Zucchini, Bacon, and Gruyère Quiche

A welcome addition to the weekend paper during the past year has been the Dash Magazine.  Assembled by the people at Parade, it contains recipes culled from Bon Appétit, Gourmet, and epicurious.com, seasonally and attractively presented. 

As zucchini season is in the offing, or perhaps in full swing, depending upon where you live, I decided to give this quiche recipe, from the May 2013 issue a try.  I did not halve the zucchini, but sliced it into 1/8” rounds instead, in order to get more ample slices into each bite.  Perfect!

Zucchini, Bacon, and Gruyère Quiche

1 (9-inch) pie dough round (from a 14- to 15-oz package)

¼ lb. bacon, coarsely chopped

2 medium zucchini, halved lengthwise and sliced

½ tsp. kosher salt, divided

¾ cup heavy cream

¾ cup whole milk

¼ tsp. black pepper

3 large eggs

2 oz. Gruyère, coarsely grated (½ cup)

Preheat oven to 450°F.

Fit pie dough into a 9½-inch deep-dish pie plate. Lightly prick dough all over. Bake according to package instructions. Cool on a rack. Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to a paper towel–lined plate, reserving fat in skillet.

Add zucchini and ¼ tsp. salt to fat in skillet and sauté over medium-high heat, stirring occasionally, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to plate.

Heat cream, milk, pepper, and remaining ¼ tsp. salt in a medium saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then slowly and gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Cool quiche on rack, about 20 minutes, before cutting.

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