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Farmers’ Market Tomato and Zucchini Quiche
Servings: 8 servings
Ingredients
- 1 9 in crust *See my [pie crust tutorial]
- 4 large eggs
- 1 cup milk I used 1%
- ½ cup zucchini halved and sliced
- 4 slices precooked bacon diced
- 2 green onions chopped
- ½ cup fresh corn cut off the cob
- ½ cup shredded cheese
- 1 tablespoon freeze dried cilantro
- ½ teaspoon salt divided
- ¼ teaspoon fresh ground pepper
- ½ cup assorted cherry tomatoes halved
Instructions
- Preheat oven to 425º. Press crust into a 9 in quiche pan, prick crust and bake for 15 minutes.
- Place cut zucchini in a strainer and sprinkle with ¼ teaspoon salt. Let sit for 15 minutes to remove some of the water.
- In a large bowl whisk together the eggs and milk. Add the zucchini, bacon, green onion, corn, cheese, cilantro, salt and pepper and mix well.
- Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.
- Bake for 30 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.