Dim Sum Sunday and Culinary Throwdown - Bacon and Pie

What the hell is he doing?  Bacon and Pie? Well, as you all know (or should know if you pay attention to me at all) is that time for me is a priceless commodity.  This week I had two different challenges thrown at me in the same week, took The Boy down to college and had to deal with earthquakes, tornadoes and hurricanes.  So, in other words, a normal schedule for me, except for the two cooking challenges - that threw me for a loop. 

On the one hand I have the Dim Sum Sunday Challenge - Pie hosted by Big Shamu over at he Karmic Kitchen.  On the other I have the Culinary Throwdown Challenge - Bacon sponsored by Intuitive Eggplant and hosted this week by Grumpy Granny.  So, you get why I combined the two.  And to further complicate things, I had zucchini in the refrigerator that I didn't want to waste (see where I'm going?). 

I found a recipe at Allrecipe.com for Zucchini Pie.  That takes care of the Dim Sum Sunday Challenge and the zucchini, but no bacon.  I read through the recipe and it was screaming (literally screaming) for some kind of salt - sweet.  I added a half pound of bacon to the Zucchini Pie and viola - Buzz Kill's Zucchini Bacon Pie.

Well that was way to wordy, but it's already there.  So here's what I did.  I started with all of this stuff.

Then I got the bacon going.  Hmmmmmm....bacon.

I sliced the onions and zucchini on my mandolin.  I love this thing.  I took the zucchini chips and cut them in quarters.

I cooked the bacon crispy and chopped it up.  Hmmmmmm....chopped bacon.

Mixed all of the ingredients together (well almost, I forgot the vegetable oil and as you can see - it's sitting right there in front of me) and poured it in to a greased, clay, 12" pie plate.  No crust necessary for this pie.

 I baked it 40 minutes (10 minutes longer than what the recipe called for) and it came out great.

I grilled some boneless pork chops on the old George Foreman grill (there was a hurricane outside at dinner time so no Weber) with a Jack Daniels dry rub. 

Consensus:  This came out really good.  I was afraid of the doneness, but I think it was just right.  The zucchini wasn't soggy and was actually had a little crunch to it, and the center of the pie was moist.  And you got the bacon and onion flavors.  I think the missing vegetable oil would have made it a little moister and less likely to stick to the pie plate.  It didn't stick much though.  The Pudge liked it and he normally isn't a zucchini/eggplant kind of guy.  The Mrs liked it too and pointed out that this was a quiche (son-of-a...).  I have leftovers and am looking forward to seeing how it tastes after a couple of days.