Zucchini Quiche

I had a breakfast at my home last week for a few of my favorite women.

I like making breakfast, especially when the menu includes something as yummy as this quiche.
I also love zucchini, so this dish makes me happy.

Start with 4-5 medium zucchini.  Wash and thinly slice them.

You need 4 1/2 – 5 cups of zucchini.

Next, chop one medium to large onion.

Mince one clove of garlic as well.
Heat 1 tablespoon of oil in a skillet and add garlic, onion and zucchini.

Saute until they are turning brown and you’d like to just eat them!

Add 1 1/2 cups cooked crumbled bacon to the pan.

Allow to cook together for a couple of minutes.
If you’re interested in a great time-saver, a friend of mine introduced me to this bacon a while ago.

It’s real bacon, pre-cooked, crumbled, and with most of the fat removed!
It stores on your shelf for months, and is lower in fat than buying bacon in strips.
I like that it requires zero prep.
It comes from Costco.

Anyway, back to our food.  After the bacon has cooked with the vegetables for a couple of minutes, remove the pan from the heat and set aside for a few minutes.

In a large mixing bowl, mix 8 large eggs.

Add 1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon oregano

and 1/4 teaspoon pepper

Mix together.

Gently mix bacon and vegetable mixture into the eggs.

Add 2-3 cups shredded mozzarella cheese

Stir together.

Next you need 2 pie crusts.
I like to make mine, but when life’s as crazy as it is right now, I buy them.
A good friend of mine, who is an excellent cook, likes this kind the best.
Pillsbury, deep dish.  They’re in the freezer section.  I just trust her.

In the bottom of each pie crust, squirt 1 teaspoon of mustard.

Spread it around with a spoon.

The divide egg and zucchini mixture between both pans.

Bake in a preheated 400 degree oven, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean.

Remove from oven and let stand 5-10 minutes before slicing.
Then you’d better be prepared to enjoy it!

So good!  You will love it!
This dish makes a lovely breakfast when you have guests.
In fact, you can do most of the work the night before if you’d like.
You can cook all the vegetables and mix them together right up until you’re ready to pour it in the crusts.  Instead, cover the egg and vegetable mixture and refrigerate overnight.
In the morning, spread the mustard in the pie crusts, fill them, and bake.
Makes breakfast prep a breeze!
The delicious taste won’t be compromised at all!