Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40-45 minutes
1 small zucchini, thinly sliced
5 slices bacon, precooked and chopped
1 Roma tomato, chopped
3 beaten eggs
½ cup grated cheese
¼ teaspoon pepper or seasoning of choice
Asparagus spears for garnish (optional)
Rice crust (recipe follows)
Preheat oven to 350° F. Place zucchini on the warm crust; add bacon and tomatoes. In a small bowl, mix eggs, cheese, and seasoning; pour over vegetables and bacon. If desired, top with asparagus spears. Bake for 40-45 minutes.
RICE CRUST
1 ½ cups cooked rice (white or brown)
¼ cup grated cheese
4 beaten eggs
¼ teaspoon dried dill
1 garlic clove, chopped
Preheat oven to 350° F. In a medium bowl, mix all ingredients; press into a buttered 8-inch pie plate. Bake for 15-20 minutes.
Tip: This quiche can be prepared the night before and kept covered in the refrigerator until ready to bake the next morning.
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Find more delicious recipes in Everyday Gourmet, available at Deseret Book.
