Ingredients
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1 zucchini
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1 tsp salt
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1 (2.1 oz) pkg fully cooked bacon
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2 sprigs sage
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6 large eggs
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3/4 cup half-and-half
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3/4 cup shredded Parmesan cheese
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2 tbsp olive oil
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2 cups watercress
Steps
1
Preheat the oven to 400°F. with paper towels.
2
Grate the zucchini coarsely. Place a wire mesh strainer over a large bowl and add the zucchini and salt. Leave to drain 10 min.
3
Line a muffin tin with 12 (2½-inch) paper baking cups.
4
Beat the eggs. Cut bacon into small pieces and finely slice the sage leaves. Add to the half and half.
5
Press remaining moisture out of the zucchini with the back of a large spoon. Pat zucchini dry with paper towels. Season with pepper.
6
Divide the egg mixture among the baking cups and sprinkle each cup with Parmesan cheese.
7
Bake for 20 min. on the middle rack. Toss the watercress with the olive oil.
8
Serve quiches with the dressed watercress.
