We were doing so good eating vegan yesterday. Yes, you! I’m proud of you. Chia seed eggs and all.
Not really! Delicious is more like it. There’s really nothing like applewood smoked bacon, is there? Especially when it’s being used in a simple broccoli and cheese quiche. I’m kinda on a breakfast kick lately, aren’t I? Between quesadillas and yesterday’s cinnamon buns, I’m pretty much running a diner out of my kitchen. And the week is young! Oh friends, is it ever.
Hi, I’m Jenna and I like to feed people.
Now, I know there’s at least one person out there who is thinking, “isn’t this the same quiche recipe she posted back in 2008, hidden amongst bowls of oatmeal and bad photography?”
You caught me! Note that I’m not providing a link for a reason.
It totally is the same quiche but it’s worthy of praise. Trust me! It’s one of my best friend’s mother’s recipes. It’s rich but worth it. I’ve made it dozens of times over the past few years and have enjoyed it most of all straight out of the fridge as a quick dinner.
I also love this quiche for breakfast and lunch, and often creep to the fridge to pull off pieces of the flaky golden crust for a snack.
I just can’t fathom a world without pie crust, can you?
For this you can either make your own or buy one of those handy dandy packaged crusts from the store. I won’t judge.
Broccoli and Cheese Quiche
makes one quiche
one 9-inch unbaked pie crust
6 oz shredded monterey jack cheese
1 large bunch broccoli, chopped into small florets (about 2 cups)
1 tbsp onion flakes
3 eggs, lightly beaten
1/4 tsp salt
1/4 tsp pepper
1 cup milk
4 slices bacon
Preheat oven to 350 degrees.
Fry the bacon over low heat until crispy. Drain on paper towels and then roughly chop. Set aside.
In a large pot of boiling water, cook the broccoli florets for about six minutes, until bright green. Drain and rinse with cold water.
Press your unbaked pie crust into a greased nine inch pie and prick the bottom all over with a fork. Arrange the cheese all over the bottom of the pie crust then top with the broccoli. Sprinkle with onion flakes.
Combine the eggs, milk, salt, pepper and chopped bacon in a small bowl then pour over crust. Bake for 1 hour until center is firm and puffed. Let cool completely before slicing.