Easy Quichini

I heart going out for brunch. Honestly, because I'm terrible at making breakfast myself. I love going to diners and stuffing myself with hashbowns, toast and jelly and yummy omelets. Lately I've been trying to experiment and made a pretty good quiche a few weeks back, with my own little tweaks. Since Dan and I were off today (me obviously, Dan - thanks President's Day), I made it again. Enjoy the recipe!

Quichini {Quiche + Zucchini}, serves 3-4

Ingredients:
1 packaged pie crust pastry
5 slices bacon
1 zucchini, lightly sauteed
3/4 cup shredded Gruyere cheese
6 eggs, lightly whisked
3/4 -  1 cup whipping cream
Salt and pepper

Preheat over to 400 degrees, baking the pie crust for 12 minutes. Let cool.

Cook the bacon in a large, preheated skillet over medium heat until crispy. Transfer to a paper towel lined plate, allowing to drain. Roughly chop bacon and set aside to cool. Saute zucchini a few minutes, or until lightly browned. In a large bowl, mix the whisked eggs, whipping cream, bacon and cheese. Season with salt and pepper. Pour the mixture into the cooled pie crust. Reduce the oven temperature to 350 degrees and bake the quiche for about 30 minutes.

*Note: Our current oven seems to bake unevenly - be sure to check on your quiche after 15 minutes and every few minutes to make sure it doesn't overcook.