Spinach and Courgette Quiche

Spinach and courgette quiche with hints of bacon and onion is a delightful brunch item that is ready in 1 hour.

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1 pastry for an 8-inch pie crust

6 slices bacon, chopped

1 onion, chopped

1 (10 ounce) bag fresh spinach

1 courgette (zucchini), thinly sliced

1 1/2 cups milk

2 eggs

salt and ground black pepper to taste

1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.

Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.

Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.

Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Spinach and Courgette Quiche

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