3 Pepper Zucchini Quiche

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:

5 eggs

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.