Zucchini and Bacon Quiche

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A simple and flavorful quiche with crispy bacon and shredded zucchini, baked into a flaky all-butter crust.


Units Scale


  • 1 1/4 cups flour*
  • 1/4 teaspoon coarse salt
  • 8 tablespoons (1 stick) cold butter, cut into cubes
  • 4-5 tablespoons ice water


  • 1 medium zucchini, shredded (about 1 cup)
  • 1 1/4 teaspoons coarse salt, divided
  • 1/2 pound uncured bacon, chopped
  • 8 large eggs
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried dill or 1/2 tablespoon fresh chopped dill
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded white cheddar cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 425 degrees.
  6. 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.
  7. Pour the egg mixture into the pie plate and use a spatula to evenly disperse the fillings. Top with the shredded white cheddar cheese.
  8. 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.


Substitution Tip*: Use a mixture of all-purpose flour and whole wheat flour or whole wheat pastry flour for a higher fiber, heartier crust.