This savory quiche makes a great brunch item especially if served with a small side salad.
Today I'm making it in my tart pan, but typically I prepare it in a standard pie plate. The tart pan takes a bit more work and if you aren't very careful with the crust it can easily leak. So if you do use a tart pan, be sure to bake it on a rimmed baking sheet.
You can add or remove ingredients as you prefer. They are all pre-cooked in the bacon drippings until just crisp tender. If you remove the bacon, just use cooking oil instead.
Ingredients
1 pre-made pastry pie crust or dough
8 ounces bacon (3-4 thick slices) cut into 1/2-inch pieces
1 small onion – minced
2 cups fresh chopped broccoli or small florets
separate stems from florets
1 clove garlic, finely minced
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
1 cup Gruyère or Mozzarella cheese, grated
Instructions
Crust: Remove pre-made pie dough from refrigerator; let stand at room temperature to soften slightly, about 20 minutes if it has chilled overnight. The dough should be pliable. Roll dough on lightly floured work surface into a 12-inch disk about 1/8-inch thick. Fold dough in quarters, then place dough point in center of pie or tart pan. Unfold dough.
Working around circumference of pan, press dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand . Trim edge to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is about 1/4-inch beyond pan lip; flute dough with the tines of a fork or by pinching them together.
For quiche or tart pans, lift the edge of the dough, allowing the extra dough to flop over the sides. Then run the rolling pin over the top of the pan to remove excess dough. Next use your forefinger and thumb, press the dough evenly up the sides from the bottom to increase the height of the rim.
Refrigerate pie shell for 40 minutes and then freeze for 20 minutes.While this is chilling cut the bacon and vegetables as noted on the ingredient list.
Adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup of ceramic or metal pie weights over foil. Alternatively use dried beans. Bake the empty shell for 10 minutes. Remove from oven and leave foil and weights in place for 10 more minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. Return to over for 5-8 minutes until golden brown. Transfer to wire rack to cool. Do not shut off oven.
Filling: Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Add onion and broccoli stems and fry stirring regularly until becoming tender. Add the garlic and broccoli florets and stir to combine for 1-2 minutes.Transfer vegetables to bowl, add bacon and gently combine. Set aside to cool. Whisk all remaining ingredients except cheese in medium bowl.
Spread vegetables and bacon evenly over bottom of baked pie crust and sprinkle with cheese. Set pie plate on the hot oven rack (or on a rimmed baking sheet if using a tart pan) and pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 30 to 40 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.
Today I'm making it in my tart pan, but typically I prepare it in a standard pie plate. The tart pan takes a bit more work and if you aren't very careful with the crust it can easily leak. So if you do use a tart pan, be sure to bake it on a rimmed baking sheet.
Ingredients
1 pre-made pastry pie crust or dough
8 ounces bacon (3-4 thick slices) cut into 1/2-inch pieces
1 small onion – minced
2 cups fresh chopped broccoli or small florets
separate stems from florets
1 clove garlic, finely minced
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
1 cup Gruyère or Mozzarella cheese, grated
Instructions
Crust: Remove pre-made pie dough from refrigerator; let stand at room temperature to soften slightly, about 20 minutes if it has chilled overnight. The dough should be pliable. Roll dough on lightly floured work surface into a 12-inch disk about 1/8-inch thick. Fold dough in quarters, then place dough point in center of pie or tart pan. Unfold dough.
Working around circumference of pan, press dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand . Trim edge to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is about 1/4-inch beyond pan lip; flute dough with the tines of a fork or by pinching them together.
For quiche or tart pans, lift the edge of the dough, allowing the extra dough to flop over the sides. Then run the rolling pin over the top of the pan to remove excess dough. Next use your forefinger and thumb, press the dough evenly up the sides from the bottom to increase the height of the rim.
Refrigerate pie shell for 40 minutes and then freeze for 20 minutes.While this is chilling cut the bacon and vegetables as noted on the ingredient list.
Adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup of ceramic or metal pie weights over foil. Alternatively use dried beans. Bake the empty shell for 10 minutes. Remove from oven and leave foil and weights in place for 10 more minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. Return to over for 5-8 minutes until golden brown. Transfer to wire rack to cool. Do not shut off oven.
Filling: Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Add onion and broccoli stems and fry stirring regularly until becoming tender. Add the garlic and broccoli florets and stir to combine for 1-2 minutes.Transfer vegetables to bowl, add bacon and gently combine. Set aside to cool. Whisk all remaining ingredients except cheese in medium bowl.
Spread vegetables and bacon evenly over bottom of baked pie crust and sprinkle with cheese. Set pie plate on the hot oven rack (or on a rimmed baking sheet if using a tart pan) and pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 30 to 40 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.
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