Bacon and Broccoli Quiche

Quiche Lorraine is the quintessential French quiche and arguably the most well-known.  It involves only 2 key components – bacon and cream.  Julia Child says that a classic Quiche Lorraine contains NO CHEESE!!  Um, quiche without cheese and only cream?  Sounds like crazy talk to me.

This classic quiche has become quite a springboard for all sorts of creative quiches, so here’s my twist on a classic Lorraine – adding some veggies with the bacon and definitely adding in LOTS of cheese.  I’ve made frittatas in the past, but this is my first time making a quiche, with a homemade piecrust too… I guess you can call me ambitious.  There’s really no difference between frittatas and quiches except that the latter involves a crust.

The amounts are adjusted for a 9-inch shell.

Ingredients:

• 9-inch partially cooked pastry shell
• 8 slices of medium-thick bacon
• 3 medium shallots, finely chopped
• 1.5 cups of broccoli, chopped
• 1.5 cups gruyere and swiss cheese
• 4 eggs
• 2 cups whipping cream
• 1/2 tsp salt
• Pinch of pepper
• Pinch of nutmeg

Directions: Preheat oven to 400 degrees.  Cut bacon into 1/4-inch wide pieces.  In a skillet, cook bacon until crisp and fat is rendered, about 5 minutes.  Remove and pat down on paper towels, then chop into small pieces.  Press bacon down onto the bottom of the pastry shell.

Use the remaining bacon fat to stirfry the shallots (about 1 minute until translucent), then add the broccoli and stirfry for about 4-5 minutes.

Spread bacon and vegetables over the bottom of the crust.  Then sprinkle the cheese over it.   Beat the eggs, cream, and seasonings in a mixing bowl.  Pour over all the other ingredients.  Set prepared quiche in upper third of preheated oven and bake for 25-30 minutes, or until the quiche has puffed and browned.

Happy Eating!

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