I love those recipes in life where you’ve eaten something throughout your childhood and then continue making as an adult. They are family recipes, and most of the time you’re not sure where they came from, but you know you’ll never stop making it. They are your comfort food.
I have a few of these dishes, including this one, Individual Zucchini and Bacon Quiches. They aren’t a typical quiche, as in they don’t have a tart crust, but they are rather amazing. My mum has been making this dish for as long as I can remember. I think it started out as a big quiche, but somehow over the years it evolved to individual muffin size ones, and on special occasions, mini muffin sizes (great for cocktail parties).
I make these every so often for lunch and freeze them. When I went to make these yesterday, I couldn’t find my copy of the recipe so I called mum, only she didn’t know where hers was. Turns out my nanna is the original holder of this recipe! So I gave her a call, she flipped through her file of recipes and read it out to me.
This recipe is ridiculously easy and fail proof (which is great for me seeing I’ve had a bad run of baking lately, but you’ll hear all about that soon).
INDIVIDUAL ZUCCHINI AND BACON QUICHES
1 large zucchini, grated
1 cup cheese, grated (I use a basic tasty cheese for this)
1 onion, finely diced
3 rashes of bacon, diced
1 cup self raising flour
½ cup olive oil
Sea salt & black pepper
Preheat the oven to 180°C, and grease a 12 cup muffin tin.
In a large bowl, mix all the ingredients until well combined. Season well with a teaspoon of sea salt and a good crack of black pepper.
Evenly distribute the mixture among the muffin tin. Bake for 20-30 minutes or until golden. Remove for the tin and cool on a wire rack.