Zucchini quiche with bacon
5 servings
30 minutes
Zucchini and bacon quiche is an exquisite representative of French cuisine, combining the tenderness of shortcrust pastry, the creamy texture of crème fraîche, and the rich flavor of bacon. This recipe originated in Lorraine, where quiche was traditionally made with simple ingredients accessible to everyone. Light zucchini adds freshness while Gruyère brings a refined nutty note. The crispy crust harmonizes with the rich egg filling, creating a balanced dish. Quiche is perfect for both a warm family dinner and an elegant lunch; it can be served hot or chilled. Its versatility makes it a favorite among cooks – easily adaptable for various fillings. This is a classic where simplicity meets sophistication.
1
Place the dough on a floured surface and roll it out thinly to the size of the mold. Place it in the mold and press it down firmly. Cut off any excess. Cover with plastic wrap and refrigerate for 20 minutes.
- Wheat flour: 6 tablespoons
- Shortcrust pastry: 500 g
2
Preheat the oven to 190 degrees.
3
Place a sheet of parchment on the dough and fill it with beans or grains to prevent the dough from rising while baking. Bake in the oven for 25 minutes, then remove the foil and let the dough brown for 5 minutes. Take it out of the oven and cool.
4
In a small bowl, beat 1 egg and flour with a mixer. Add the remaining eggs and beat well again.
- Chicken egg (large): 10 pieces
- Wheat flour: 6 tablespoons
- Chicken egg (large): 10 pieces
5
In another bowl, place the crème fraîche and whip it. Add milk and whip again. Season with salt, pepper, and add thyme. Add the egg mixture and mix. Whip well again and strain the mixture through a sieve.
- Creme fraiche: 2 glasss
- Milk: 2 glasss
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Chopped fresh thyme: 2 tablespoons
6
Spread finely chopped bacon, julienned zucchini, and grated cheese over the dough. Pour with egg mixture and bake for 20 minutes (not all of the mixture may be needed).
- Bacon: 5 piece
- Baby zucchini (courgette): 2 pieces
- Grated Gruyere cheese: 50 g
7
Reduce the temperature to 160 degrees.
8
Bake the quiche for another 40-50 minutes until the filling is set and the crust is golden.
9
Cool for 20 minutes and serve warm. To reheat, cover with foil and place in the oven at 160 degrees for 15 minutes.
