5 MINUTE BACON AND ZUCCHINI PIE
Easy as, well, pie – this quiche-like entrée works well for breakfast, lunch or dinner. It’s a great take-along picnic food and can be served as a side dish as well.
1 9” frozen pie crust
6 eggs, well beaten
1 pkg. (2.1 oz.) Fully Cooked Bacon, finely chopped
2 cups zucchini, grated
Preheat oven to 400°. Thaw piecrust. Poke holes in bottom and up sides of crust with a fork. Brush some of the egg mixture all over the crust and bake about 5 minutes or until the crust begins to blister. Add the bacon and zucchini to the beaten eggs (along with a sprinkle of salt and pepper) and pour into the pie shell. Bake pie for 30 to 40 minutes or until eggs are firm. Cool slightly before cutting. Serve hot or cold.
Optional: 3-4 chopped scallions; ½ finely chopped red bell pepper; or 1/2 cup shredded Cheddar, Swiss or Provolone cheese can be added for extra color and flavor. Top with several thin slices of tomatoes for added color.
**Recipe adapted from Hormel Pre-cooked Bacon recipe
Keep it simple with just the zucchini, bacon and eggs, or add more flavor by adding finely chopped bell peppers, chopped scallions or maybe even some shredded cheese. Any way you fix it, it’s a delicious way to use up some of your bumper crop of zucchini! In fact, make several and freeze – wrap in foil and reheat in 350° oven.