Quiche with Bacon, Onion, Broccoli, and Cheddar

Who says real men don’t eat Quiche? I beg to differ! Lots of men ordered Quiche at our little Cafe.

After all, it makes for a nice light lunch or dinner. Serve it up with a green salad and you’re all set.

Quiche is very versatile, easy, and quick. Just add meat and/or veggies, some cheese. Pour the egg mixture into a nice flaky pie crust, bake for 30 minutes and you’ve got a meal!

Pie Crust:

  • 1 1/2 cups of all purpose flour
  • 1 tsp of salt
  • 1/2 cup of cold butter or lard
  • 1/4 cup of water

Filling:

  • 4 slices of Bacon- fried or baked
  • 1 small onion – finely sliced
  • 1 cup of fresh broccoli- lightly steamed
  • 1/2 cup of Cheddar – cubed
  • 6 eggs – beaten
  • 1 cup of milk
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp of ground nutmeg

Directions:

For the pie crust, in a medium size bowl add the flour and salt and mix together.

Now take your butter or lard and cut it into cubes then add it to the flour. If you don’t have a pastry blender then you can always use two butter knives or if you don’t mind getting your hands a little mucky just use your fingers.

The idea is you want to cut the butter or lard into the flour until you have the consistency of large pieces of oatmeal.

Next, add the water and bring it together into a ball. Do Not Knead! One of the mistakes a lot of people make is by kneading their pie dough. Well, just stop it! Kneading your pie dough will make it tough, not flaky.

The secret to flaky pie crust is not to overwork it. You only want to fold it over a few times. Fold, press down, fold, press down. Maybe three or four times would be sufficient. When you cut into it, it should have noticeable layers.

Now wrap it up in plastic wrap and put it in the fridge to rest for about a half hour.

Now for the filling. While the pie dough is resting, fry up the bacon. Remove the bacon from the frying pan and place on a plate for later, then in the same pan, sauté the onions until soft. Also, steam the broccoli until you can just put a fork through it. Don’t over cook because it will get cooked again in the quiche. Cube the Cheddar. You can put all these ingredients on the same plate and tuck it in the fridge to cool for later.

Pre heat oven to 375* F

It’s now time to roll out the pie dough. On a lightly floured surface, roll out the pie dough into a round, flat shape big enough to fit your pie pan up and around the sides.

Lightly press the dough into the pie pan and then take a fork and poke a bunch of holes into the dough. This will prevent it from shrinking too much. Just tuck that into the fridge for a few minutes while you get the eggs together.

In a medium size bowl, add the eggs and give them a good whisk. Before you add anything else to those eggs brush a bit of the egg mixture on the pie dough. Now put the pie dough in the oven and bake for about 10 minutes.

In the meantime, add the seasonings and milk to the egg mixture and give it a good whisk.

Once the pie crust has cooked for the ten minutes, remove it from the oven a let it cool for a couple of minutes while you retrieve the ingredients for the quiche from the fridge.

Next, evenly distribute the meat, vegetables, and cheese to the cooked pie crust. Then gently pour the egg mixture into the pie crust.

Put it back in the oven and continue to cook for 30 minutes. The quiche is done when the eggs are firm. Meaning they don’t giggle when you shake the pan.

Let the quiche rest for a bit before cutting into it. Like 15 minutes should do it.

Bon Appetit!

Remember to cook with love in your heart- the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!

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2 thoughts on “Quiche with Bacon, Onion, Broccoli, and Cheddar

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