Einkorn Bacon Zucchini Quiche
What is einkorn flour?
Watch our video and find out.
Whoever invented quiche must have known that we’re busy gals who love to have a lot of bang for our buck. There’s not much easier in the realm of ‘homemade cooking’ than our einkorn bacon zucchini quiche recipe. It’s an elegant brunch that’s light and delicious, and is perfectly suited for lunch or dinner as well. You can also prepare the all-purpose flour version of bacon zucchini quiche if you don’t have any einkorn handy.
There are a few secrets to a successful quiche and lucky for you, we’re willing to share! The first is to ‘dock’ the dough. Basically, you poke holes in the bottom and sides of the piecrust (kind of like you would with a baked potato) so that steam can escape.
You’ll also want to know a thing or two about ‘blind’ baking. This simply means baking the pie crust without a filling in it. For our recipe, it means giving the crust a head start then adding the filling so they will finish baking at the same time—no soggy crust!
When blind baking, place beans or rice on a parchment-lined crust to weigh it down while baking to prevent bubbles coming up through the bottom of your crust. Once used, cool the beans or rice and store them in a jar labelled ‘pie weights’ and save them for next time.
Our last tip is about avoiding lumpy flour in your filling. Beat one egg with the flour before adding remaining eggs. A smooth filling guarantees that melt-in-your-mouth experience!
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Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Bacon Zucchini Quiche Recipe
- einkorn flour double pie crust recipe, use 1 crust
- 8 large eggs
- 3 tsp all-purpose einkorn flour, .281 oz
- 3/4 cup sour cream
- 3/4 cup whole milk
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 cup cheese, such as Swiss or cheddar, grated
- 8 oz bacon, diced and cooked until slightly crispy
- 1 cup zucchini, thinly sliced (approx. one medium zucchini trimmed and sliced thin)
- Prepare the pie crust according to the directions.
- Roll pie dough out until you have a diameter roughly 1" wider than the tart pan. Transport dough to the pan by rolling it up on a rolling pin. Unroll the dough into the tart pan.
- Ease dough into the corners of the pan. Trim excess dough from the edges using a butter knife then place the tart pan in the refrigerator until the filling is prepared.
- Preheat oven to 350 degrees. Roll out piecrust then place it in a 9" round deep-dish pie pan. Flute or decorate the edges of the crust however you would like.
- Dock the dough by using a fork to poke holes in the bottom and sides of the piecrust. Then, you'll prepare to blind bake the pie crust for 15 minutes.
- To blind bake, place a piece of parchment or wax paper into the pie dish on top of the crust and pour in enough dried beans or rice to come about halfway up the crust. These will weigh down the crust and parchment paper. Then place the crust into the oven for 15 minutes to bake while you prepare the filling.
- In a medium-sized mixing bowl, crack 1 egg and whisk it together with the flour until completely smooth. Continue to add remaining 7 eggs and whisk until there’s a uniform consistency.
- Add sour cream, milk, kosher salt and pepper then whisk until smooth.
- If you haven’t already diced and cooked your bacon into crispy bits, now’s the time. While the bacon cooks, slice zucchini into thin rounds and grate the cheese. Once you have prepared the bacon, zucchini and cheese as directed, add them to the egg mixture and stir to incorporate.
- Remove piecrust from the oven then remove the pie weights carefully, allowing them to cool. Your crust should be very pale and maybe a light golden color around the edges. If you would like a shiny crust (we opted not to), brush the edges with a beaten egg white now.
- Pour filling into the piecrust then return quiche to the oven for an additional 45-60 minutes. The filling will brown slightly in some areas and the center will feel firm when pressed. Remove the quiche from the oven and allow it to cool for 15 minutes or more, as quiche is also excellent served at room temperature.