Egg, Bacon and Zucchini Pie

Apparently real mean don’t eat quiche, but they do eat egg and bacon pies.  This recipe is a variation on my quiche lorrainerecipe with just added zucchini.

Egg, Bacon/Ham and Zucchini Pie (Very High Amines, Moderate Salicylates, Low Glutamates)

  • 150g organic/preservative free bacon rashers or ham, cubed
  • 1 leek, finely diced
  • 1 cup cheese, grated
  • 5 eggs
  • 100ml light evaporated milk
  • 1 sheet frozen butter puff pastry, thawed
  • 1 zucchini, peeled and grated

Egg, Bacon and Zucchini Pie


  1. Preheat the oven to 180 C.
  2. Roll out the pastry sheet until it is large enough to cover the base and sides of your quiche/pie dish.  Place the pastry into the dish and trim the edges.  Prick the bottom of the pastry with a fork several times.  Place a sheet of baking paper over the base then cover with raw rice or baking weights (I used a bread and butter plate) and blind bake the pastry for 10 minutes.  Remove the paper and rice/weights and bake for another 10 minutes.  Turn the oven down to 170 C.
  3. While the pastry is cooking, add the bacon, zucchini and leek to a hot frying pan and cook until browned and crispy, then place on a paper towel to soak up the excess oil.  
  4. In a bowl whisk together the eggs, evaporated milk and cheese, then add the leek and bacon.  Pour into the cooked pastry case.
  5. Bake for 20 – 30 minutes or until cooked through.

The quiche can be served hot or cold and can be frozen.


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2 Responses to Egg, Bacon and Zucchini Pie

  1. Oscar's Mum says:

    Me too. Lucky, because we have a garden and fridge full of them at the moment. Look out for a lot more zucchini recipes in the coming weeks.

  2. Fussy Eater's Mum says:

    I love grated zucchini because it slips right past The Fussy Eater's radar!