Preheat oven to 375 degrees.
Cut the uncooked bacon crosswise into 1/2 inch slices. Heat a 12-inch non-stick skillet, and cook the bacon, breaking the pieces apart with a spatula. Cook the bacon in the rendered fat until crisp, then drain. Reserve 1 tbsp of the fat in the skillet. In the reserved bacon fat, cook the zucchini until golden brown. Set aside.
Roll out pie crust and lay in two 8-inch glass pie plates, trimming the edges. Divide the cream cheese, bacon and zucchini into the crusts. Cover with the cheese, reserving a small amount for the top.
Combine the eggs, milk and seasonings. Place the pies on the middle rack of the oven, and then fill with the egg mixture. Top with the rest of the cheese. Carefully slide the rack into the oven. Bake for 30 minutes, then cover the crusts with foil and bake until a knife poked into the center comes out dry.
Allow pies to rest for 10 minutes. Cut each pie into 6 slices and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 208 (70%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 60mg||18 %|
|Sodium 624.2mg||22 %|
|Potassium 400.7mg||11 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.3g|
|Protein 12.3g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 297
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