Broccoli and Bacon Quiche
Ingredients
- 3 Oz Broccoli Florets ( You only need a handful or enough to cover the bottom of the pie crust )
- 7 Cooked Bacon Strips ( Cut into small pieces ( most will go into the pie & a handful will be used to top the quiche)
- 1 Deep Dish 9 inch Frozen Pie Crust ( Let thaw for about 20 minutes )
- 6 Large Eggs
- 4 Oz Colby Jack & Monterey Jack Cheese (Shredded - Or use your favorite cheese )
- 1 Cup Half & Half
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
Instructions
- Pre-heat the oven to 375 degrees.
- Cut the cooked bacon strips into smaller pieces and microwave for 40 seconds. Set aside.
- Blanch the broccoli. Bring a pot of water to boil and add 1/2 a tablespoon of salt. Once the water has come to a boil add in the broccoli and cook for 2 minutes.
- Drain and do a quick rinse with some cold water to stop the broccoli from cooking. Squeeze any excess water from them. Then cut the broccoli into smaller pieces. Dry with a paper towel. Set aside.
- Shred the cheese then set aside.
- Place the pie crust on a baking tray covered with aluminium foil.
- Mix together the cooked bacon with the broccoli pieces and place in the pie crust. Be sure to save a handful of the bacon pieces to top the quiche with later.
- Crack the eggs into a bowl, add in 1/4 teaspoon of salt & 1/8 teaspoon black pepper and whisk.
- Then pour in 1 cup of half & half and stir.
- Pour the egg mixture over the broccoli and bacon pieces.
- Top with the grated cheese then add the rest of the bacon pieces.
- Transfer to the oven and place on the second level. Bake for 40 minutes at 375 degrees.
- Then turn the heat up to 425 degrees for 15 to 20 minutes or until the top of the pie is nicely browned.
- Let cool for a few minutes then serve.
Notes
Please follow the instructions on this recipe rather than the video as the recipe has been updated. Thank you!
I had used the following brands in this recipe :
