French Courgette (Zucchini) Quiche

This is another good way to use up all that summer-time abundance of zucchini. This quiche is served hot.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  pie shell
• 2 1⁄2 cups  coarsely grated unpeeled zucchini, 4-6
•  salt
• 4  slices bacon
• 1⁄2 cup  chopped onion
• 1 1⁄2 tablespoons butter
• 1  tablespoon flour
• 6  ounces gruyere cheese, grated
• 3  eggs
• 1 1⁄2 cups half-and-half (light cream)
• 1⁄8 teaspoon black pepper

Directions

1. Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
2. Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
3. Preheat oven to 400°F
4. In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
5. Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
6. Spread half of the cheese and the bacon over the bottom of the pie shell.
7. Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
8. Place pie shell on a cookie sheet.
9. Carefully pour custard mixture into pie shell.
10. Sprinkle with the rest of the cheese and bacon.
11. Bake on center shelf for 15 minutes.
12. Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
13. Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.