Roasted Broccoli and Bacon Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 1 quiche
The broccoli and bacon are roasted together before being added to the silky filling of this savory quiche.
  • Crust:
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 stick (4 ounces) unsalted butter, cut into pieces and chilled
  • 2-4 teaspoons ice water
  • Filling:
  • 1 head of broccoli cut into florets
  • 3 large shallots, roughly chopped
  • 4 slices of bacon, cut into chunks
  • ¼ to ½ teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon kosher salt
  • 1 cup shredded cheese*
  1. Preheat the oven to 400°F.
  2. In a food processor, combine the flour, salt, and chilled butter. Pulse to create a coarse meal--with some completely incorporated bits of butter and some larger pieces. Pulse in the water a few tablespoons at a time until the mixture just comes together when pinched. It should look sandy and not wet, but should form a dough when pinched between two fingers. Turn out the dough onto a floured surface and press into a disk. Carefully roll out the dough to fit into a pie dish, flouring the surface and rolling pin as needed. Place the dough in the pie pan, trim and crimp the edges, and chill for at least 30 minutes.
  3. While the dough chills, toss the broccoli, shallots, bacon, and red pepper flakes with a pinch of salt on a baking sheet and spread into an even layer. Drizzle with the olive oil. Roast in the preheated oven for 30 minutes, stirring about halfway through until the edges of the broccoli become caramelized, and the bacon is crisp. Remove from the oven and cool on a rack.
  4. While the broccoli cools, blind bake the chilled pie crust by covering the dough with foil or crinkled parchment and filling with pie weights or dried beans. Bake for 20 minutes, carefully remove the foil/parchment and pie weights/beans and return to bake for another 15 minutes or until just beginning to turn golden.
  5. While the crust blind bakes, whisk the eggs, milk, cream, and salt together until smooth. Once the crust is blind baked, remove it from the oven and sprinkle the bottom with half of the cheese, followed by the broccoli, shallot, and bacon mixture, then top with the remaining cheese. Pour the egg mixture over the filling and bake for about 40 minutes, until the filling is just set. Remove from the oven and cool on a rack for at least 30 minutes before cutting.
*You can use whatever cheese you like. I usually use whatever I have left over in the cheese drawer, this time, it was cheddar and feta.

Instead of chilling the dough before rolling it out, I like to quickly and carefully roll it out right after it's made before chilling it. I find it's easier to work with this way, but do whatever feels most natural to you.

Adapted from The Kitchn.
Recipe by at