Bacon Zucchini Quiche

Eggs straight from the coop! My aunt gave me these eggs from her chickens and I'm obsessed with them. Some are green, some are brown, some have spots and they are all different sizes. They all were so lovely. I had to make something that was about the egg. So bacon zucchini quiche it was. 

I, the non-bacon eater, did not try this but everyone gave it good marks. When I asked my Dad 'So how does it taste, so I can write about it?' His response was 'bacon-y & zucchini-y.' Very helpful... But he then went and had another slice so I figured that was a good sign. So why make a bacon recipe if I'm a vegetarian? Because I love the smell of bacon. I know, weird, but it is just amazing. There isn't a smell like it.

It is getting dark so early! When I get home from work, the sun is almost all the way down. At only 4:30. Oh, winter! you are cutting down my photo time. Which leaves only my two days off to bake and photograph.

I went bake to Harley Farm's last weekend. So amazing. Didn't take the tour this time, just went for the cheese, but totally worth the drive. It inspired my friend and I to make are own cheese the next day. We couldn't find any goats milk so we made a simple one day farmer's cheese recipe. Not anything like Harley's fresh chevre, but still pretty good for our first time. And for 2 gallons of milk, it made quite a bit of cheese! A whole muffin tin's worth, which worked out perfectly for different flavors. I didn't take many photos, but I will post the few I did soon.

I cut the recipe for the filling in half. When I made it, I had so much filling left over after I baked it off on its own. The original recipe said, you might have a bit left over, but I had more than half left. 

bacon zucchini quiche

crust
1/2 tsp salt
1/3 cup (78ml) ice water
1 1/2 cups + 1 tbsp (185g) flour
1/2 cup + 2 tbsp (122g) butter, chilled & cubed

filling
6 tbsp (48g) flour
5 eggs
1 cup (240g) creme fraiche
1 cup (236ml)  milk
1 tsp salt
1/2 tsp pepper
1 tbsp thyme, chopped
5 slices bacon
2 zucchini, peeled & lengthwise sliced
1/2 cup gruyere

Oven 375. 10 inch skillet

Pulse salt, flour & butter in a food pro until
coarse crumbs. Add in ice water until a dough forms.
Gather into a ball, wrap in plastic wrap. 
Chill for 2 hours.

Roll out dough on a lightly floured surface to 
slightly bigger than the skillet. Place in 
skillet, trimmng off any extra. Cover with plastic
& chill for 20 minutes. Remove plastic, line
with parchment & pie weights. Bake for 25 minutes,
until light brown. Remove parchment & weights, 
bake for an additional 5 minutes. Cool.

Whisk 1 egg with flour. Add in remaining eggs.
Add in creme fraiche then milk. Whisk in salt, 
pepper & thyme. 

Arrange bacon, zucchini slices in crust. Sprinkle 
cheese over. Pour egg mixture over. 
Bake for 20 minutes. Reduce temp to 325 then 
bake for an additional 40-50 minutes until set. 
Serve warm or at room temperature.

Recipe from Martha Stewart

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