Broccoli Cheddar and Bacon Quiche
Broccoli Cheddar and Bacon Quiche is one of our favorite spring dinners. I start this quiche by making a homemade pie dough. Then I fill the crust with bacon, steamed broccoli, sharp cheddar cheese, eggs and creme fraiche. We like this quiche for several reasons. First of all, I like that I can make this dish ahead of time. I prepare and bake it whenever I have time. Then, I bake it at 350 degrees for 15 minutes right before serving it. Secondly, I like that this dish is fairly inexpensive to prepare. It’s especially cost effective if I have creme faiche to use up. And, finally, we all love the rich and cheesy flavors in this quiche.
The Equipment I Used
- A Food Processor- You’ll need this to make the crust. But, you could also make this in a bowl and use a pastry cutter to cut in the butter.
- A Food Scale- For perfect results every time, use weigh your flour.
- A Pie Plate- I used a ceramic pie plate to bake my quiche.
The Ingredients Needed for Broccoli Cheddar and Bacon Quiche
- Flour- Use all purpose flour.
- Butter- I always use Irish butter.
- Bacon- Use a good quality bacon. I like the Niman Ranch brand.
- Milk- Use whole milk.
- Creme Fraiche- You can find this with the gourmet cheeses.
- Cheddar- Use extra sharp cheddar. I like the Cracker Barrel brand.
- Eggs- Use large eggs.
- Onions- This adds a lot of flavor to the quiche.
- Broccoli- Be sure to not overcook your broccoli.
How I Made my Quiche
- First, I made my crust. Be sure to pulse the butter until it’s the size of little peas. Just add enough water so that the flour holds together when pinched.
- Next, I made the filling.
- Finally, I bake the quiche until it’s cooked through and not runny. And, I let it cool on a wire rack for about fifteen minutes.
If you like eggs you need to try this decadent and delicious Broccoli Cheddar and Bacon Quiche.
Broccoli Cheddar and Bacon Quiche
Fresh broccoli, smoky bacon, and cheddar cheese all folded into a smooth custard encased in a buttery dough.
Equipment
- Food processor
Ingredients
For the quiche crust:
- 1½ cups all purpose flour (180g)
- ½ tsp. salt
- 8 tbsp. cold, unsalted butter, cut into ½ inch pieces
- ¼ to ½ cup ice water
For the quiche filling:
- ½ pound chopped bacon
- 1 cup chopped onion
- 1 cup fresh broccoli florets
- 1 cup whole milk
- ½ cup creme fraiche
- 8 ounces extra sharp cheddar cheese, grated
- 3 beaten eggs
- 1 tsp. kosher salt
- ¼ tsp. black pepper
Instructions
For the quiche crust:
- In a food processor, pulse together the flour and salt.
- Remove the lid and sprinkle on the butter, and then pulse until the butter is the size of small peas.
- With the food processor running, pour just enough ice water in , just until the dough sticks together when you pinch it. You may not need the whole half cup of water.
- Empty the dough onto a floured board and gently roll it into a ball and the refrigerate it for 30 minutes.
- Roll the dough out on a floured board and then lay it in a pie pan. Refrigerate it until you are ready to fill it.
For the quiche filling:
- Preheat the oven to 350 degrees. In a large skillet, fry the bacon until it's cooked through, but not crispy. When the bacon is cooked remove it with a slotted spoon and let it drain on paper towels. Remove all but one tablespoon of fat from the pan and cook the onion until softened.
- Also, heat one inch of water in a three quart saucepan. Add the broccoli, cover, and steam for 6 minutes. Drain and chop in small pieces.
- In a 2 quart saucepan, heat the milk until it's almost boiling. Remove it from the heat and let it cool 5 minutes. Add ½ cup creme fraiche and the cheese and stir until melted. Then, stir in the eggs, salt, and pepper.
- Fill the pie crust with the bacon, broccoli, and onions, and spread them out in an even layer. Pour in the egg mixture.
- Bake for 50 minutes, or until the middle of the quiche is not runny.
Tried this recipe?Let us know how it was!
