• 2 unbaked pie crusts
  • 8 eggs
  • 3/4 lb crispy bacon, chopped
  • 1 small zucchini, 1/8 inch ribbon and salt
  • 12 asparagus, snap ends off and dice
  • 1/4 of large onion, diced fine
  • 1 tablespoon butter
  • 1 can evaporated milk
  • 1/2 cup half and half
  • 1/2 teaspoon salt
  • Crack pepper to taste
  • 2 cups mozzarella
  • 1.5 cups Swiss


Bacon, Zucchini And Asparagus Quiche


  1. Preheat oven to 400 and par-bake pie shells 5-7 minutes.
  2. Then turn oven to 350.
  3. Ribbon zucchini and lay on clean towel ** not paper towels, it sticks ** sprinkle with a healthy pinch of salt, to get rid of the moisture let sit for at least 15 minutes and pat dry.
  4. In med sauce pan add butter, asparagus, onion and zucchini and sauté for 7-10 minutes ** you still want a slight crunch to the asparagus.
  5. In blender add eggs, half and half, salt and pepper and evaporated milk blend.
  6. Now you can pour into a bowl and add the rest of the ingredients and with a dipper ladle into pie crusts… Or add all the rest of the ingredients to the blender and pour into pie shells.
  7. My oven it took 43 minutes to cook.