1 9-inch refrigerated pie crust, or homemade crust
2 slices of bacon, chopped
2 tsp olive oil
1 small onion, diced
1/2 large bell pepper (any color -- I use orange), diced
2 small zucchini, diced
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
1/2 cup lowfat or nonfat milk
Pinch of ground nutmeg
1/4 tsp fresh black pepper
7 oz shredded cheese (I use store-bought non-fat mozzarella)
1/4 cup crumbled fat-free feta cheese
Preheat oven to 350° F. Fit the crust into a 9-inch pie plate, and set aside.
In a large nonstick skillet over medium heat, cook the chopped bacon until it is soft and starting to brown, but not crisp.Add the olive oil, onion and bell pepper, and sauté, stirring occasionally, for 2 minutes to soften the vegetables. Stir in the zucchini and thyme, and cook, stirring frequently, until the zucchini is softened and just starting to brown, 2 minutes. Remove the pan from heat, and set aside to cool for at least 10 minutes.
In a large bowl or 8-quart measuring cup, whisk together the eggs, milk, nutmeg and black pepper. Add the cheeses, and stir to combine.
When the vegetable mixture has cooled slightly, stir it into the eggs.
Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the oven.
Bake at 350F for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes to allow the eggs to set completely before you serve, or make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.