Ultimate Quiche Recipe

Ultimate quiche

I made this for my sister’s baby shower last weekend. Everyone loved it. It was so good, I didn’t even have enough time to take a picture of it once cut. It just didn’t last that long. All I saw was a bunch of hungry girls with their mouths stuffed with goodness.

When I pulled this together, I wasn’t really sure what I wanted to use for the filling. One thing was for sure, I knew I wanted to use apple-smoked bacon. Before I knew it, everything else piled in, one ingredient at a time. I just kept adding more veggies. If I had remembered at the time I was making this, I would have added in some spinach and cauliflower, too. Although, I must warn you, this is in no way, shape, or form, fat-free. It is rather sinful if you look at the ingredients list. But I like to have balance, and the veggies give this quiche the not-so-bad-for-you kind of balance. Please give this a try if you’re attempting a quiche in your near future. It will be a hit!

The most important component of a quiche, are the eggs. They hold the quiche together and add a delightful texture and flavor.

Baking the quiche is the easy part. Putting the filling together is the hard part. To start off, first cook up the bacon. Once the bacon's nice and crispy, set it aside to cool. Save the bacon grease to cook chopped veggies in.

Now, toss in diced red onions into bacon grease, over a medium heat.

Next, add sliced mushrooms. Cook until onions look translucent. Then add in chopped broccoli, and cook for a couple of minutes. Turn stove off and let veggies cool off for a bit.

Mix cooked veggies and bacon together into the creamy egg mixture. Pour mixture into pie-dough lined quiche tart pan, pop it in the oven, and 45 minutes later, you have yourself a delicious quiche!

Voila!

Ingredients

• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• 6 eggs
• 1 package of apple-smoked bacon, cooked and chopped
• 1 small head of broccoli, chopped
• 1 1/2 cups mushrooms, sliced
• 3/4 cup red onion, diced
• Pre-made pie crust (pre-made pie crust is quick and easy, if you choose to make your own pie crust, by all means, go for it)

Directions

1. Mold pre-made pie crust into quiche tart pan, cover with plastic wrap, and place into the refrigerator to chill while you prepare the filling
2. Pre-heat oven to 375 degrees
3. Cook up your bacon, and place it on a separate plate to cool for chopping (save your bacon grease)
4. Over a medium heat, using the same frying pan with bacon grease still in it, toss in your diced onions and mushrooms. Cook until onions become translucent (5-7 minutes)
5. Toss in chopped broccoli, and lightly cook for 2-3 minutes. Turn off stove and let veggies cool for about 10 minutes
6. Meanwhile, in a medium mixing bowl, combine eggs and heavy cream. Lightly beat until combined. Stir in shredded cheddar cheese
7. Chop bacon into, well, bacon bits!
8. By this time, the veggie mixture should be cool enough to continue, so, combine bacon and veggies into cheese/cream/egg mixture
9. Once combined, pour mixture into quiche tart pan from the refrigerator (of course, after removing the plastic wrap!)
10. Bake for 45-50 minutes (to not make it so brown on top, you can cover it with foil, which, as you can see, I did not do)
11. Once out of oven, let it cool for a few minutes before you lift quiche from tart shell (if you’re not using a quiche pan, forget this part)
12. Slice and serve

Related: Breakfast Recipes, Brunch Recipes