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Summertime Zucchini Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savory zucchini, bacon, and mushroom quiche is perfect for a delicious and light midday meal.
Ingredients:
  • 1 (9 inch) prepared deep-dish pie crust
  • 4 slices bacon
  • 2 zucchini, thinly sliced
  • 1 cup chopped cremini mushrooms
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • 2 teaspoons chopped dill weed
  • 1 teaspoon minced fresh parsley
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon ground black pepper
  • 1 cup shredded mozzarella cheese, divided
  • 2 eggs, lightly beaten
  • grated Parmesan cheese, or to taste
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Gently mold the pie crust into a 9-inch deep dish pie plate, then shield the edges with aluminum foil.
  • Bake the pie crust until it turns a light golden brown, which should take around 12 minutes. Allow the pie crust to cool while you preheat the oven to 350°F (175°C).
  • Fry bacon in a large skillet over medium-high heat until crispy, approximately 10 minutes. Place the cooked bacon on paper towels to drain, and keep the flavorful drippings in the skillet.
  • Combine zucchini, mushrooms, onion, and garlic with the flavorful bacon drippings. Season generously with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook until zucchini is tender but still has a nice crunch, about 5 to 7 minutes. Remove from heat.
  • Dice the bacon and fold it into the zucchini mixture.
  • Start by generously layering half of the mozzarella cheese onto the pie crust. Follow with spreading the zucchini mixture evenly on top of the mozzarella layer. Pour the eggs over the zucchini before finishing off with the rest of the mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella layer. Finally, place the pie plate on a baking sheet.
  • Bake until the top turns golden brown in a preheated oven for approximately 30 minutes.

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