Good morning, dear ones!
I am ever so excited to share today's recipe with you...would you believe that up until a couple years ago, I had never eaten a quiche, much less made one myself? Goodness me! Was I missing out!
After searching high and low for the perfect quiche recipe, I decided to just come up with my own combinations. I used our favorite crust recipe, which I shared earlier this month. You can find it here. And my, oh my! Did it make this quiche so delicious, if I may say so.
Pondering on the filling that I thought my family would enjoy, I chose bacon (obviously!), broccoli and fresh mushrooms. The flavor combination of these three ingredients was just perfect. We aren't a fan of strong or sharp cheeses, so a simple mild cheddar was the perfect completion to this dish. Immediately upon tasting one small bite, quiche was declared a new favorite of mine...I'm craving a slice as I'm typing this post right now in fact.
I do hope you'll try this recipe soon...
whether for a tea party, brunch, or dinner.
It's great no matter when you choose to serve it!
We love serving it alongside our favorite salad.
(And the leftovers are splendid as well!)
Broccoli, Mushroom, and Bacon Quiche
1 lb. bacon, cooked and crumbled
2 cups broccoli florets
8 oz. fresh mushrooms, roughly chopped
1/4 sweet onion, diced
1 tsp. garlic, minced
1 1/2 cups shredded cheddar cheese
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
7 eggs
olive oil
2 cups milk
1 cup heavy cream or half and half
Roll out the crust on a floured surface. Place gently in a deep dish pie plate. Crimp the edges. Then, set aside whilst you make the filling.
In a large skillet, drizzle a small amount of olive oil. Add the onion and garlic and saute until soft and tender. Once the veggies are cooked, add the broccoli florets to the skillet. Cook just until no longer crunchy. Add the fresh mushrooms and cook for just a minute or two. Next, add the cooked bacon to the skillet. Remove from the heat and set aside.
In a mixing bowl, or large measuring cup, combine the milk, half and half (or heavy cream), salt, pepper, eggs, basil and cheese.
Spoon the veggie/bacon mixture into the quiche crust. Make sure everything is evenly distributed throughout the quiche. Finally, pour the egg/milk/cheese mixture over the top. Make sure everything is covered well.
Very carefully, place the quiche in the oven. Bake at 375* for about one hour, until the center is set and a knife inserted in the center comes out clean.
Allow to set for a few minutes at room temperature before slicing.
Slice, serve and enjoy!
Note: Most of the time, I end up with extra egg mixture, so with that, I simply pour the leftover egg mix into greased muffin tins and bake them until set. They make for a lovely quick breakfast the next morning. If you can tell you're going to have leftover egg mix, you can set aside a bit of the broccoli and mushroom mixture, and pop that into the muffin tins as well. Nothing goes to waste around here!