Best 6 Zucchini Bacon And Gruyère Quiche Recipes

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Indulge in a culinary delight with our selection of zucchini, bacon, and Gruyère quiche recipes. These savory tarts offer a perfect balance of flavors and textures, making them ideal for any occasion. From the classic combination of zucchini, bacon, and Gruyère to creative variations featuring sun-dried tomatoes, spinach, and goat cheese, our recipes cater to diverse tastes. Each quiche is meticulously crafted with a flaky crust, a velvety filling, and a golden-brown top. Whether you're hosting a brunch, lunch, or dinner, these quiches are sure to impress your guests with their delectable flavors and elegant presentation.

Let's cook with our recipes!

ZUCCHINI BACON QUICHE



Zucchini Bacon Quiche image

I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 large eggs, lightly beaten
2 cups part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Steps:

  • Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

Nutrition Facts :

BACON AND ZUCCHINI QUICHE



Bacon and Zucchini Quiche image

This delicious brunch-worthy bacon and zucchini quiche recipe serves up creamy cheese and a flaky crust courtesy of Elisabeth Prueitt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 10-inch quiche

Number Of Ingredients 11

6 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Tart Dough
10 large eggs
2 cups creme fraiche
2 cups whole milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
1/2 cup gruyere

Steps:

  • On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
  • Preheat oven to 375 degrees.
  • Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
  • In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
  • Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
  • Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

ZUCCHINI AND GRUYERE FRITTATA SQUARES



Zucchini and Gruyere Frittata Squares image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 appetizers

Number Of Ingredients 11

Good olive oil
6 ounces pancetta, 1/2-inch-diced
4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
8 to 10 ounces small zucchini, thinly sliced in rounds
2 teaspoons fresh thyme leaves, minced
12 extra-large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
10 ounces grated Gruyere cheese, divided
1/2 cup chopped fresh basil leaves
Julienned fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
  • Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

CRUSTLESS QUICHE MASTER RECIPE



Crustless Quiche Master Recipe image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter, softened
2 tablespoons finely grated Parmesan cheese
1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
2 tablespoons unsalted butter or extra-virgin olive oil
2 cups half-and-half
2 large eggs
2 large egg yolks
1/2 teaspoon kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Pinch cayenne or paprika
2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
3/4 cup chopped crisp bacon, diced ham or salami
1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

Steps:

  • Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
  • Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
  • Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

ZUCCHINI, BACON, AND GRUYèRE QUICHE



Zucchini, Bacon, and Gruyère Quiche image

Preheat oven to 450°F. Fit pie dough into a 9½-inch deep-dish pie plate. Lightly prick dough all over. Bake according to package instructions. Cool on a rack.

Provided by Epicurious.com

Time 20m

Yield 6

Number Of Ingredients 9

1 (9-inch) pie dough round (from a 14- to 15-oz package)
¼ lb bacon, coarsely chopped
2 medium zucchini, halved lengthwise and sliced
½ tsp kosher salt, divided
¾ cup heavy cream
¾ cup whole milk
¼ tsp black pepper
3 large eggs
2 oz Gruyère, coarsely grated (½ cup)

Steps:

  • Preheat oven to 450°F. Fit pie dough into a 9½-inch deep-dish pie plate. Lightly prick dough all over. Bake according to package instructions. Cool on a rack. Reduce oven temperature to 350°F. While crust bakes, cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to a paPer towel-lined plate, reserving fat in skillet. Add zucchini and ¼ tsp salt to fat in skillet and sauté over medium-high heat, stirring occasionally, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to plate. Heat cream, milk, pepper, and remaining ¼ tsp salt in a medium saucepan until mixture reaches a bare simmer, then remove from heat. Whisk together eggs in a large heatproof bowl, then slowly and gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Cool quiche on rack, about 20 minutes, before cutting. Kitchen Counter Per serving: 580 calories, 36g carbs, 13g protein, 45g fat, 170mg cholesterol, 780mg sodium, 1g fiber

Nutrition Facts :

CHEF JOHN'S QUICHE LORRAINE



Chef John's Quiche Lorraine image

In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h45m

Yield 8

Number Of Ingredients 12

1 9-inch unbaked pie crust (see footnote for recipe link)
8 slices bacon, cut into 1 inch pieces
½ cup chopped leeks (white and pale green parts only)
½ cup chopped onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 large eggs
2 egg yolks
1 cup heavy cream
¾ cup milk
1 teaspoon chopped fresh thyme
6 ounces shredded Gruyere cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g

Tips:

  • Use a well-seasoned cast iron skillet or ovenproof skillet. This will help to ensure that the quiche cooks evenly and has a crispy crust.
  • Don't overmix the batter. Overmixing can result in a tough, rubbery quiche.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of the quiche.
  • Don't overcrowd the skillet. If you're using a small skillet, you may need to cook the quiche in batches.
  • Bake the quiche until the center is set. A toothpick inserted into the center should come out clean.
  • Let the quiche cool slightly before serving. This will help to prevent the quiche from falling apart.

Conclusion:

Zucchini bacon and Gruyère quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini. With its creamy filling, crispy crust, and flavorful combination of zucchini, bacon, and Gruyère cheese, this quiche is sure to be a hit with everyone who tries it.

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