Cheesy Bacon Zucchini Pie

A melty cheesy pie made with zucchini, bacon, onion, garlic and eggs. Enjoy it for breakfast, or brunch, or dinner, or anytime!

I made a full cup of millet when I made the veggie-licious millet cakes, mostly because I’ve never tried making anything with millet and I was curious what else I could do with it. Honestly, I meant this to be another batch of millet cakes (in a different flavor), but they weren’t sticking together well, so I added some more egg and a little milk and made it into a pie … and oh was it delicious! I served it to my mom and dad this weekend since they were visiting to help with some things around the house, and they really loved it too.

If you don’t have any millet on hand, feel free to make this pie with quinoa or rice … it will be equally as delicious.

Cheesy Bacon Zucchini Pie

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 400 F. Spray a 9 or 10-inch pie pan with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.)

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at What’s for Dinner Sunday, Sunday Fitness & Food, Hearth & Soul Bloghop and Clever Chicks Bloghop.