Bacon and Zucchini Quiche

Heavily adapted from Taste of Home

1 sheet refrigerated pie pastry
5 eggs
1 cup heavy whipping cream
1/4 cup ricotta cheese
~5 slices bacon
2 small zucchini, thinly sliced
Salt
Pepper
1 cup + a little grated cheese (monterrey jack, pepper jack, swiss, etc)

Preheat oven to 350°

Press pastry into a medium tart pan. Place parchment in bottom and fill with pie weights (or beans). Bake for ~25 min, or until the edge are golden brown. Remove parchment and weights and cook for 5 minutes more. Let cool.

Cut bacon into 1/2 inch pieces. Cook in medium pan until very crispy. Drain all but a very thin layer of the bacon fat. Sauté 1/2 of the zucchini in the remaining fat.

Whisk eggs, cream, ricotta, 1 cup of the cheese, salt, and pepper in a medium bowl. Add bacon and zucchini and mix. Pour into prepared and cooled pastry shell. Layer remaining zucchini on top, finish with the remaining grated cheese.

Bake for ~35 minutes, until a knife inserted in the middle comes out clean. Let sit for at least 10 minutes. The longer it sits, the more firm it will get, so keep that in mind.

Notes from Jill's kitchen: I'm feeling pretty good about myself that I made this puppy up and it was delicious.