I love a good quiche. Mine are always stuffed with a gluttony of cheese and a rich custard to hold the filling together. Believe it or not, quiche develops better flavor overnight. So bake it up the day before and enjoy it for lunch the day after. It can be served at room temperature but if you prefer it warm, like me, then pop it into a 300°F oven until warm to the touch.
Bacon, Broccoli and Cheddar Quiche
- 1 1/2 cups broccoli florets
- 1 onions, diced
- 1/2 lb bacon, sliced
- 1 1/2 cup grated cheddar cheese, use smoked cheddar here if you have it
- 3 Tbsp grated Parmesan
- 1 1/3 cup 18% cream
- 3 eggs
- Salt, pepper and nutmeg to taste
- Pie dough
I don’t normally blind bake my crust. I use a metal pie dish and I bake the quiche, dough, filling and all on the lowest rack of my oven and I don’t ever end up with a soggy bottom. If you prefer to blind bake your crust, go for it. It’s like insurance!
In a large pan, render the fat from the bacon over medium low heat. Cook until crisp and remove with a slotted spoon. Pour off all but 1 Tbsp of the bacon fat and add the broccoli and onions. Cook until broccoli is fork tender. Remove from heat to cool.
Line the bottom of your pie dish with the pie dough. Place in the freezer until ready to use.
Preheat your oven to 400°F and adjust your oven rack to the lowest setting.
In a large bowl, mix the cream, milk, eggs, salt, pepper and nutmeg together. Set aside.
Remove the frozen pie dough from the freezer and place it on a rimmed baking sheet. Sprinkle half the cheese over the bottom of the crust. Layer on the broccoli/onion mixture and scatter over the bacon. Pour the custard overtop and sprinkle the remaining cheese over the custard.
Place the baking sheet with the unbaked quiche into the oven on the lowest rack and bake for 45-55 minutes until the custard is set and slightly puffed up.