Zucchini Pie by Erika Penzer Kerekes of In Erika’s Kitchen

I have a habit of making things I call “pie” that really might better be labeled “quiche.” Some people argue that if it’s got a crust and is baked in a pie plate, it’s a pie, no matter what’s inside. I went with that theory last year and baked a Hatch chile and bacon pie for the Good Food Pie Contest – and after it was over I heard rumors that the judges liked it but decided it was too close to quiche to medal.

Well, I guess I’d better err on the side of caution and keep this zucchini and bacon pie off this year’s pie contest list. Which is a real shame, because it’s spectacular. What can I say? I like quiche. I really like the combination of shredded zucchini and smoky bacon in a quivering, cheese-spiked custard base. And I’m scared of double-crust pies.

For the full post and recipe, visit Erika’s Zucchini Pie with Bacon blog post.