absolutely phenomenal, consider these chef-inspired insights.

• Zucchini Moisture Control: Zucchini can release a surprising amount of water. If you find your zucchini is particularly watery, after chopping, you can place it in a colander and sprinkle it with a little salt. Let it sit for about 10 minutes, then squeeze out any excess moisture before sautéing. This step will prevent a soggy quiche.
• Bacon Fat Foundation: Don’t be shy about using that flavorful bacon grease for sautéing your onions and zucchini. It infuses them with a wonderful smoky depth that is essential to the quiche’s character.
• Cheese Variations: While mozzarella provides a lovely mild stretch and melt, feel free to experiment with other cheeses. A sharp cheddar, Gruyère, or even a bit of Parmesan can add a delightful new dimension to the flavor profile.
• Herbal Freshness: While dried herbs are specified for convenience, if you have fresh thyme or chives on hand, finely chop them and add them to the egg mixture for an even brighter, fresher taste.
• Crust Perfection: For a crisper crust, you can pre-bake the crescent roll crust for about 5 minutes at 375°F (190°C) before adding the mustard and filling. This is particularly helpful if you’ve used the salting method for your zucchini.

Serving & Storage Suggestions

This Zucchini and Bacon Quiche is wonderfully versatile, equally at home as a light dinner, a brunch centerpiece, or even a satisfying lunch.

• Serving: Serve the quiche warm, cut into generous wedges. It pairs beautifully with a simple green salad dressed with a light vinaigrette, or a side of roasted cherry tomatoes. For a brunch setting, consider alongside fresh fruit or a dollop of sour cream.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, place a slice in a moderate oven (around 300°F or 150°C) for about 10-15 minutes, or until warmed through. You can also gently reheat it in a microwave, though the crust may lose some of its crispness. Freezing is not generally recommended for this quiche, as the texture of the crust and filling can be compromised upon thawing.

Nutritional Information

Here is an estimated nutritional breakdown per serving (assuming 6 servings). Please note that this can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	600.1 kcal
Calories from Fat
Total Fat	35.8 g	55%
Saturated Fat	14.7 g	73%
Cholesterol	254.9 mg	84%
Sodium	1096.4 mg	45%
Total Carbohydrate	40.9 g	13%
Dietary Fiber	4.3 g	17%
Sugars	7.6 g	30%
Protein	28.7 g	57%

Variations & Substitutions

While this recipe is fantastic as is, it’s also a wonderful canvas for culinary creativity.

• Vegetarian Delight: For a meatless version, simply omit the bacon. You may want to add an extra tablespoon of olive oil or butter to sauté the vegetables to compensate for the lack of bacon fat. Consider adding sautéed mushrooms or bell peppers for extra flavor and texture.
• Gluten-Free Crust: Utilize a pre-made gluten-free pie crust or prepare your favorite homemade gluten-free pie crust recipe. Follow the recipe for baking the crust as directed.
• Spice It Up: If you enjoy a little heat, consider adding a pinch of red pepper flakes to the sautéed vegetables or to the egg mixture.
• Different Cheeses: As mentioned in the tips, feel free to swap mozzarella for cheddar, Gruyère, Swiss, or a Monterey Jack for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use fresh herbs instead of dried?
A: Absolutely! Fresh herbs like parsley, basil, and oregano will provide an even brighter flavor. Use approximately 1 tablespoon of fresh herbs for every teaspoon of dried herbs.

Q: My zucchini is releasing a lot of water. What should I do?
A: To prevent a watery quiche, finely chop the zucchini, salt it lightly in a colander, let it sit for 10 minutes, and then squeeze out excess moisture before sautéing.

Q: Can I make this quiche ahead of time?
A: You can prepare the filling ingredients (chop vegetables, cook bacon) a day in advance and store them separately in the refrigerator. Assemble and bake just before serving for the best texture.

Q: What kind of mustard is best for this quiche?
A: Dijon mustard offers a more complex, zesty flavor, while yellow mustard provides a milder, classic tang. Both work well; choose according to your preference.

Q: How can I tell if the quiche is fully baked?
A: The quiche is ready when the edges are golden brown, the center is set (not jiggly), and a knife inserted near the center comes out clean.

Final Thoughts

This Zucchini and Bacon Quiche is more than just a recipe; it’s a celebration of simple ingredients transformed into something truly special. It’s proof that the humblest of vegetables, when paired with the irresistible charm of bacon and a creamy egg custard, can create a dish that satisfies on every level. I encourage you to try this recipe, to embrace the bounty of your garden or the local farmer’s market, and to share the delicious results with your loved ones. It’s the perfect dish for a casual weeknight dinner or a delightful weekend brunch. Serve it with a crisp glass of Sauvignon Blanc or a refreshing iced tea, and savor every comforting bite. Happy cooking!