Description
This Zucchini Quiche with Bacon is a cheesy, savory breakfast and brunch bake that celebrates fresh summer produce. Tender sautéed zucchini, smoky turkey bacon, and melty Swiss cheese come together in a creamy egg base for a comforting and sliceable dish. It’s easy to prep, perfect for make-ahead meals, and ideal for serving warm or chilled. Whether you’re planning a weekend brunch or need a ready-to-go weekday breakfast, this flavorful quiche is a crowd-pleaser that never disappoints.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 1/2 cups shredded zucchini (excess moisture squeezed out)
- 1 cup chopped cooked turkey bacon
- 1 cup shredded Swiss cheese (or cheddar, if preferred)
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme (optional)
Instructions
Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
In a skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until softened, about 3 to 5 minutes.
Add the shredded zucchini to the skillet and cook for another 3 to 4 minutes, stirring occasionally, until most of the moisture is cooked off. Remove from heat and let cool slightly.
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and thyme.
Layer the turkey bacon, zucchini mixture, and shredded cheese evenly in the prepared pie crust.
Pour the egg mixture over the filling in the crust, spreading it out evenly.
Bake for 35 to 40 minutes, or until the quiche is set in the center and the top is lightly golden.
Remove from oven and let cool for 10 minutes before slicing and serving.
Notes
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Be sure to drain zucchini well after shredding to prevent excess moisture in the filling.
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Blind baking the crust helps keep the bottom firm and prevents sogginess.
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Let the quiche rest after baking to allow the custard to fully set before slicing.
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For a vegetarian version, omit the bacon or substitute with mushrooms or plant-based alternatives.
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Use muffin tins for individual servings—perfect for meal prep and lunchboxes.