Friday, May 18, 2012

Bacon and Broccoli Quiche {Foodie Friday}

 My mom cooked for us all the time when the four of us kids were growing up. I hardly remember eating out at all. She never made us quiche. I have forgiven her for that. Her cooking taught us that things don't always have to be pretty to taste good. The running joke at our house for a while was that the uglier the food was, the better is tasted. Things fell apart or didn't set and we still ate it like crazy because it tasted so good. We learned that things don't have to be perfect to be wonderful.

 That brings us to this quiche. I used frozen broccoli and boiled it slightly before adding it to the mix. The problem was that despite my best attempts, the broccoli did not drain well. This made for a very wet quiche. Did I mention it overflowed in the oven? Nice. But it tasted amazing! If you are going to make this plan ahead! Make the crust and bacon ahead of time. I made this on a night when I had several hours to cook dinner, but it was very labor intensive for my tastes. I work and am in school full time. (I'll be done June 7th. Yippee!!) That doesn't leave a lot of time for multiple steps of cooking, bacon, onion, and making a pie crust. But this was sooo worth it.
**Also I left out the mushrooms..

Bacon, Mushroom and Broccoli Quiche


1 recipe basic pie dough

For the filling:
3 eggs, beaten
1 1/2 cups milk
6 strips bacon, cooked and crumbled
1 medium onion, minced and sautéed
1 cup mushrooms, sliced and sautéed
1 head broccoli, cut into florets and blanched
1/4 tsp. salt
1 1/2 cups gruyere, shredded
1 tbsp. flour

To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add the butter to the flour mixture and toss with a fork to coat. Mix on medium-low speed until the texture resembles coarse cornmeal with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a lightly floured work surface, pat into a ball and flatten into a disk. Roll the dough out with a rolling pin until it is about 12 inches in diameter and 1/8-inch thick. Lift and turn frequently during the rolling process to prevent the dough from sticking to the work surface. Transfer the dough a 9-inch pie plate. Trim most of the excess from the edges and use your fingers to create a fluted edge.
Preheat the oven to 450 degrees F. Line the pie crust with foil and fill with pie weights. Bake for 5 minutes. Remove the pie weights and foil and bake for an additional 5-7 minutes. Remove from the oven and reduce the heat to 325 degrees F.
To make the quiche filling, in a large bowl whisk together the eggs and milk. Mix in the bacon, onion, mushrooms, broccoli and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour the mixture into the pre-baked pie crust and bake 35-40 minutes or until the filling is almost completely set but slightly jiggly in the center. Let the quiche rest for at least 15-20 minutes before serving.

Source: Annie's Eats

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