Easy Zucchini Summer Quiche
Ingredients
for the crust:
- 1 refrigerated pie crust I use Pillsbury (there are usually 2 crusts in a box. You just need one.)
- 1 tablespoon finely grated Parmesan cheese
For the filling:
- 4 slices thick-cut bacon
- 3 ears corn
- 2 medium-small zucchini thinly sliced
- ½ cup grated Parmesan cheese
- 1 cup grated Fontina cheese
- 3 large eggs
- ½ cup cream or half and half
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
For the crust:
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Unroll the dough on a lightly floured work surface and sprinkle with one tablespoon of the parmesan cheese. Press the cheese into the dough with your fingers. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for at least 1 hour (you can do this a day ahead, if desired) while you prepare the other ingredients.
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Preheat the oven to 375˚F. Place a sheet pan on the lowest rack of the oven.
For the filling:
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Slice the zucchini thinly and place in a sieve set in the sink or over a bowl. Sprinkle the zucchini with 1 teaspoon of kosher salt and toss with your hands. Allow to drain for 15-20 minutes while preparing the rest of the filling.
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Slice the bacon into ½-inch pieces and cook in a medium-size sauté pan until crisp and golden brown. Remove with a slotted spoon to drain on several thicknesses of paper towels.
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Place corn in the microwave with the husks on. Microwave for 7 minutes then remove to a cutting board using a hot pad or thick kitchen towel. Allow to cool for a few minutes, then cut an inch slice from both ends and peel off the silks and husks. Lie one ear of corn on the cutting board and slice off the kernels (being careful not to cut into the tough center of the cob), rotating the corn as you go. Discard the cob. Repeat for the other two ears of corn. Place sliced corn in a medium-size bowl.
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Rinse the zucchini under cool running water. Transfer the slices to a clean kitchen towel and pat dry. Add the zucchini, half of the bacon and the cheeses to the bowl with the corn and stir gently to combine.
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Remove the pie shell from the refrigerator and transfer the corn/zucchini mixture to the pan.
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Combine the eggs, cream, thyme, salt and pepper in a small bowl or measuring up and stir with a fork or whisk until well combined. Slowly pour the egg mixture over the filling working your way around the pan. Sprinkle the remaining bacon pieces over the top.
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Bake the quiche on the preheated pan (on the lower rack) for 25-30 minutes or until the top is golden and filling is set. Let cool 10 minutes in the pan, then remove from the tart pan and serve. This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325˚F oven for 15-20 minutes.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.