• Skip to main content
  • Skip to primary sidebar

Hungry Girl Por Vida

Roasted Broccoli and Bacon Quiche

March 23, 2016 by Leave a Comment

Roasted Broccoli and Bacon QuicheThis post is a part of a series I call Lovely Lady Lunch–where I take time, once a week, to make myself a real lunch. On the side, I might read a book, flip through a magazine, or watch something on YouTube. The idea is to enjoy a delicious lunch and just take a minute in the middle of the day to chill. I encourage you to share your lovely lady lunches on media using the tag #lovelyladylunch! 

Today I bring you one of my all-time favorite things to consume in all the land, quiche. Quiche gets a rap as being lady-food (which, wtf? why?) but, in our house it’s a universally loved dish and it takes serious self-control for us to have one around without devouring it in a single meal. Besides being freaking amazing, I love that you can make a quiche ahead of time and enjoy it later at room temperature or even cold, which means it happens to be the perfect make-ahead lunch. Essentially a savory custard pie, but so much more magical than that. Somehow the combination of buttery pastry, silky custard, cheese (always), and whatever delicious fillings you desire. In this case it’s broccoli roasted with shallots and bacon until the broccoli edges and shallots are caramelized and the bacon is crisp. Bonus, everything gets roasted together on a single sheet pan just to keep things easy and even more delicious.

Even though they aren’t difficult, there are a few steps to fuss with. Nothing crazy, but since there are a few things going on I like to make this on the weekend so during the week lunch comes together in snap. Just add a salad or some soup to round this out into a proper meal (or you’ll end up eating 1/3 of a quiche before you know it…not that I’m speaking from experience or anything).

5.0 from 1 reviews

Roasted Broccoli and Bacon Quiche
 
Prep time
30 mins

Cook time
40 mins

Total time
1 hour 10 mins

 

The broccoli and bacon are roasted together before being added to the silky filling of this savory quiche.
Author: Cindy
Serves: 1 quiche

Ingredients
  • 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*
Instructions
  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.
Notes
*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.

3.5.3208

More from my site

  • Recently at Betty’sRecently at Betty’s
  • Strawberries and BurrataStrawberries and Burrata
  • Roasted Brussels Sprouts Dip and Brûléed Lemon Mascarpone DipRoasted Brussels Sprouts Dip and Brûléed Lemon Mascarpone Dip
  • Recently on Betty Crocker: Freezer Burritos and Cheesy Brown Rice Broccoli CasseroleRecently on Betty Crocker: Freezer Burritos and Cheesy Brown Rice Broccoli Casserole
  • Grilled Goat Cheese, Bacon, and Jam Breakfast SandwichGrilled Goat Cheese, Bacon, and Jam Breakfast Sandwich
  • Mini Pizza Pancakes and BLT Breakfast PizzaMini Pizza Pancakes and BLT Breakfast Pizza

Filed Under: Lovely Lady Lunch, pie, savory Tagged With: bacon, broccoli, cheese, custard, egg, lovely lady lunch, lunch, pie, quiche, roasted, savory, shallot

Previous Post: « Almond Dutch Baby with Vanilla Bean Crème Fraîche and Strawberries
Next Post: I’d Eat That »

Reader Interactions

Comments

  1. Mallory @forkvsspoon

    March 23, 2016 at 3:57 am

    Quiche is theeee best! Perfect way to get a few veggies in and a good dose of cheese :0 Happy lunching!

    Reply
  2. Erica

    March 24, 2016 at 5:25 pm

    Such a classic lady lunch, I love it <3 <3

    Reply
  3. ana @muy delish

    March 24, 2016 at 10:12 pm

    This looks beautiful and delicious!

    Reply
  4. Amanda

    March 26, 2016 at 8:09 am

    This looks delicious. I have a pie crust in the freezer that I need to use up so think I’ll make this later this week!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Recent Posts

  • How Many Eggs Per Day Can Someone Eat On Keto Diet?
  • Paleo Diet vs. Keto: What Are the Differences?
  • Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?
  • Cranberry Ricotta Tart
  • Pumpkin Ganache Cupcakes

Recent Comments

  • Ariana on Pumpkin Ganache Cupcakes
  • Sara @ Cake Over Steak on Pumpkin Ganache Cupcakes
  • Fatimah on Pumpkin Ganache Cupcakes
  • Kelsey @ Appeasing a Food Geek on Pumpkin Ganache Cupcakes
  • Em on Pumpkin Ganache Cupcakes

Copyright © 2023 Hungry Girl Por Vida on the Foodie Pro Theme