Pancetta & Zucchini Quiche
Zucchini Quiche: The Perfect Solution for Your Summer Harvest
Are you tired of the same old zucchini recipes? Look no further! This delicious quiche is a great way to use up some of your fresh zucchini and can be made ahead of time, making it perfect for busy mornings or brunch gatherings. One of the best things about this quiche is its versatility. You can easily make it a day ahead and store it in the refrigerator, then simply cover and reheat it in the oven or microwave when you’re ready. This makes it a great option for meal prep or a stress-free breakfast. If you’re planning to serve the quiche on the same day you make it, just be sure to let it cool for about 30 minutes before slicing. This will help the quiche set and make it easier to serve.
Pancetta & Zucchini Quiche
Ingredients
- 1/2 cup pancetta or bacon, diced
- 1 1/4 cup zucchini shredded
- 1/2 cup Monterey Jack cheese shredded
- 1 prepared frozen pie crust thawed
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup half & half cream
- 1/4 teaspoon black ground pepper
- pinch of salt
Instructions
- Preheat the oven to 350°F. Remove the frozen pie crust from the freezer and it’s packaging; set aside.
- Brown the pancetta in a nonstick skillet over medium heat. Drain on paper towels. Discard the grease and return the skillet to the heat.
- Add the zucchini to the skillet and stir for 2 minutes to remove the moisture.
- Add the pancetta, zucchini, and cheese to the pie crust; set aside.
- In a medium bowl, combine the eggs, cream, half & half, pepper, and salt. Pour over the pie.
- Bake for 50 – 55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 30 minutes before you slice it. Serve warm.
