[infobox bg=”green” color=”black” opacity=”on” subtitle=”Thyme”]Flavor of the Month[/infobox]
I’ve been loving thyme this month and it’s been suggested that I institute a flavor of the month moving forward and focus a couple of recipes here and there on that particular addition. I love this idea. So, I officially declare October the month of THYME with this thyme, bacon, zucchini quiche.
I Instagrammed this photo of my quiche the other day, and perhaps it’s the neato lighting or the fact that you can almost smell it through the screen but because it’s a staple of mine, I’m delighted to share the incredibly delicious, simple, and tasty recipe. I use a pre-made, frozen pie crust to save time – but if you want to whip out your food processor you could, of course, make a homemade crust.
A note about the green and yellow zucchini I use – yes, they are best during summer. I try to use produce when they’re in season, but because zucchini is becoming available year round almost everywhere, this quiche can easily be added into your year-round rotation. Let’s get to it!
[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 2 pre-made, frozen pie crusts2. 3 large yellow and green zucchinis, cut into thin, round slices
3. 1 large yellow onion, diced
4. 4 tablespoons fresh thyme
5. 8 strips of super crunchy bacon
6. 6 tablespoons of triple cream cheese (I use Prince La Fontaine)
7. 10 eggs
8. splash of water
9. olive oil
10. salt and pepper to taste[/tab] [tab title=”Steps”]1. Preheat your oven to 350, and place bacon on a baking sheet and cook until very crunchy. When they’re done, place onto a plate covered with a paper towel to soak up the grease. Break them into small pieces.
2. Cut zucchini into thin, round slices (a couple mm thick)
3. Dice onion, and remove thyme leaves from sprigs. Gently chop to open up the flavor.
4. In a pan on medium-high heat, add olive oil and then onions. Begin to sauté for 2-3 minutes, then add the zucchini and thyme, seasoning with salt and pepper. Drizzle with a bit of extra olive oil to coat the veggies completely and cook for about 10 minutes. Taste the veggies to make sure they’re seasoned appropriately.
5. Remove the veggies from heat, and in a bowl crack all the eggs and add a “splash” of water (for 10 eggs, add about ¼ cup of water). Season the egg mixture with salt and pepper. Think about how much salt and pepper you would put on one egg if you were to eat it solo, and do that 10 times.
6. Cut the triple cream into bite sized pieces. It’s a sticky and creamy cheese, so don’t be afraid to get a little messy. Set aside on a plate.
7. Mentally dividing everything into 4 parts (2 quiches, and 2 layers of stuff per quiche) add a layer of the zucchini mix to the bottom of the crust. Add a layer of bacon, a layer of cheese, and pour ¼ of the egg mix into one of the crusts. Repeat in the other crust. Then once the “first” layer is complete on both crusts, repeat until the crust is full but not running over with raw egg.
8. Gently pop the quiches into the oven at 350 for 40 minutes, or until the middle is no longer runny. They’ll probably puff up a bit out of the crust. That’s okay, they’ll settle back down once they’ve come out of the oven.[/tab]
[tab title=”Notes”]Serving Size: 2 Quiches
Oven to 350 F
Will keep in fridge up to 4 days
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