Monday, May 20, 2013

Bacon & Veggie Quiche

Makes 8 Servings

1 pound bacon, cooked and crumbled
2 tablespoons butter
1 whole large red onion, chopped
1 package frozen broccoli, cooked and chopped
3 green onions, chopped
1 pie crust dough round
7 eggs
1 1/2 cup heavy whipping cream
1 1/2 cups grated Swiss cheese
1 cup grated parmesan
Salt and pepper, to taste


Preheat oven to 400

Melt butter in a small-medium skillet. Add onions and cook for 2 minutes, until slightly softened. Toss in broccoli and heat for a minute, tossing to coat. Salt and pepper mixture lightly to taste, keeping in mind you'll also season the egg mixture. Remove from heat and allow to cool for 15-20 minutes. Meanwhile, spread pie crust in a deep dish tart pan with removable bottom (a deep dish pie pan will work fine if you don't have a tart pan). In a large bowl, beat eggs with cream. Add cheeses, salt and pepper; set aside. Add veggie mixture and chopped bacon to eggs and stir until combined. Pour into pie crust and press with the back of a spoon to submerge ingredients. Cover loosely with foil and place on a baking sheet. Bake for 1 hour, removing foil for last 15 minutes to brown. Check middle of quiche, and if it looks too jiggly, bake for up to 10 minutes longer. Remove from oven and let sit for 10-15 minutes before serving. Remove bottom from pan and slice into wedges to serve.

Mmmm, quiche. One of my favorite things! The hubs and I like to make this for brunch a lot on weekdays where all four of the kiddos are at school and we want something yummy and substantial, but homemade. The kids like quiche also, so sometimes we make it on a weekend for a special treat, but then we have to make it without onions, so we like it better when we have it all to ourselves. YUM!

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