Ingredients
Scale
- 2 slices bacon
- A 7 or 8-inch zucchini (about 2 cups, chopped)
- 1/2 cup chopped onion
- 1 – 2 teaspoons chopped jalapeno (optional)
- 1 – 2 cloves garlic
- 1 cup finely shredded sharp cheddar cheese
- About 1 3/4 cups cooked millet, quinoa or rice
- 3 eggs
- 1/4 cup milk
- For the top: about 1/2 cup shredded cheddar (or Mexican blend) cheese
Instructions
- Preheat the oven to 400 F. Spray a 9 or 10-inch pie pan with cooking spray.
- In a medium frying pan, cook the bacon over medium heat until crisp. Remove the bacon and let drain on a clean kitchen towel or paper towels. Once it’s cooled a bit, chop it up into bits. Drain most of the fat from the pan, leaving about 1 – 2 teaspoons of bacon fat.
- Meanwhile, add the zucchini, onion, jalapeno and garlic to the pan and cook for a few minutes over medium heat, until the onion is translucent and the zucchini is tender. Stir in the cheese, millet (or rice or quinoa) until the cheese is melted, then stir in the chopped bacon. Pour the cheesy zucchini mixture into the pie plate and smooth with a spatula.
- In a separate bowl, whisk together the eggs and milk. Pour the egg mixture over the zucchini mixture in the pie pan, being careful not to let it spill over.
- Bake at 400 F. for about 20 – 30 minutes or until the pie just starts to set in the middle. Sprinkle with the additional cheese, then bake for another 5 – 10 minutes or until the middle of the pie is set (springs back quickly when touched) and the cheese is nicely melted. Slice in wedges and serve while it’s still hot. (This pie can also can be refrigerated and reheated.)
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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