Ingredients
Crust
- 1 homemade pie crust (unbaked)
Filling
- 4 slices good quality bacon
- 1 Tablespoon olive oil
- 1 head fresh broccoli, roughly chopped (about 3 cups)
- 3 green onions, chopped
- 1 teaspoon garlic, minced
- 5 large eggs
- 1 1/4 cups milk (311g)
- 1/3 cup freshly grated parmesan cheese (33g)
- 1/2 cup shredded cheddar cheese (57g)
- 1/2 cup shredded mozzarella cheese (57g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook Bacon: Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. Remove to a plate lined with paper towels to drain excess grease, then chop into small pieces. Remove some of the bacon grease from the pan to prepare for sautéing vegetables.
- Sauté Vegetables: Add olive oil into the frying pan. Add chopped broccoli, green onions, and minced garlic. Cook over medium heat until broccoli is slightly tender but still vibrant, about 3-5 minutes.
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Roll out the unbaked pie crust into a 12-inch circle and place it into a 9-inch pie dish. Crimp the edges to fit nicely in the dish.
- Blind Bake Crust: Line the pie crust with parchment paper and fill with pie weights, dry beans, or rice to prevent puffing. Bake in the oven at 375°F for 15 minutes. Remove parchment and weights, prick the crust all over with a fork, and bake for an additional 8 minutes to ensure a fully baked crust.
- Prepare Quiche Filling: In a mixing bowl, whisk together eggs, milk, parmesan cheese, kosher salt, and ground black pepper until combined and smooth.
- Assemble Quiche: Spread most of the shredded cheddar and mozzarella cheeses evenly in the bottom of the baked pie crust, reserving about 1/4 cup for topping. Evenly distribute the sautéed broccoli, green onions, and chopped bacon over the cheese layer. Carefully pour the egg mixture over the layered ingredients. Sprinkle the reserved cheddar and mozzarella cheese on top.
- Bake Quiche: Reduce oven temperature to 350°F (175°C) and bake the quiche for 40-50 minutes, or until the filling is set and lightly golden on top. Remove from oven and let cool for at least 10 minutes to firm up before slicing and serving.
- Storage: Store any leftover quiche covered in the refrigerator for up to 3-4 days. Reheat gently before serving.
Notes
- To save time, store-bought pie crust can be used instead of homemade.
- Blind baking the crust prevents a soggy bottom by baking the crust partially before adding the filling.
- Ensure broccoli is not overcooked during sautéing to maintain a pleasant texture.
- This recipe can be adapted to be vegetarian by omitting the bacon and adding extra vegetables or more cheese.
- For additional flavor, consider adding herbs like thyme or parsley to the filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Quiche
- Method: Baking
- Cuisine: American
