Preheat the oven to 350 degrees. Roll out pie crust and place it in a 9" round deep-dish pie pan. Flute or decorate the edges of the crust, if desired.

Next, dock the dough by using a fork to poke holes in the bottom and sides of the pie crust. Then prepare to blind bake a 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 half way 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 preparing the filling.

In a medium-sized mixing bowl, crack one egg and whisk it together with the flour until completely smooth. Continue to add the remaining 5 eggs and whisk until there’s a uniform consistency.

Add the sour cream, milk, kosher salt and pepper then whisk until smooth.

If you haven’t already diced and cooked the bacon into crispy bits, now’s the time. While the bacon is cooking, slice the zucchini into thin rounds and grate the cheese. Add the prepared bacon, zucchini and cheese to the egg mixture and stir to incorporate.

Remove the pie crust from the oven then remove the pie weights carefully, allowing them to cool. The crust should be very pale and maybe a light golden color around the edges. For a shiny crust (we opted not to), brush the edges with a beaten egg white.

Pour the filling into the pie crust and return 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 at least 15 minutes. Enjoy immediately or at room temperature!