“created for rsc 2004”
1hr 50mins

Ingredients Nutrition


  1. for the crust:.
  2. Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
  3. Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
  4. Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
  5. for the filling:.
  6. In a large sauté pan, cook the bacon until crisp.
  7. Remove bacon and drain on paper towels.
  8. Crumble bacon into small pieces and set aside.
  9. Pour off all but 2 tablespoons of the drippings and return pan to heat.
  10. Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
  11. Remove zucchini mixture from pan and allow to cool.
  12. Preheat oven to 350ºF.
  13. Beat eggs in a large bowl.
  14. Add buttermilk, and remaining ingredients.
  15. Mix well and pour mixture into the pastry shell.
  16. Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
  17. Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
  18. Cut into wedges and serve warm or cold.
  19. serve with hot sauce-optional.

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