Name: Bacon Zucchini Pie: The Ultimate Savory Summer Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 6 slices bacon, cooked and crumbled; 1 medium zucchini, grated; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/4 cup all-purpose flour; 3 eggs, beaten; 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Bacon Zucchini Pie: Prepare to be amazed by this savory masterpiece that's about to redefine your comfort food expectations! Imagine sinking your teeth into a flaky, golden crust, yielding to a creamy, cheesy filling bursting with the smoky goodness of bacon and the subtle sweetness of fresh zucchini. This isn't just a pie; it's an experience.

While the exact origins of combining bacon and zucchini in a pie remain somewhat shrouded in culinary mystery, the concept likely evolved from resourceful home cooks seeking to utilize seasonal produce and readily available ingredients. Zucchini, known for its abundance during the summer months, pairs beautifully with the rich, salty flavor of bacon, creating a harmonious balance that delights the palate.

People adore this Bacon Zucchini Pie for its incredible versatility and satisfying flavors. It's the perfect dish for a casual brunch, a light lunch, or even a comforting dinner. The combination of textures – the crisp bacon, the tender zucchini, and the creamy cheese – is simply irresistible. Plus, it's a fantastic way to sneak in some extra vegetables for picky eaters! Whether you're a seasoned baker or a kitchen novice, this Bacon Zucchini Pie recipe is surprisingly easy to follow, guaranteeing a delicious and impressive result every time. So, gather your ingredients and let's get baking!

Ingredients:

1 pre-made pie crust (9-inch), or homemade (recipe follows)
6 slices bacon, cooked and crumbled
2 medium zucchini, grated
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 cup shredded Gruyere cheese (or Swiss)
4 large eggs
1 cup heavy cream
1/2 cup milk
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
Optional: Fresh thyme leaves for garnish

Preparing the Zucchini and Bacon:

Okay, let's get started! First, we need to prep our zucchini and bacon. This step is crucial for getting the best flavor and texture in our pie.

Cook the Bacon: Start by cooking your bacon until it's nice and crispy. I like to cook mine in a skillet over medium heat, but you can also bake it in the oven at 400°F (200°C) for about 15-20 minutes. Once it's cooked, let it cool slightly and then crumble it into small pieces. Set aside.
Grate the Zucchini: Next, grate your zucchini using a box grater. Don't peel it first; the skin adds color and nutrients. Once grated, place the zucchini in a colander and sprinkle it with a pinch of salt. This will help draw out excess moisture. Let it sit for about 15-20 minutes, then squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is super important because too much moisture will make your pie soggy.
Sauté the Onion and Garlic: In the same skillet you used for the bacon (or a clean one), heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Combine Zucchini, Onion, and Garlic: Add the squeezed zucchini to the skillet with the onion and garlic. Cook for another 2-3 minutes, stirring occasionally, just to let the flavors meld together. Remove from heat and let cool slightly.

Making the Filling:

Now that our zucchini and bacon are ready, we can move on to making the delicious filling that will bind everything together.

Whisk the Eggs: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Make sure there are no lumps!
Add Cheese and Spices: Stir in the grated Parmesan cheese, shredded Gruyere (or Swiss) cheese, and nutmeg. Season with salt and freshly ground black pepper to taste. Remember that the bacon and Parmesan are already salty, so start with a small amount of salt and adjust as needed.
Combine with Zucchini Mixture: Add the cooled zucchini and onion mixture to the egg and cheese mixture. Stir well to combine everything evenly.
Incorporate the Bacon: Gently fold in the crumbled bacon. Be careful not to overmix, as you want to keep the bacon pieces intact.

Assembling and Baking the Pie:

We're almost there! Now it's time to assemble our pie and bake it to golden perfection.

Prepare the Pie Crust: If you're using a pre-made pie crust, simply unroll it and place it in a 9-inch pie dish. Crimp the edges decoratively, or use a fork to press around the rim. If you're making your own pie crust, roll it out to a 12-inch circle and carefully transfer it to the pie dish. Trim the edges and crimp as desired.
Pour in the Filling: Pour the zucchini, bacon, and cheese filling into the prepared pie crust, spreading it evenly.
Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is set. To prevent the crust from browning too quickly, you can cover the edges with aluminum foil during the last 15-20 minutes of baking.
Check for Doneness: To check if the pie is done, insert a knife into the center. If it comes out clean, the pie is ready. The filling should be set and not jiggly.
Cool Before Serving: Let the pie cool for at least 15-20 minutes before slicing and serving. This will allow the filling to set completely and make it easier to cut.
Garnish (Optional): Garnish with fresh thyme leaves for a pop of color and flavor.

