Ingredients for French Courgette Zucchini Quiche
- 1 (9 inch) pie shell
- 2 medium zucchini
- 1 teaspoon salt, plus a pinch
- 4 slices bacon, chopped
- 1 medium yellow onion, chopped
- none
- 2 tablespoons all-purpose flour
- 1/2 cup grated Gruyere cheese
- 4 large eggs
- 1 cup heavy cream
- 1/4 teaspoon black pepper
- 1 tablespoon bacon grease
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How to Make French Courgette Zucchini Quiche
- Preheat oven to 400°F (200°C).
- Slice 2 medium zucchini into 1/4-inch thick rounds. Place on a baking sheet lined with foil, sprinkle with 1 teaspoon of salt, and set aside for 30 minutes to draw out moisture.
- While zucchini sits, cook 4 slices of bacon, chopped into 1/2-inch pieces, in a heavy skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving 1 tablespoon of bacon grease in the skillet.
- Add 1 medium yellow onion, chopped, to the skillet with bacon grease and sauté for 5-10 minutes until tender and golden.
- Squeeze excess moisture from the zucchini using a clean kitchen towel. Add zucchini to the skillet with the onions. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute.
- In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/4 teaspoon black pepper, and a pinch of salt.
- Pour the egg mixture into the pie shell. Sprinkle with 1/2 cup grated Gruyere cheese and half of the cooked bacon.
- Place pie shell on a baking sheet for stability. Bake for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 20-25 minutes, or until the quiche is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let the quiche cool on a wire rack for 5-10 minutes before slicing and serving hot.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
78g
Carbs
6g
