Difficulty: Easy
Yield: 1 quiche (4 servings?)
1 refrigerated pie crust
1/4 pound bacon, coarsely chopped
2 medium zucchini (3/4-1 pound total), halved lengthwise and sliced thinly crosswise
1/2 tsp salt, divided
1 cup milk
1/4 tsp black pepper
3 eggs
1/2 cup egg whites (approx. 3 egg whites)
2 oz smoked gouda, coarsely grated (approx. 1 cup)
Preheat oven according to pie crust package directions. Place pie crust in a 9-inch pie pan. Cook according to package directions and set aside. Change oven temperature to 350˚F.
Over medium-high heat, cook bacon in a 12-inch pan until crispy. With a slotted spoon, remove bacon from pan and place on plate lined with paper towels. Rendered bacon fat will remain in the pan.
Add 1/4 tsp salt to the pan and stir. Add zucchini to pan. Cook until fully tender and starting to brown. With a slotted spoon, remove zucchini to a plate.
Add milk, remaining 1/4 tsp salt, and black pepper to a small sauce pan. Cook over medium heat until just boiling and remove from heat.
Add eggs and egg whites to a medium/large bowl and whisk. Slowly pour milk into eggs while continuing to whisk vigorously. Whisk until all milk has been added and thoroughly combined.
Add bacon, zucchini, and smoked gouda to the egg/milk mixture and stir gently. Pour contents of bowl into baked pie crust.
Bake on middle rack for approximately 30 minutes, or until filling is firm. Let cool 5 minutes before serving.