Zucchini quiche with bacon

Name: Zucchini quiche with bacon
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 650 g Courgette; 1 package (100 g) fine breakfast bacon; 4 Eggs; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TEASPOON dried herbs of Provence; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator); 7-10 Tbsp Grease; 1/2 package (100 g) Gratin cheese (Danish Mozzarella and Emmental cheese)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

650 g Courgette
1 package (100 g) fine breakfast bacon
4 Eggs
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TEASPOON dried herbs of Provence
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)
7-10 Tbsp Grease
1/2 package (100 g) Gratin cheese (Danish Mozzarella and Emmental cheese)

Directions

1
Clean, wash and slice the zucchini lengthwise. Halve the bacon slices and leave them in a pan without fat. Remove, fry the zucchini slices briefly in the frying fat on both sides. Whisk eggs and cream. Season with salt, pepper, nutmeg and herbs from Provence. Place the puff pastry in a greased quiche tin without baking paper.
2
Prick several times with a fork. Spread the zucchini and bacon slices on top. Sprinkle with one half of the cheese. Pour on the egg cream, sprinkle the rest of the cheese on top and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 45 minutes. Garnish with fresh herbs as desired. Makes 4 pieces