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Onion, Broccoli, Cheese & Bacon Quiche Recipe

Savor quiche, great guest fare

Summary

Preparation Time30 MinCooking Time30 Min

Ready In1 Hr 0 MinDifficulty LevelMedium

Health IndexJust EnjoyServings6

CuisineAmericanCourseMain Dish

TasteSavourMethodBaked

SpecialityWine PairingMain IngredientCheese

Interest GroupParty

Recipe Story

This is a recipe I tweaked from a magzine page I found in the doctor's office. The original did not include broccoli.. or chicken - if I have some left over chicken I often throw it in here. This is a delicious dish. Save your hips, don't make this unless you have people to share it with or someone you can send leftovers home with, it's fattening but delish! Enjoy.

Ingredients

Wine Suggestion: Riesling.

1 regular Pie Crust =in pie plate and ready to go.

( I used a regular frozen pie crust thawed– not deep and I did NOT prebake it)

Filling

1/2 lb.thin bacon chopped

1 large onion, thinly sliced

1/2 cup chopped broccoli florets

2 generous pinches of sugar

1 cup whipping cream

1 large egg

1 large egg yolk

1/4 teaspoon ground black pepper

Generous pinch of salt

1 1/4 cups of shredded Cheddar/Monterey Jack

Directions

Brush pie crust with one beaten yolk

For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese. Place pie pan on a baking sheet.Pour cream mixture over.
Bake until quiche is puffed and filling is set, about 20 - 25 minutes. Cool on rack 10 minutes. Serve warm or at room temperature with warm crusty bread.
Makes 6 servings.