Homemade Pie Crust Recipe (Optional):

If you're feeling ambitious, making your own pie crust is totally worth it! It adds a special touch to the pie and tastes so much better than store-bought.

Ingredients for Pie Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/4 cup cold vegetable shortening, cut into cubes
4-6 tablespoons ice water

Instructions for Pie Crust:

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
Cut in the Fat: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix!
Form a Disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and prevents the crust from shrinking during baking.
Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges and crimp as desired.
Blind Bake (Optional): For a crispier crust, you can blind bake it before adding the filling. To do this, prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Then, remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let cool slightly before adding the filling.

Tips and Variations:

Want to customize your Bacon Zucchini Pie? Here are a few ideas:

Add Other Vegetables: Feel free to add other vegetables to the filling, such as mushrooms, bell peppers, or spinach. Just make sure to sauté them before adding them to the egg mixture.
Use Different Cheeses: Experiment with different cheeses, such as cheddar, Monterey Jack, or goat cheese.
Make it Vegetarian: Omit the bacon for a vegetarian version. You can add some smoked paprika to the zucchini mixture to give it a smoky flavor.
Add Herbs: Fresh herbs like basil, oregano, or chives would be delicious additions to the filling.
Make Mini Pies: Use muffin tins to make individual mini pies. This is a great option for parties or potlucks. Adjust the baking time accordingly.
Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.

Serving Suggestions:

This Bacon Zucchini Pie is delicious served warm or at room temperature. It's perfect for brunch, lunch, or dinner. Here are a few serving suggestions:

Serve with a side salad for a light and refreshing meal.
Pair it with a cup of soup for a cozy and comforting dinner.
Bring it to a potluck or picnic – it's always a crowd-pleaser!
Enjoy it as a snack with a glass of wine.

Storage Instructions:

Leftover Bacon Zucchini Pie can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for 10-15 minutes, or until

Conclusion:

This Bacon Zucchini Pie isn't just another recipe; it's a flavor explosion waiting to happen! The savory bacon perfectly complements the mild zucchini, all nestled in a flaky, golden crust. It's the kind of dish that will have everyone asking for seconds, and trust me, you'll be happy to oblige. The beauty of this recipe lies in its simplicity and the incredible depth of flavor it delivers. It's a guaranteed crowd-pleaser, whether you're serving it at a casual brunch, a potluck dinner, or even a sophisticated evening gathering. Why is this a must-try? Because it's easy, delicious, and versatile! You can whip it up in under an hour, and the ingredients are readily available. Plus, the combination of textures and tastes is simply irresistible. The creamy filling, the crispy bacon, and the tender zucchini create a symphony of sensations that will tantalize your taste buds. It's a comforting yet exciting dish that's perfect for any occasion. But the fun doesn't stop there! This Bacon Zucchini Pie is incredibly adaptable. Feel free to experiment with different cheeses – Gruyere, Fontina, or even a sharp cheddar would be fantastic additions. For a vegetarian twist, simply omit the bacon and add some sautéed mushrooms or caramelized onions for extra depth of flavor. You could also incorporate different herbs like fresh thyme, rosemary, or basil to customize the flavor profile to your liking. Serving Suggestions: Serve this pie warm or at room temperature. It's delicious on its own, but it also pairs beautifully with a simple green salad or a side of roasted vegetables. For a more substantial meal, consider serving it with a creamy tomato soup or a hearty lentil stew. And for a truly decadent experience, top each slice with a dollop of sour cream or crème fraîche. Variations to Explore: * Spicy Kick: Add a pinch of red pepper flakes to the filling for a subtle heat. * Mediterranean Flair: Incorporate sun-dried tomatoes, olives, and feta cheese for a Mediterranean-inspired twist. * Breakfast Pie: Add some cooked sausage or ham to the filling for a hearty breakfast pie. * Mini Pies: Bake the filling in individual ramekins for adorable mini pies that are perfect for parties. * Crustless Option: For a lighter version, skip the crust and bake the filling in a greased baking dish. I'm absolutely confident that you'll love this Bacon Zucchini Pie as much as I do. It's a recipe that I've been making for years, and it always receives rave reviews. It’s a fantastic way to use up that summer zucchini harvest, and it's a dish that the whole family will enjoy. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece! I can't wait to hear about your experience with this recipe. Please, don't hesitate to share your photos, comments, and variations in the comments section below. Let me know what you think, what you changed, and how it turned out. Happy baking, and enjoy every delicious bite of your homemade Bacon Zucchini Pie! I hope you find it as delightful and satisfying as I do. Bon appétit!