Bride To Be Quiche

One of my favorites parts of being a bride was picking out everything on our wedding registry. From choosing the color of my KitchenAid Mixer (Aqua Sky) – to deciding how many place settings to get vs. what we actually need (when will I ever be able to have a sit-down dinner for 12?) – to selecting a glass for literally every type of drink we could ever want – the 2+ hours Jeff and I spent in Crate & Barrel was definitely an engagement highlight.

And with the wedding registry comes dishes, pans and glasses that serve one purpose. A ceramic dish that melts brie perfectly? Sign me up. A tiny carafe for extra wine at your place setting? Need that. A quiche dish that had me envisioning boozy brunches with girlfriends? Must-have.

The perfect opportunity to use my quiche dish came this weekend as my girlfriend (who is also a soon-to-be bride) came over to look through my wedding decorations and talk last minute details and DIYs. I wanted to make something healthy-ish and also use my last zucchini and abundance of cherry tomatoes. I kept it lighter by using eggs & egg whites and 2% milk but kept the flavors bold with applewood smoked bacon and pesto. Paired with a Mimosa and wedding talk – the Bride to Be Quiche was a hit.

This one is great for entertaining as you can make ahead and serve at room temperature. Add a simple green salad, fresh croissants and champagne – this has laid-back afternoon with your girlfriends written all over it.

Bride to Be Quiche

  • 4 eggs
  • 2 egg whites
  • 1 cup 2% milk
  • 3 slices bacon, cooked and chopped
  • 1 small zucchini, halved and thinly sliced
  • Cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1/4 cup pesto
  • 3/4 cup shredded mozzarella
  • Pre-made pie crust (I used Trader Joe’s)
  • Salt and pepper

1. Cook the pie crust according to package directions – let cool completely. Preheat oven to 375 degrees.

2. Fry bacon and set aside. Wipe out pan but do not wash. Add a little olive oil and saute onion and zucchini until zucchini softens.

3. Make the egg mixture. Combine eggs, milk, salt, pepper and whisk.

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4. Add veggies and chopped bacon to egg mixture. Sprinkle mozzarella on bottom of crust. Pour egg mixture into the dish. (I did have some leftover as it wouldn’t all fit into dish – you could toss or make a quick egg scramble)

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5. Bake for 35-40 minutes until set. Let sit for at least 15 minutes before you cut. Serve warm or at room temperature.

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