This is a recipe for the best ever zucchini and bacon quiche!
It features an all-butter flaky crust with a crispy bacon and zucchini-loaded filling, topped with white cheddar cheese. The quiche filling is flavored with Dijon mustard which takes it to the next level.
I just know it's going to become a year-round brunch favorite!
Featured Ingredients:
For the crust:
- Flour: I use a mix of all-purpose flour and whole wheat flour.
- Salt: Adjust the amount depending on whether you use salted or unsalted butter.
- Butter: Salted or unsalted is fine, simply adjust the amount you add to the dough.
- Ice water: Be sure it's ice water; it needs to be super cold to keep the butter cold as you incorporate it into the dough.
- The dough needs to had cold butter granules in order to become flaky when baked.
For the filling:
- Zucchini: A medium zucchini, trimmed and shredded, makes about 1 cup.
- Bacon: Cooked until crispy and crumbled.
- Eggs: This quiche takes 8 eggs.
- Greek yogurt: It may seem like an odd addition, but it makes the egg filling base rich and creamy.
- Dijon mustard: So much flavor, enough said!
- Spices and herbs: Onion and garlic powders, dill, thyme, crushed red pepper flakes, salt and pepper. The perfect combo!
- White cheddar cheese: To top the quiche filling so it bakes with a perfectly cheesy topping.
Step-by-Step Instructions
To make the dough:
- Place the flour, salt and cold butter cubes in the bowl of a food processor.
- Pulse a few times, drizzling the water through the vegetable shoot, until pea-sized granules form. Transfer to a flat surface that is dusted with flour.
- Work the dough with your hands until it forms into a ball (do not overwork; you should see small chunks of butter throughout the dough).
- Wrap the dough in plastic wrap and refrigerate 30 minutes or freeze 15 minutes.
To make the filling:
- In the meantime, place the shredded zucchini in a bowl and sprinkle with ½ teaspoon salt. Let sit 5-10 minutes.
- Place the shredded zucchini inside of a kitchen towel and squeeze the moisture out into the sink. Set aside.
- Heat a large skillet to medium. Add the chopped bacon and stir occasionally as it cooks, about 6-7 minutes.
- Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Discard or save the bacon fat. Set aside.
- In a large bowl, whisk together the eggs, Greek yogurt, Dijon, onion powder, garlic powder, the remaining ¾ teaspoon salt, black pepper, dill, thyme and red pepper flakes.
- Add the shredded zucchini and cooked bacon crumbles to the egg mixture and fold until well-combined. Set aside.
To make the quiche:
- Preheat the oven to 425 degrees.
- Remove the dough from the plastic wrap and place it on a cutting board dusted with flour. Use a rolling pin to roll it out into a circle, about an inch larger than a 9-inch deep dish pie plate.
- Transfer the dough to the pie plate and press it down evenly into the plate.
- Fold the edges over and use your thumbs or the back of a fork to secure the edges against the plate.
- Poke several holes into the bottom of the dough with a fork.
- Pour the egg mixture into the pie plate and use a spatula to evenly disperse the fillings.
- Top with the shredded white cheddar cheese.
- Bake for 10 minutes, then reduce the heat to 350 degrees.
- Bake another 20-30 minutes or until the filling is set.
- Let slightly cool before slicing and serving.
Recipe Substitutions and Alterations
- For the flour: Use a mixture of all-purpose flour and whole wheat flour or whole wheat pastry flour for a higher fiber, heartier crust.
- For the butter: You can use a mixture of butter and lard or all lard.
- My preference is all butter for pie crust because it creates flaky layers and also gives the crust buttery flavor.
- I do not recommend shortening because it has trans fat.
- You can try room temperature coconut oil, but I have not tested this.
- For the zucchini: Use shredded summer squash or try with any chopped, cooked vegetables like asparagus, broccoli, mushrooms, onions or bell peppers.
- For the bacon: Skip the bacon for a meatless version.
- Or, try with your favorite cooked uncured breakfast sausage.
- For the Greek yogurt: Use plain Greek yogurt, whole, 2% or non-fat.
- You could also substitute with cottage cheese.
- For the seasonings: Adjust the seasonings and spices to your liking.
- For the cheese: use any type of shredded cheese you enjoy.
Nutrition Considerations
- To make this gluten free: Use gluten free all-purpose flour.
- Be sure all other ingredients you use are gluten free.
- To make this dairy free: Skip the cheese.
- To make this vegetarian: Skip the bacon.
- To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you use are nut free.
Zucchini recipes that'll knock your socks off:
- Double Chocolate Zucchini Bread
- Sweet Corn and Zucchini Gnocchi Skillet
- Crispy Zucchini Fritters
- Spicy Zucchini Soup
- Zucchini Roll Ups
- Cheesy Zucchini Bread
Zucchini and Bacon Quiche
A simple and flavorful quiche with crispy bacon and shredded zucchini, baked into a flaky all-butter crust.
- Prep Time: 20-25 mins
- Cook Time: 30-40 mins
- Total Time: 50 mins-1 hr 5 mins
- Yield: Serves 8
- Category: Brunch
- Method: Baking
- Cuisine: French, American
Ingredients
Units
Scale
Crust:
- 1 ¼ cups flour*
- ¼ teaspoon coarse salt
- 8 tablespoons (1 stick) cold butter, cut into cubes
- 4-5 tablespoons ice water
Filling:
- 1 medium zucchini, shredded (about 1 cup)
- 1 ¼ teaspoons coarse salt, divided
- ½ pound uncured bacon, chopped
- 8 large eggs
- ¼ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried dill or ½ tablespoon fresh chopped dill
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- ½ cup shredded white cheddar cheese
Instructions
- Place the flour, salt and cold butter cubes in the bowl of a food processor. Pulse a few times, drizzling the water through the vegetable shoot, until pea-sized granules form. Transfer to a flat surface that is dusted with flour. Work the dough with your hands until it forms into a ball (do not overwork; you should see small chunks of butter throughout the dough). Wrap the dough in plastic wrap and refrigerate 30 minutes or freeze 15 minutes.
- In the meantime, place the shredded zucchini in a bowl and sprinkle with ½ teaspoon salt. Let sit 5-10 minutes. Place the shredded zucchini inside of a kitchen towel and squeeze the moisture out into the sink. Set aside.
- Heat a large skillet to medium. Add the chopped bacon and stir occasionally as it cooks, about 6-7 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Discard or save the bacon fat. Set aside.
- In a large bowl, whisk together the eggs, Greek yogurt, Dijon, onion powder, garlic powder, the remaining ¾ teaspoon salt, black pepper, dill, thyme and red pepper flakes. Add the shredded zucchini and cooked bacon crumbles to the egg mixture and fold until well-combined. Set aside.
- Preheat the oven to 425 degrees.
- Remove the dough from the plastic wrap and place it on a cutting board dusted with flour. Use a rolling pin to roll it out into a circle, about an inch larger than a 9-inch deep dish pie plate. Transfer the dough to the pie plate and press it down evenly into the plate. Fold the edges over and use your thumbs or the back of a fork to secure the edges against the plate. Poke several holes into the bottom of the dough with a fork.
- Pour the egg mixture into the pie plate and use a spatula to evenly disperse the fillings. Top with the shredded white cheddar cheese.
- Bake for 10 minutes, then reduce the heat to 350 degrees. Bake another 20-30 minutes or until the filling is set. Let slightly cool before slicing and serving.
Notes
Substitution Tip*: Use a mixture of all-purpose flour and whole wheat flour or whole wheat pastry flour for a higher fiber, heartier crust.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 399
- Sugar: 2g
- Sodium: 541mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 230mg
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