Ingredients
The following ingredients have 4 Servings
- 1 9-inch Pie crust, partially baked
- 5 slices cooked bacon
- ½ cup shredded cheddar cheese
- ½ cup diced broccoli
- ¼ cup diced red onions, sauté for added flavor [or shallots]
- 1 tablespoon flour
- ½ cup whole milk
- ½ cup heavy cream
- 4 large eggs, beaten
- Salt & pepper to taste
Instruction
- Cook 5 pieces of bacon either on the stovetop or in the oven until desired crispness. Finely chop and set aside. Sauté the red onions the stovetop until desired. Chop additional vegetables and shred the cheese.
- Prepare a pie crust in a 9-inch pie plate. Preheat the oven to 375°F. To partially bake, place a piece of parchment paper in the bottom and then add pie weights or dried beans or rice. Bake for 12 minutes. Remove from the oven and set aside the weight and parchment paper. Poke the bottom of the pie crust with a fork several times. Return to the oven for another 10 minutes.
- Reduce oven temperature to 350°F.
- In a small dish, take 2 tablespoons of the milk and whisk together with the flour until the flour is dissolved. Add additional milk if needed. Them combine the slurry with the rest of the milk, heavy cream and beaten eggs. Whisk to combine and add salt and pepper. Set aside.
- Layer the meat, vegetables and cheese in the prepared pie crust and then pour the liquid over top.
- Bake at 350°F for 30-35 minutes until the center of the quiche is cooked through. Use a pie crust shield to prevent the edges from browning too quickly.
