Zucchini and bacon fondue pie

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Zucchini and bacon fondue pie

Zucchini and bacon fondue pie

Zucchini and bacon fondue pie
Zucchini and bacon fondue pie

Number of people

1 puff pastry dough

4 zucchini

50 cl light semi-thick cream

2 eggs

1 pack of bacon cut into thin slices

150 g grated gruyère cheese about

Herbs of Provence

Basil or aromatic herb



Preparation Printing
Preparation: 20 min
Cooking time: 30 min
Step 1
Preheat the oven to 220°C (thermostat 7-8).
Step 2
Spread your dough in your pie pan (I took a puff pastry ready to unroll) leaving the parchment paper.
Step 3
Prick the bottom of the dough with a fork.
Step 4
Prepare your courgette fondue:
Step 5
Cut the courgettes into small, thin pieces.
Step 6
Heat olive oil in a large frying pan.
Step 7
Pour in the zucchini and cook over high heat for about 20 minutes (they should be well melted and golden brown).
Step 8
Season with herbs, salt and pepper.
Step 9
Beat the eggs and cream into an omelette, salt (be careful, the bacon is already salty).
Step 10
Spread a thin layer of grated Gruyère cheese on the bottom of your dough, then spread the courgettes.
Step 11
Add the bacon cut into small pieces, the egg and cream mixture on top and finish with a layer of grated gruyère cheese.
Step 12
Bake in your oven and let it cook for 35 to 45 minutes.
Step 13
When the top is golden brown, remove the pie from the oven.
Author's note
You can also make this pie as a main course, cutting it into 4 parts instead of 6 and serve it with a salad.

I add my grain of salt

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