Savory tarts, otherwise known as quiches, are a favorite breakfast indulgence in my house. We also sometimes indulge in them for lunch or dinner, with a nice green salad. There are endless variations, but this one is my most recent creation – and it may even be my favorite so far. The saltiness of the bacon complements the creaminess of the goat cheese, and the ribbons of zucchini give a light freshness to keep this dish from becoming too rich.
A quiche is not the easiest or quickest breakfast to make (but it’s worth it). In fact, I start making it well in advance by cooking the pie crust a day ahead of time. I use my perfect pie crust recipe to ensure a flaky, buttery crust each and every time.
The night before baking, I make zucchini ribbons from one medium zucchini and salt them overnight. The next morning I squeeze the excess liquid. This helps me to better control the amount of liquid that goes into the quiche so it doesn’t end up too watery.
In the morning, I take the pie crust out of the refrigerator to get it to room temperature, preheat the oven to 350, cook the bacon, crumble it up and add it to a mixing bowl with the zucchini ribbons.
I then add thyme, oregano, salt, pepper, crumbled goat cheese, shredded mozzarella, cream and eight eggs to the bowl and mix it all together.
I pour the mixture into the pie crust and place the quiche into the oven to cook for 1 hour, uncovered. Depending on how brown the top gets at about 35-45 minutes, I may turn the temperature down to 325.
The quiche is done when it does not wiggle when you gently shake it. If it still moves in the middle then it’s not fully cooked.
When it’s done, let rest for 5-10 minutes, then cut into slices and serve with fresh fruit or a green salad.
- 1 cooked pie crust
- 8 eggs
- 5 strips of bacon, cooked and crumbled
- 1 medium zucchini
- 2 ounces crumbled goat cheese
- 1 handful mozzarella cheese
- 1tsp. thyme
- 1 tsp. oregano
- 1 tsp. salt
- 1tsp. pepper
- 1/4 cup cream
- If making your own pie crust, make ahead of time.
- Ribbon zucchini at least one hour before baking or the night before, put in mixing bowl, sprinkle with salt and cover.
- Squeeze liquid from zucchini and place back in the mixing bowl.
- Cook bacon, crumble and add to mixing bowl.
- Add all remaining ingredients to the mixing bowl, stir to combine.
- Pour into the pie crust and place in the oven.
- Bake at 350 for 45-50 minutes or until quiche is firm (does not jiggle)
- Let sit for 5-10 minutes before serving.
- Serve with fresh fruit or a green salad.
