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1
for the crust:
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2
Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
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3
Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
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4
Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
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5
for the filling:
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6
In a large saute pan, cook the bacon until crisp.
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7
Remove bacon and drain on paper towels.
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8
Crumble bacon into small pieces and set aside.
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9
Pour off all but 2 tablespoons of the drippings and return pan to heat.
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10
Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
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11
Remove zucchini mixture from pan and allow to cool.
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12
Preheat oven to 350u00b0F.
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13
Beat eggs in a large bowl.
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14
Add buttermilk, and remaining ingredients.
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15
Mix well and pour mixture into the pastry shell.
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16
Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
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17
Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
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18
Cut into wedges and serve warm or cold.
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19
serve with hot sauce-optional.
