With summer here, our garden is flourishing with seasonal fruits and vegetables. We have a fridge drawer full of zucchini and cucumbers and an abundance of various tomato varieties. So this past weekend the Jou Test Kitchen opened up again and sampled various recipes to incorporate our organic produce. We brought our dishes (Zucchini, Bacon and Goat Cheese Quiche; Taiwanese Sesame Cucumbers; Heirloom and Burrata Salad; Heirloom Tomatoes on Grilled Rustic Bread) to a friend’s place for dinner.
We followed an Epicurious quiche recipe and loved it so much, we made another one the following day.
Photos, L-R: Romulo Yanes via epicurious.com, Jennifer’s iPhone
Zucchini, Bacon and Goat Cheese Quiche
Yield: Makes 6 to 8 main-course servings
Active Time: 20 min
Total Time: 50 min (not including cooling)
1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup) – We used goat cheese instead
Special equipment: a 9 1/2-inch deep-dish pie plate
Put oven rack in middle position and preheat oven to 450°F.
Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
Reduce oven temperature to 350°F.
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
Whisk together eggs in a large heatproof bowl, then 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. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
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