Mmmm….quiche. This isn't something I grew up with. Not that I recall. My first quiche-related memories are solidly in high school or perhaps college. Since then, however, I've been a convert. I love a good quiche. Back in London, I have a known weakness for the hand-sized Quiches Lorraine from Paul bakery. They're to die for.
For a pretty simple weeknight meal, or a weekend brunch that's a nice change from French toast and pancakes, this crustless quiche is a breeze. Made in the vein of those "impossible pie" Bisquick recipes that were the joy of the last mid-century (and are rather fascinatingly awesome), this recipe creates a pseudo-crust as it bakes. Not quite as luxurious as a flaky pastry, but still very delicious. I've made it with fresh zucchini, but it's also great with frozen as one of those "Ack! What are we having for dinner?!" meals. At least in my house where bacon & cream are refrigerator staples...
Simple Zucchini & Bacon Crustless Quiche
Preheat oven to 350° F
4-6 slices bacon, cut into small pieces (not pictured)
1 medium yellow onion, chopped
1/2 cup cream
1 lb Zucchini (fresh or frozen), chopped into small chunks OR shredded
- this is about 2 average sized zucchini
2-4 Tbsp flour**
1 Tbsp thyme
1/2 tsp black pepper
1/4 tsp sea salt
1 1/2 cups grated cheese (
- cheddar, gruyere, Monterey Jack, or Swiss/Ementhaler all work nicely
**Use more flour if you used frozen zucchini and less if fresh.
This photo is a little light on bacon. Normally I use more, but I was running low :(
1 - In a frying pan, saute the bacon until chewy and the onions until translucent. This should take just a minute or two. Allow it to slightly cool while you move on to the next steps.
2 - In a large bowl, beat the eggs . Add the cream and then the zucchini (if you're using frozen, just toss it in frozen). Mix well.
3 - Add the (by now slightly cooled) bacon & onion mixture, followed by the dry ingredients, then the cheese. Mix after each addition.
4 - Pour it all into a greased 9 inch pie plate and bake at 350° F for 40-45 minutes, or until center is firm
5 - ALLOW TO COOL & set for 20-30 minutes before serving.