Ingredients

The following ingredients have 4 Servings
  • 1 homemade pie crust (, unbaked)
  • 4 slices good quality bacon
  • 1 Tablespoon olive oil
  • 1 head fresh broccoli (, roughly chopped (about 3 cups)*)
  • 3 green onions (, chopped)
  • 1 teaspoon garlic (, minced)
  • 5 large eggs
  • 1 1/4 cups milk
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and freshly ground black pepper (, to taste)

Instruction

  • Cook bacon in a large frying pan over medium heat until golden and crispy on both sides. 
  • Remove to a plate lined with a paper towel. Remove some of the grease from the frying pan. 
  • Add the chopped broccoli, onions, and garlic. Season with a little salt and pepper and saute until broccoli is slightly tender. 
  • Chop bacon and add it to the pan. Remove pan from heat.
  • Preheat oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
  • Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.Prepare your pie pan with your unbaked pie crust. Prebake your pie crust for 8 minutes. 
  • While your pie crust bakes, prepare the egg filling. Add eggs, milk and parmesan cheese to a mixing bowl and whisk well to combine. Season with a little salt and pepper.
  • Layer most of the shredded cheddar and mozzarella cheese into the bottom of the warm pie crust. (Reserve about 1/4 cup of cheese for sprinkling on top of the quiche). 
  • Sprinkle the broccoli, onion and bacon mixture over the cheese and spread into an even layer. 
  • Pour the egg mixture on top. Sprinkle with remaining 1/4 cup of shredded cheese. 
  • Bake at 350 degrees for 40-50 minutes, or until set on top.
  • Remove from oven and allow to cool for 10 minutes , or down to room temperature, if desired, before slicing. Store leftovers, covered, in the fridge.