#BrunchWeek: Bacon, Cheddar, Zucchini Quiche

I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.

Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
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Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

Tin Foil Shrimp Boil!

Has summer arrived where you live?

It's here in South Florida. How do we know when it makes its appearance here in the Sunshine State?

There are a few tell-tale signs:

- The namesake "sunshine" disappears every afternoon like clockwork and is replaced with sudden rainstorms and torrential downpours instead. Magically, they only happen when you're far from cover and forgot your umbrella.

- Your perfectly straightened hair is curly within 3 minutes of stepping out the door.

- All pools within a 10 mile radius are filled to the brim with groups of extremely wound-up children. {And a thin, oily film from sunscreen & tanning oil. BLEH.}

- You can walk in to restaurants that would usually overflowing at other times of the year. Expensive hotels begin to offer ridiculously cheap special rates.

- Walking outside immediately reminds you of a sauna... without the benefit of being able to shed your clothes.

- Jeans = NO.

- The mere suggestion of a potential storm sends people into a tizzy and clears store shelves of bottled water, batteries, and candles in an instant.

Ahh.... Florida summers. ;)

Sure it's hot, and sticky, and you barely want to move without the promise of a cold rum drink being at your desired destination...but we still love it. {Though we can't wait until it's over just as quickly as it's here.}

I love the thought of cookouts and summer gatherings, especially when the recipes are low-effort crowd pleasers like this fun version of an old fashioned Shrimp Boil.

The first time Steve & I ever had anything like a shrimp boil was during college football season when we were tailgating with friends in Louisiana. They had a giant pot cooking with all kinds of seafood goodies. And we were in love with the idea.

We attempted having our own shrimp boil a few years later during one of our tailgates, but found that our equipment was lacking... we were barely able to get a "Shrimp Simmer" let alone a "Shrimp Boil" with our puny grill. Wah, wah, waaaaah.

Had I given it some thought, I would have traded in that giant pot for these convenient little foil packets! I recently made these in the oven at home {I know it's hot, but that's what air conditioning is for folks!}, but you could definitely throw them on the grill just as easily for an outdoor party. The best part is that you can make these ahead and have them ready to go once your guests arrive.

I'm all for anything that makes for less work on a hot summer day... I'm saving my energy for muddling mojitos! ;)

Tin Foil Shrimp Boil

4 small pieces of corn, either fresh or frozen*
4 small red potatoes, quartered
4 pre-cooked all natural chicken sausage links, cut into chunks {I use  Casual Gourmet brand}
32 pieces of uncooked shrimp {peeled if you'd like, but isn't necessary}
Olive Oil
Old Bay Seasoning
1/4 cup white wine {divided} - or beer, or chicken broth as alternative
Lemon Wedges for serving

1. Preheat the oven to 400 degrees.

2. In the center of a 12x17 inch piece of foil, place corn, potatoes, sausage pieces, and shrimp.

3. Drizzle lightly with olive oil and liberally sprinkle with Old Bay Seasoning.

4. Fold the foil over the contents, then repeat on the other side, lifting and sealing one of the sides tightly. Leave the other side unsealed and pour about 1 tablespoon of white wine into the packet. Seal tightly and place on a sheet pan. Repeat with the other 3 packets.

5. Bake for about 25-30 minutes. Carefully {the steam will be hot!} unfold one packet to check potatoes for doneness.

6. Serve in packets with a lemon wedge.

*I cooked the frozen corn beforehand by boiling until tender.