Better late than never is what I am going with today. I know I usually post around 9am-ish. At least that it what I strive for. Apparently today had other plans. It’s 4pm and I just got out of the shower and am now finally getting to write. I am sitting on the porch, it’s super quiet, the leaves are falling all over the ground. My husband spent a few hours this morning blowing them, personally I would wait for them all to come down but he does what he wants.
I spent the morning and most of the afternoon in the kitchen. I made the crust for the quiche and the quiche it self. I also made a double batch of chocolate chip cookies, I love having dough in the freezer to make a cookie or two after dinner some night.
I don’t usually make quiche, only because a frittata is so much easier and honestly most of the quiche’s that I have had, are kind of on the boring side. So why did I make not one but two today. I had a lot of broccoli from my garden I needed to use up. There was an open package of bacon that could be cooked and I needed something new to blog about. Sometimes the fridge tells me what I am going to make.
You don’t have to make your own crust, I am about half and half of making and buying so no judgement here!
Broccoli and Bacon Quiche
Ingredients
Crust
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter grated and chilled
- ¾ cup vegetable shortening grated or cube and chilled
- ½ cup ice water
Quiche filling
- 4 slices bacon cooked, once crispy roughly chop
- 1 large head of broccoli chopped into flowerets
- 1 small onion grated
- 3 cloves garlic grated
- 5 large eggs
- 1¼ cup milk
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- ½ cup shredded cheddar cheese
- ½ cup shredded gruyere cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Crust
- In a large bowl add the flour and salt mix together. In a measuring cup add ½ cup water and a couple of ice cubes.
- Add the butter and shortening to the flour and either using a pastry blender or a fork combine the fat with the flour until is resembles course crumbs.
- slowly add the cold water, a spoonful at a time, mixing until the dough comes together. Do not over mix, and you may not use all the water. Bring the dough together into a ball. Divide the dough in half and press each one into a disk, wrap in plastic wrap and refrigerate for a couple of hours, OR place in the freezer for 30 minutes. You want the fats to be cold going into the oven.
- Pre-heat the oven to 375℉
- Once the dough is cooled, roll out one of the discs into a 12 inch circle. Using a 9 inch pie plate. Transfer the rolled out disc into your pie plate. Trim and crimp. Crimping is not one of my super powers.
- You are going to want to blind bake your crust. So place a piece of parchment paper over your crust and using pie weight, rice or dried beans to hold down your crust. Bake for 15 minutes. Remove the parchment and weights. using a fork prick a bunch of holes in your crust and place it back in for another 8 minutes.
Quiche filling
- In a large frying pan cook the bacon until crispy. Remove to a stack of paper towels to drain. Once cooled roughly chop
- If there is too much bacon grease, feel free to remove some. Add the grated onion and garlic sauteing for a minute or two. Add the broccoli and cook until the broccoli is slightly tender.
- In a medium mixing bowl, add the eggs, milk, parmesan cheese and the salt and pepper. mix to combine.
- Once the crust is out of the oven add most of the cheddar and gruyere cheese on top of the crust. add the broccoli, onion and garlic that you sauted. Pour the egg mixture over this and top with the remaining cheese.
- lower your oven heat to 350℉ for 40-50 minutes, or until the top is set. Cool for 10-15 minutes before slicing.