3 strips bacon, optional
2 Tablespoons bacon drippings or 2 Tablespoons butter
1/2 Cup green onions with tops, chopped
3 or 4 mushrooms, diced
1/2 Cup fresh spinach, chopped
2-3 eggs, slightly beaten
1/3 Cup half and half (I use Fat-free)
1 1/2 Cup Havarti cheese, grated (or Swiss)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 Cup dry bread crumbs
Fry bacon until crisp, drain and crumble, set aside.
Reserve 2 Tablespoons bacon drippings.
To make a canoe-shaped shell, cut a lengthwise slice out of each zucchini, and carefully scrape out insides.
Set aside shells.
Chop pulp and sauté in bacon drippings along with mushrooms and onions until tender.
Remove from heat and stir in chopped spinach, set aside.
Combine eggs, half and half, cheese, bacon and seasonings.
Add to sautéed vegetables.
Sprinkle breadcrumbs into each shell.
Spoon quiche mixture into each shell, filling to edge or a little higher.
Place filled shells into a shallow baking dish, and add 1/2 to 1 inch of hot water.
Bake in a preheated 350º oven 20 to 25 minutes or so, until set.