Bacon and Zucchini Quiche

Preheat oven to 350°F

Slice the zucchini to about 1/4" thick.

Grate the cheddar.

Slice the bacon to around 1/4" chunks.

Cook the bacon until crispy. I that adding about 1/4 cup of water to the pan when rendering bacon helps to reduce spattering and helps the bacon cook more evenly. Simmer the water until it's completely evaporated. Then continue cooking to crisp up the bacon chunks in the grease that remains.

Spread the bacon over some paper towels to drain off the excess grease.

Crack the eggs into a large mixing bowl.

Add a pinch of salt and a few turns of fresh black pepper.

Whisk in the cream. Continue beating until the eggs and cream are well mixed.

Add the crispy bacon bits.

Add the grated cheddar.

Add the sliced bacon and mix well with a spatula.

Lay the pie crust out in a standard pie dish. Seal the dough to the dish, pressing out any air bubbles, and shape the dough up the edges of the dish.

Pour in the filling. Arrange a few slices of zucchini on top to look nice. Crimp the edges of the pie crust with a fork.

Bake the quiche for 45 minutes. The center of the quiche should appear solid when bumped gently and a knife inserted at the center should come out clean.