If you know me at all then you know I LOVE to cook and bake. Now is the time of the year that you will find me in the kitchen more than usual. We have a bumper crop of everything from the garden. Now that we have a good supply of eggs, that will only increase in the next few weeks, I'll have even more opportunities to be here.
My Dad turned me on to quiche when I was about 14. His were in the form of a frozen crust and the quiche mix came frozen in a paper milk carton. Thaw, pour, bake, and serve. They were ok but I always think I can do better. Which made me a self-taught cook. I've made many quiches over the years and not one has been the same. I always think of my Dad when making them and wish he could taste my creations. Especially cookies. Tonight it was a 3 Pepper Zucchini Quiche.
I started with a crust I found on Tasty Kitchen/The Pioneer Woman. It makes 3 crusts. Prepare one crust in a pie dish and freeze the other two balls of dough.
Preheat the oven to 400 degrees.
In a pan saute together for about 10-12 minutes:
1 TBSP olive oil
1/2 an onion thinly sliced
1 cup total of diced peppers (any color combo, I used red, yellow and purple)
1 cup of shredded zucchini
Then add 5 pieces of pre-cooked crumbled bacon and turn the heat off.
In a bowl whisk together:
1 cup of milk
1/2 cup of sour cream
1/4 tsp of garlic powder
Fresh ground pepper
A generous pinch of dried parsley
Place the veggie/bacon mixture in the bottom of the prepared pie crust and sprinkle 1 cup of shredded cheese (whatever you may have on hand - I used a combo of feta, mozzarella, and cheddar) on top of that and then pour on the egg mixture. Place the pie dish on a pan and loosely cover the top of the quiche with foil and bake for an hour (or a bit longer til the eggs are set) at 400 degrees. Let it cool about 10 minutes before cutting.