Page 300 - Pie Squared

the thick boxy pieces hold their shape and the eggy custard clings.
In a large, deep skillet, heat 1 tablespoon of the olive oil over

medium heat until it shimmers. Add 1 tablespoon of the minced
shallot. Cook, stirring for 1 minute. Add one-third of the zoodles to
the pan and cook until just wilted, about 4 minutes. Scoop into the
bowl with the bacon. Repeat this process twice until all the oil,

shallot, and zucchini have been wilted. Cool, then scrape the zoodle
bacon mixture into the baked crust and spread out to fill the corners.
Sprinkle the cheese over the top.
Whisk the eggs, milk, salt, and pepper until frothy. Slowly, so it

has time to disperse, pour the custard over and through the zoodle
mixture. Slide the pan into the oven (on top of the steel, stone, or
baking sheet if using) and bake until the custard is set and a knife
plunged in the center comes out clean, 30 to 35 minutes. Once out

of the oven, let the pie firm up for 5 minutes before slicing and
serving.

Techniques: Press-In Crusts (here), Olive Oil Crust (here), Blind

Baking (here)

Swaps:

Blind bake (see here) a Leaf Lard (here) or Butter and Shortening

Crust (here).

Shred yellow squash, carrots, potatoes, or sweet potatoes instead
of zucchini.

Duck eggs are so rich and good in this (but you’ll only need four).

Amp up the authenticity factor with ½ pound of pancetta or

guanciale instead of the bacon.

Remove the bacon entirely for a vegetarian option; add a healthy
pinch of smoked paprika to the egg mixture for a smoky flavor.