¼ pound sliced bacon, coarsely chopped
2 medium zucchini (¾ pound total), halved lengthwise, then cut crosswise into ⅛-inch-thick slices
½ teaspoon salt, divided
¾ cup heavy cream
¾ cup whole milk
¼ teaspoon black pepper
3 large eggs
1 cup (4 ounces) Swiss cheese, coarsely chopped
With the oven rack in the middle position, preheat to 450°F. Fit the pie dough into a 9½-inch deep-dish pie plate and lightly prick all over. Bake according to package instructions, then transfer the crust in the pie plate to a rack. Reduce the oven temperature to 350°F.
While the crust bakes, cook the bacon in a large, heavy skillet over moderately high heat, stirring occasionally, until just crisp. Transfer the bacon with a slotted spoon to a paper-towel-lined plate, reserving the fat in skillet. Add the zucchini and ¼ teaspoon salt to the fat in skillet and sauté over moderately high heat, stirring frequently, until the zucchini is tender and starting to brown, then transfer with a slotted spoon to a plate.
Heat the cream, milk, pepper, and remaining ¼ teaspoon salt in a 1- to 2-quart saucepan until the mixture reaches a bare simmer, then remove from the heat.
Whisk together the eggs in a large, heat-proof bowl, then gradually whisk in the hot cream mixture until combined. Stir in the bacon, zucchini, and cheese together and pour into the piecrust. Bake until the filling is just set, 25 to 30 minutes. Transfer the quiche pan to a rack to cool slightly before serving.
Yield: 6 to 8 servings
ZUCCHINI BREAD
3 cups shredded zucchini (3 medium)
1 ⅔ cups granulated sugar
⅔ cup vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon baking powder
½ cup coarsely chopped nuts
½ cup raisins, optional
Move the oven rack to low position so that the tops of pan will be in the center of the oven.
Preheat the oven to 350°F. Grease bottom only of a loaf pan, 9 x 5 x 3 inches, with shortening. In a large bowl, mix the zucchini, sugar, oil, vanilla, and eggs. Stir in the remaining ingredients. Pour into the pan. Bake for 70 to 80 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan on wire rack. Loosen the sides of the loaf from the pan; remove from the pan and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate for up to 10 days.
Yield: 1 loaf (approximately 12 slices)
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