A deceivingly simple & delightful recipe that’s perfect for a spring brunch, party, or family gathering. Featuring smoky Gouda cheese, savory bacon, eggs, & fresh zucchini in a Pillsbury Crescent Roll crust, this brunch-tastic recipe is sure to be a hit!
I’m Drinking Champagne,
We’ve discussed the perfect pairing of eggs and champagne in prior Sauced posts. There are two elements that make champagne (or any dry sparkling wine) such an appropriate accompaniment to eggs: its acidity that refreshes the palate; and the sparkling bubbles that cleanse the palate after each & every forkful of fluffy egg. So, whether you’re toasting at a bridal shower, hosting a fun-filled brunch, or simply enjoying a quiet Sunday morning, you can’t go wrong with champagne and eggs.
Feeling No Pain, Till Early Morning
Although the term is often used to describe any type of bubbly, a wine can only be correctly referred to as: “Champagne,” if it meets certain criteria. Just like the rules we discussed for bourbon in my Maple Bacon Bourbon Carrot recipe (included in the link below), there are certain requirements that must be met in order for a wine to be legally called champagne. Firstly, it must be produced within the Champagne region of France (hence, the name). It must also be made using only certain types of grapes (burgundy, chardonnay, pinot noir, and pinot meunier) and follow a specific fermentation process. All other bubbly beverages should technically be referred to as: sparkling wine.
Knowing Tomorrow, I’ll Wake Up With You on My Mind
On today’s Sauced Kitchen Playlist: “Drinking Champagne,” by the legendary George Strait. This jazzy tune was the second single to be released on George’s album: “Livin’ It Up.” I can still picture the CD cover in my dad’s stack of George CDs: a dapper young George, dressed in a tuxedo jacket and bowtie, with jeans and his customary large belt buckle, smiling that famous grin, amidst a very 90s pink background.
The song: “Drinking Champagne,” was written and originally released by Bill Mack in the mid-60s. Cal Smith released his version in 1968, where it reached #35 on the country music charts. King George released his cover of the melancholy, but catchy melody in 1990. The song reached #4 on the Billboard Hot Country Singles & Tracks chart in October of that same year. Although the song didn’t make it to #1 (unlike 60 other number one hits that George Strait has released over the span of his career); it’s the perfect song to groove to in the kitchen. Give it a listen while you sip champagne (or sparkling wine) and prepare this Zucchini Pie with Bacon and Gouda.
Zucchini Pie with Bacon and Gouda
Ingredients
- 2 Tbsp salted butter
- 4 c zucchini thinly sliced
- 1 c white or yellow onions chopped
- 1/2 c green onions diced
- 6-8 slices bacon diced and cooked until crispy
- 2 c Gouda cheese shredded or cut into small cubes
- 1 can 8 oz. Pillsbury Crescent Rolls (8 count)
- 2 eggs well beaten
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
Instructions
- Preheat oven to 375℉.
- Meanwhile, melt the butter over medium heat in a large, nonstick pan. Add the diced onions and cook for 2-3 minutes, until fragrant.
- Reduce heat to medium-low and add the sliced zucchini to the pan. Continue cooking over medium-low heat for 8-10 minutes, until tender, stirring occasionally.
- Add all of the spices to the zucchini and onion mixture, stirring well to combine. Remove from heat and allow to cool slightly while you prepare the Pillsbury Crescent Roll dough.
- Separate the crescent roll dough into 8 triangles, using the perforations in the dough as a guide. Press the dough into an ungreased glass pie plate or 12×8-inch baking dish. Dip the tip of your finger in a glass of water and run along the perforations in the dough, pressing lightly to seal.
- Spread the Dijon mustard onto the bottom of the crust.
- In a large bowl, mix the eggs and cheese. Add the zucchini and onion mixture to the bowl and stir gently, until well blended. Pour the mixture into the prepared pie crust.
- Bake 18-25 minutes, until a knife inserted in the center comes out clean. Let cool on a wire rack for at least 10 minutes before serving.
Notes
Get More Sauced
Looking for more delicious breakfast, brunch, and lunch ideas? Check out my Garlic Green Beans with Bacon and Eggs and my Mom’s Deviled Eggs on Sauced. Visit the Menu option at: saucedblogger.com, for a full listing of tasty, saucy recipes perfect for any occasion!
