Courgette, Bacon, and Gruyère Quiche

Ingredients for Courgette, Bacon, and Gruyère Quiche

• 1 (9-inch) refrigerated pie dough round (from a 425g package)

• 110g sliced bacon, coarsely chopped

• 2 medium courgette (350g total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices

• 1/2 cucchiaini di sale

• 180ml di panna doppia

• 180ml latte intero

• 1/4 cucchiaini di pepe nero

• 3 uova grandi

• 60g Gruyère, coarsely grated (240ml )

• a 9 1/2-inch deep-dish pie plate

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 232°C.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 177°C.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add courgette and 1/4 teaspoons salt to fat in skillet and sauté over moderately high heat, stirring frequently, until courgette is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoons salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, courgette, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.

Avvertenza

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