Broccoli, Extra Sharp Cheddar, and Bacon Quiche
Servings 8 slices
Equipment
- Pie Dish
- Steamer
- Large skillet
Ingredients
- 2 cups broccoli florets steamed until for tender, then chopped coarsely
- 2 slices of bacon cooked & crumbled
- 1-2 tsp olive oil or bacon grease
- ½ sweet yellow onion finely diced
- 1 pre-made pie crust unrolled
- 1½ cup extra sharp white cheddar shredded
- 5 eggs
- 1½ cups milk
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Steam the broccoli in a steamer over boiling water for a few minutes, or until fork-tender.
- While the broccoli is steaming, cook the bacon in a large skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
- Remove all but 1-2 teaspoons of bacon grease from the skillet (or use olive oil) then add the onion. Cook, stirring often, for 4-5 minutes, or until softened and golden brown.
- Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, in a bowl and whisk until very well combined.
- Sprinkle most of the chopped steamed broccoli, onions, crumbled bacon, and extra sharp cheddar in the bottom of the pie.
- Add the well-whisked egg mixture.
- Sprinkle the remaining broccoli, bacon, cheese, and caramelized onions on top.
- Place in the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.