This cheesy broccoli bacon quiche is a perfect way to use up broccoli! There’s nothing quite like the combination of cheese, broccoli and bacon, and the flavors all shine in this quiche.
My recipe project is starting to wind down and I’m so relieved. Relieved and exhausted. I have been cooking for fun a bit more and have some great recipes lined up (hint: I’ve been on a homemade pasta kick).
In the meantime, I have just a few more guest posts for you to enjoy while I continue to get caught up on life. Please give a warm welcome to Joanne from Fifteen Spatulas! She’s brought us a fabulous cheesy broccoli bacon quiche.
Joanne and I are online friends who will soon be “real world” friends once we attendEat Write Retreatin May. I can’t wait!
Hi friends! I’m Joanne from Fifteen Spatulas, and it’s my job today to tempt you with something delicious and show you how to make it. One dish everyone should know how to make is a simple quiche-style tart. The best part about a quiche or tart is that it’s a good way to use up leftovers in your fridge and turn it into something new and exciting.
I find my fridge often loaded with too many vegetables. You see, I go to the grocery store trying to be good and healthy by buying tons of fresh produce, but sometimes I end up with too much of something. This week for me it was too much broccoli, but by all means, you could make this tart with asparagus, tomatoes, zucchini, kale, and so on.
Use your leftover veggies in a tart and serve it with a little salad for a great lunch.
Start by crisping up 4 strips of bacon in a large skillet. Then saute chopped broccoli in the leftover bacon grease until the broccoli is tender but not mushy. It should take about 5-10 minutes.
Evenly sprinkle the cooked broccoli florets and crisped bacon in a blind baked tart shell.
Top the broccoli and bacon with about a cup of shredded colby jack or cheddar cheese.
Once your tart ingredients are piled on top of the crust, pour in a custard mixture made with milk, eggs, and cream, and it’s ready to bake! Here’s the recipe:
Looking for more Quiche Recipes?
Be sure to check out my Asparagus, Goat Cheese and Chive Quiche, as well as my Roasted Tomato and Goat Cheese Quiche!
This cheesy broccoli bacon quiche is a perfect way to use up leftover vegetables!
Course Breakfast, Brunch, Main Course
Cuisine American, French
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 10slices
Calories 241
Author Jennifer Farley
Ingredients
US Customary - Metric
1blind baked pie crust,either store bought or homemade (see notes)
4stripscenter cut bacon
2cupsbroccoli florets,chopped
1cupgrated colby jack cheese
3/4cupmilk(whole, 2%, skim, etc)
1/2cupheavy cream
3largeeggs
1/2teaspoonkosher salt
1/8teaspoonground black pepper
1/16teaspoonfreshly grated nutmeg
Instructions
Preheat the oven to 350 degrees F.
Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender but not mushy.
Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it with the grated cheese.
Make the custard by whisking together the milk, heavy cream, eggs, 1/2 tsp salt, 1/8 tsp black pepper, and the nutmeg. Pour the custard into the tart shell, and bake the tart for 25-30 minutes. The tart is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cut the tart into pieces and serve!
Notes
Blind-baking means cooking the dough before adding the other ingredients, and it prevents the pie crust from becoming soggy. If you're new to blind-baking, here's a great tutorial from The Kitchn.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don't find it necessary with the ratio of ingredients in my recipe.
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.
Gruyère: This cheese lends a rich, nutty flavor that is essential to quiche Lorraine. Use an authentic Swiss-made Gruyère with the AOP seal for the best flavor and quality, and be sure it's finely shredded so that it melts easily.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.
Why is my broccoli quiche watery? The broccoli is probably the problem—either water on the broccoli or water in the broccoli. Steaming broccoli will introduce more moisture that could make the custard watery. If you don't dry the broccoli well, you could also make the custard watery.
Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.
quiche (comparative more quiche, superlative most quiche) (slang) Extremely appealing to look at; sexually alluring. I'm not even bragging, but me and my friends are pretty much quiche.
Texture: Frittatas have a firm exterior and a tender-fluffy interior, while quiche have a rich, custardy interior and a buttery, flaky crust. Timing: Quiche is more labor-intensive, particularly if you're making homemade crust. Frittatas require less cooking time, making them a quick-and-easy go-to breakfast or brunch.
Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.
Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.
You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe. This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.
For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.
Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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