5 MINUTE BACON AND ZUCCHINI PIE

Ingredients

  • 1 9” frozen pie crust
  • 6 eggs, well beaten
  • 1 pkg. (2.1 oz.) Fully Cooked Bacon, finely chopped
  • 2 cups zucchini, grated

    Directions

    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.
    Serves 4

    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.
  • WHSV-TV3
    50 North Main Street Harrisonburg, VA 22801 540-433-9191 - Switchboard 540-433- 4028 - Fax 540-433-2700 - News Fax

    WSVF Public Inspection File

    Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability