facebook pixel code
Mailto Icon

Farm Stand Quiche

Yields 1 quiche
Farm Stand Quiche


10 grape or cherry tomatoes, halved
1/4 zucchini, sliced into very thin rounds
1 1/2 teaspoons salt
8 ounces bacon
1 small red onion, very thinly sliced
4 eggs
2 cups heavy cream
1/2 teaspoon black pepper
1 refrigerated pie crust
1 cup shredded mozzarella cheese


Place the tomatoes and zucchini on paper towel-lined plates. Sprinkle liberally with salt. Flip the tomatoes so they are cut-side down on the paper towel. Allow them to stand for at least 20 minutes to give off excess water. Meanwhile, fry the bacon in a large skillet until crisp; drain, cool and chop into small pieces. Retain about 1 tablespoon of the bacon grease in the skillet. Add the sliced onions and cook over medium until onions are tender. Season with a pinch of salt and set aside. In a medium bowl, whisk together the eggs, cream, 1/2 teaspoon of salt and pepper. Roll out the pie crust and place it into a pie pan; trim excess dough and crimp the edge. Place a sheet of parchment into the crust and fill the crust with beans or pie weights. Bake the crust in an oven preheated to 350°F for 25 minutes. Remove from oven. Remove the parchment and weights. Sprinkle the cheese into the bottom of the crust. Layer in the bacon, onions, zucchini and tomatoes. Pour the egg mixture over top, filling it just below the top of the crust. Bake for 35 to 40 minutes or until the eggs are set. Remove quiche from oven and allow to stand 10 minutes before serving. Tip: use any extra egg mixture and quiche fillings to make crustless quiche (also a great low-carb option!); just place into a greased, oven-safe dish and bake until the center is firm.