Bacon, Leek, and Zucchini Quiche

Preheat the oven to 400 degrees. Grease a 9 inch or similar circle baking pan with oil. Carefully add the pie crust over the pan letting the sides fall into place. Trim any excess dough and fold the edges around the rim of the pan, crimping to seal with your fingers. Poke the bottom of the crust a few times with a fork. Cover with parchment paper and add pie weights, uncooked beans or rice. Bake until the crust is just golden, about 15 minutes. Turn the heat down to 350. 

While it bakes, add the bacon to a cold skillet. Turn the heat to medium-high and cook the bacon until crispy. Set aside on a paper towel lined plate. There should be 1-2 tablespoons of bacon grease in the pan- drain any excess. Using your hands or a knife and cutting board, crumble the bacon into small pieces. 

Over medium heat in the same pan, add the leeks and cook, stirring occasionally, for 5 minutes. Add the zucchini and garlic and cook, stirring occasionally, for 6-7 minutes or until the zucchini has cooked down. Set aside to cool.

In a medium-sized bowl, whisk together the eggs, milk, Parmesan cheese, seasoning, bacon crumbles, and leek mixture until combined.

Pour the mixture into the pie crust, top with goat cheese and bake for 30-35 minutes until the eggs have set. Top with basil and add salt and pepper to taste! Serves 8.