Light and Easy Quiche

I had trouble coming up with an appropriate title here because I don’t like quiche. My mom used to make them to take to work on a potluck day and I just thought they were gross. I cannot really pinpoint why, I have just never liked them. I tried to make this more like scrambled eggs with some yummy-ness inside, all in a pie crust of course. Get ready for tasty and easy with plenty of options for versatility. My husband (also not a quiche fan) loved it so I must have done something right. 😉 I hope you and yours enjoy!

Light and Easy Quiche
Cook time
Total time
  • Prepared Pie Crust (I prefer Pillsbury)
  • 1 zucchini
  • 6 slices of bacon, chopped into bits
  • ¾ cup shredded mozzarella cheese
  • 12 eggs
  • ¼ cup milk
  1. Preheat oven to 375 F (190 C). Place pie crust in pie pan (I used a deep dish pan).
  2. Dice zucchini and sprinkle on bottom of pie crust. Layer with bacon crumbles and shredded cheese.
  3. Whisk together eggs and milk in large bowl. Pour eggs over ingredients in the pie pan. To make this dish a little lighter you can use 6 eggs and 6 egg whites.
  4. Bake at 375 for 15 minutes. Reduce heat to 350 F (175 C). Bake another 25-30 minutes or until egg is cooked through.
  5. To avoid the overly brown look (like mine), cover with foil once you reduce the heat.
  6. Serve immediately.

This dish was delicious. I love it because there are so many different ingredients you can add to this to change it up. Next time I might add some onions and green peppers. What will you add to yours?


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