A delightful savory tart combining the flavors of zucchini, bacon, and cheese, perfect for any meal.
Preheat your oven to 375°F (190°C).
Always preheat your oven to ensure even cooking.
Place the pre-made pie crust into the pie plate, pressing it gently to fit.
Use a fork to prick the bottom of the crust to prevent bubbling.
Spread the Dijon mustard evenly over the bottom of the pie crust.
This layer adds a tangy flavor to the tart.
Cook the bacon in a skillet until crispy, then crumble it into small pieces.
Save a bit of the bacon grease for sautéing the vegetables.
In the same skillet, sauté the onion and zucchini in the reserved bacon grease until softened.
Cook until the onions are translucent and the zucchini is tender.
In a mixing bowl, whisk together the eggs, shredded cheese, parsley, garlic powder, oregano, and basil.
Ensure the mixture is well combined for even flavor distribution.
Combine the sautéed vegetables and crumbled bacon with the egg mixture.
Mix gently to avoid breaking the zucchini slices.
Pour the filling into the prepared pie crust.
Spread the filling evenly for uniform baking.
Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the tart cool for 5 minutes before slicing and serving.
Cooling helps the filling set, making it easier to slice.
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