Zucchini, Bacon, and Gruyère Quiche

Love this recipe, the second year in a row that we had it Christmas morning. I made my own crust the day before and refrigerated it. I would definitely make this again, it is not a tradition.

• GLF

• Houston, TX

• 12/27/2021

This is delicious! Even my picky husband liked it, and he doesn't usually eat quiche. I followed recipe, except I sprinkled some Italian Seasoning on zucchini while sauteing it. End result is creamy and tasty. Presentation wasn't great because it didn't get real firm, but I didn't wait the full 20 minutes after baking. The taste makes it all worthwhile!

• mich8642

• Naples, FL

• 5/1/2021

I agree with other reviewers that this dish is more of a custard type quiche. I prefer my quiche with more eggs and less milk/cream. I had to cook the quiche for 10-15 minutes longer in order for the filling to firm up. That said, it was very rich and delicious.

• alibarber01

• SLC, UT

• 8/3/2016

P.S. Don't saute zucchini too long, or it will get soggy, then drain out the juice after transferring to a bowl.

• foofoodie

• 5/15/2016

For a lighter but still creamy quiche, subbed in 3/4 c. parmesan cheese, only 2/3 c. milk (so it wouldn't be runny as some suggested), and used homemade crust w/o baking ahead of time and it turned out fine. Was done in 25 mins. Great with side salad & italian dressing for light meal.

• foofoodie

• 5/15/2016

Yes for a quiche the measurings seem off to me. Traditional French quiches have 2 or 3 eggs, 1 cup liquid double cream or heavy cream + maybe milk (but small-ish amount) if you want to make the quiche lighter - but if you use creams with too little fat the texture will not be right and would split in little bits when cooking. However custards, yes, do seem to match more the type of measurements used here, i.e. http://www.bbc.co.uk/food/recipes/savoury_custard_tart_34648 I am going this time for a French one, with only one egg and a lot more zucchini (http://www.750g.com/tarte-a-la-courgette-et-au-comte-r42754.htm from the Comte cheese maker association), but I want to try this too and see how they are different.

• agnes_gaillard

• 伦敦巴黎,一半一半

• 5/8/2016

I made this exactly according to the recipe and it was fantastic. You don't need to change a thing. My husband and I ate the whole pie throughout the course of one day. I made it again a week later and changed up the recipe just for fun, and it turned out amazing yet again. To speed it up, I did crustless. I used 5 eggs and decreased the milk to 1/2 cup, only to make it more like a traditional quiche and less like a custard. I put one crushed garlic clove and one teaspoon of dill into the cream mixture while it heated. I added a very small amount of bleu cheese in addition to the gruyere. I baked it in a water bath for 45 minutes, until it browned just a little on top. Out of this world.

• srbcro

• Austin, TX

• 1/24/2016

I used a store bought pie crust, which worked OK. But overall, the recipe was far too wet. Tasty, but loose and wet. Next time, I'll decrease the liquid to 1c and add another egg. Also note: I used diced pancetta instead of bacon¿yum!

• azzcat

• Portland, OR

• 9/12/2015

HPEARL from Seattle, I agree with you the weight and volume of cheese seem off. I use 8 oz. of cheese in 1/4 inch cubes and it measures about 1 1/4 cups. It's hard to go wrong adding more Gruyere in my house! I used 1 1/4 cups of heavy cream, 1/2 cup milk, and 4 eggs which is my standard for quiches.

• skg

• Pulaski, NY

• 9/12/2015

The recipe calls for 2 oz. of cheese and equates that to 1 cup. Even loosely packed, that doesn't seem right to me. Comments?

• hpearl

• Seattle

• 7/18/2015

Edit: cooked for 15 min in convection then rotated and cooked 15 min more for total of 30 min for atwo quiches/doubled recipe. See below..

• TXmagCA

• 7/5/2014

The hot milk whipped into the eggs is great for making it a creamer slightly different quiche. I doubled the recipe and used 8 eggs, I did not pre-cook the crust but rather used store bought Pillsbury deep dish shells and covered the bottoms with grated cheese. It results in a not super crusty bottom but it was not soggy. I have to give this 4 stars because it is what you would expect for the amount of work, as in the little bit of extra time on this quiche shows and is commensurate with the good results. Also, give 4 stars because the directions are so well staged for time. I cooked for 5 minutes in convecton oven with both pie plates on teh same rack BUT at 15 minutes I rotated from front to back and rotated the pie plates 180 degress then cooked for an additional 15 minutes. I think I used probably dbl the amt of cheese due to the bottom covering and topping it.

• TXmagCA

• East Bay CA and TX

• 7/5/2014

This was a great recipe. Its more like a custard (I think because of the step where you add the hot milk to the eggs) which I like because it made it creamier, and not like other quiches, which tend to be just omelettes with crusts. The cream makes it quite rich so little slices were best for us. I also used my own crust and added kale that we had lying around.

• mcebacal

• 9/22/2013

I did cheet and use a frozen deep dish pie crust - I don't do crust. But, I otherwise followed this exactly as printed w/the tiny exception that technically I didn't have an entire cup of Gruyere, so I added a tiny bit of Jarlsberg. It was good, though it seemed very liquid-like to me... I even baked an extra 5 min b/c I was worried it wasn't really done. It did firmup a bit when cooling, but I still wonder if it could afford a little less liquid to start. Nice overall, and I was happy I could spread this out to prepare over the course of the evening whilst chasing/entertaining a baby!

• cvfilter

• Greenville, NC

• 7/6/2012

I would give the recipe as written 3 forks, but with minor modifications it was a 4. I made pastry with my favourite yet simple recipe. 1.5 cups flour, 7 Tbsp cold butter, and 5-6 T ice water. As recommended by others I did not prebake the shell but did start the quiche off in a 425 oven and then turned down to 375 after 10 minutes. I had a few bits and pieces that needed to be used up in the fridge, so added 1/4 bulb fennel and a shallot, both finely sliced, to the zucchini. My husband and I both loved this - so much so that it would never have served 6-8.

• vgibbs

• Victoria BC

• 10/19/2011