Bacon, Leek & Zucchini Quiche with Goat Cheese

This Bacon, Leek & Zucchini Quiche with Goat Cheese is a brunch showstopper. It’s delicious, savory, and surprisingly easy to make, perfect for impressing guests or meal prepping for the week. You can easily customize it by leaving out the bacon or going crustless, but one thing you can’t skip is the whole milk. Using almond or oat milk just won’t give you that creamy texture we want in a quiche. Try this recipe with the Harmony All Purpose Blend to take it to the next level!

Let’s Make It!

Preheat the oven to 400 degrees. Grease a 9 inch or similar circle baking pan with oil. Carefully add the pie crust over the pan letting the sides fall into place.

Trim any excess dough and fold the edges around the rim of the pan, crimping to seal with your fingers. Poke the bottom of the crust a few times with a fork.

Cover with parchment paper and add pie weights, uncooked beans or rice. Bake until the crust is just golden, about 15 minutes. Turn the heat down to 350.

While it bakes, add the bacon to a cold skillet. Turn the heat to medium-high and cook the bacon until crispy. Set aside on a paper towel lined plate. There should be 1-2 tablespoons of bacon grease in the pan – drain any excess.

Using your hands or a knife and cutting board, crumble the bacon into small pieces.

Over medium heat in the same pan, add the leeks and cook, stirring occasionally, for 5 minutes.

Add the zucchini and garlic and cook, stirring occasionally, for 6-7 minutes or until the zucchini has cooked down. Set aside to cool.

In a medium-sized bowl, whisk together the eggs, milk, Parmesan cheese, seasoning, bacon crumbles, and leek mixture until combined.

Pour the mixture into the pie crust and bake for 30-35 minutes until the eggs have set.

Top with basil, add salt and pepper to taste and enjoy!