This is a very loose adaptation from a Cooking Light recipe – I believe I used the same number of eggs. I couldn’t find my quiche pan (organization is not my forte) and this deeper pan required a bit more filling – the end result received rave reviews from the Grandgirl.
Line a quiche pan (or round baking dish) with pie crust, prick and bake for 15min @400
remove from oven and cool.
2C thinly sliced zucchini
1/4C chopped shallots
2C tiny Yukon gold potaoes, halved, boiled till fork tender,drained (cool slightly)
1Tbsp chopped fresh thyme
1/2 lb bacon diced, fried till crisp (this is a bit of a venture from Cooking Light)
1 1/2 C canned nonfat milk (back on low cal track)
3/4 tsp salt
1/4 tsp pepper
6 oz shredded swiss cheese
Saute the zucchini and shallots in olive oil until tender (about 5 min), cool slightly. Mix eggs, milk, salt, and pepper. Arrange potatoes evenly over crust, layer zucchini and shallots. Sprinkle the grated cheese evenly over the top. Pour egg mixture to cover, top with bacon.
Bake @350 for 45min or until a knife in the center comes out clean. Cool for 15 min and serve.