Zucchini, Onion & Turkey Bacon Quiche
Ingredients
Yield - Serves 5
Crust-
AP Flour 1 1/4 cups
Kosher Salt 1/2 tsp
Butter, Unsalted 1/2 cup (1 stick ) cut into 1” pieces, chilled
Water, Chilled 1/2 cup
Zucchini 1ea. medium sized Cut into 1/2 in rounds
Onion 1/2 medium sized, medium diced
Turkey Bacon 5 pieces, medium sliced
Eggs 4 each, beaten
Olive Oil 2 T
Salt/ pepper to taste
Pea sprouts (optional) to taste
Method of Prep
Add AP flour and kosher salt to a food processor and pulse to combine. Add the butter to the food processor until pea sized pieces of butter remain. transfer mixture to a large bowl. cover and refrigerate at least 30 minutes.
Drizzle 1/2 cup ice water over mixture, and using your hands mix thoroughly and knead until no dry sports remain and dough stays together when pressed. Press dough into a 1” thick disk. Wrap tightly in plastic wrap. Refrigerate at least one hour. This is best done ahead to time. (Dough will keep in refrigerator up to 5 days or in freeze up to 1 month)
Meanwhile, heat your oven to 375 degrees F and bring a medium sized sauté pan to medium/ high heat. Add the olive oil turkey bacon, onion and zucchini. You are looking for a crispy golden brown constancy on the turkey bacon, a clear appearance of the onions and some slight browning and softness on the zucchini rounds. Set aside.
Once the crust dough has chilled for at least one hour take it out of the plastic wrap and using a rolling pin evenly roll out a circle shaped 1/4 in thick crust. Place the rolled out dough onto a pie dish or any kind of 2 in deep dish you would prefer.
Poke holes on the bottom of the crust using a fork to keep the dough from rising/ puffing up during the baking process. Use a cooking brush to paint some of the beaten eggs you have for the quiche coat the raw crust with a thin layer of egg. Bake the uncooked/ egg washed crust in the oven for 10 minutes.
Once the 10 minutes is up, add the cooked onion, zucchini. and turkey bacon to the now par cooked crust along with the rest of the beaten eggs. Incorporate evenly.
Cook the filled quiche in the oven for another 15-20 minutes, until the eggs are set and the crust looks golden brown.
Garnish with salt, pepper, and pea sprouts for extra flavor and enjoy!
