My good old friend Sue shared this wonderful recipe with me years ago. Served with a side salad, it makes for a perfect light dinner. Leave out the bacon and it makes a great vegetarian meal, just don't use light cream or light cheese. Yuk. Believe me, it's worth the extra calories to use "real" ingredients.
The key to having a creamy texture: Make sure you put the wet ingredients in your food processor or blender.
- 5 large eggs
- 1 cup half and half cream
- Salt and pepper
- 2 cups chopped steamed broccoli
- 1/2 pound bacon, cooked and chopped into 1inch pieces. ( I use imported slab bacon from the deli cut thick.)
- 2 cups shredded cheese ( I used Sargento 6 cheese Italian Classic) which is a combo of mozzarella, provolone, asiago, parmesan, romano and fontina.
- 1 (9-inch) refrigerated pie crust ( pre made Mrs Smiths Flaky works great)
Start by cooking your bacon in a preheated 400 degree oven. I use a large cookie sheet or pizza pan. It's so much easier to cook it this way. You only have to flip once and you won't get a greasy mess in the kitchen. Remember to keep checking the bacon every few minutes. Flip when it looks well done.
After the bacon is done, drain it on a paper towel, cool , chop in1 inch pieces and set aside.
Reduce the oven to 350 degrees. Pop in that pre- made pie crust and bake for 6 minutes. ( reduces the chance of a soggy bottom.)
Add the eggs, cream and salt and pepper to a blender or food processor. Blend until mixed.
Divide the bacon, broccoli and cheese into three piles. Now take 1/3 of each pile and alternately build your quiche. You will end up with three layers. Slowly pour the cream mixture on top. ( I say slowly because you want to make sure it absorbs and doesn't pour off the sides.)
Make sure to put your pie on a cookie sheet because it will drip!
Bake in the 350 degree oven for 1 hour.
|If you notice your crust browning to quickly,|
add a pie crust saver or tin foil to the edges.
. I added this when I had about 8 more minutes of cooking time left.
|There are probably a gazillion quiche recipes on the web. |
The eggs in this quiche recipe come out so creamy
and delicious you'll never have to look any further!