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