Okay…I already explained in my chicken pot pie recipe that a culinary Achilles heel for me is pie crust. I have a lot of trouble with this, so I use store-bought pie dough. One day, I’m just going to make batches and batches of pie dough until I get it right, but until that day the rolled dough in the red box is going to have to be good enough.
I love a good Quiche — one that is thin and has a good balance between the egg and the other ingredients. I bought a tart pan with a removable bottom just for making this egg dish. It works wonderfully as long as you grease it liberally. If you don’t have a tart pan, you can use a regular pie dish and your’s will be just as tasty. I just prefer how pretty a Quiche looks when baked in a shallow tart pan with fluted edges. Plus, a really thick Quiche takes longer to bake and significantly more eggs, milk, cheese, etc. I don’t need to eat Quiche for a week straight, so the thin version is just enough for one or two breakfasts for myself and my husband.
My kids won’t touch the stuff…yet. I’m working on them. One day they will join the dark side!
With a little nudging from my other half to use up random things in our fridge, I decided to make this dish. I had one pie crust leftover from a previous dish a while back, a few slices of bacon in the freezer, some cheese, broccoli, and grape tomatoes. Bacon veggie Quiche it is (or was)!
Quiche is good for breakfast, brunch, lunch, or dinner. It is tasty hot or cold. It’s just darn good food. It is also pretty easy to make, but looks complicated and fancy. You can put anything in Quiche — asparagus, mushrooms, fresh herbs, any kind of cheese. Just think of a flavor combination that you like and I bet you can make it in this egg pie, or follow this recipe for some good eats.
What you need to make this:
1 pre-made pie dough circle or enough homemade dough
4 large eggs
2/3 Cup whole milk
3 slices bacon, cut in 1 inch pieces
1/2 to 1 Cup shredded cheddar cheese
1/2 Cup broccoli (partially steamed and chopped into small pieces)
6 grape tomatoes, halved
1/4 tsp salt
1/4 tsp fresh ground black pepper
Butter or bacon grease for greasing your pie/tart pan
Heat your oven to 375 degrees.
In a skillet over medium high heat, cook your bacon pieces until crispy. Put them on a paper towel to drain until ready to assemble.
Take 1 Tbs of bacon grease (or use butter) to liberally grease your tart pan or your pie pan. If using a tart pan, make sure you get every little fluted edge greased so your Quiche won’t stick.
After greasing your pan, unroll your pie crust and lay it in your pan, pressing it into the edges lightly. Poke a few holes in your crust with a fork randomly to prevent big air bubbles from forming and bake it in your preheated oven for ten minutes. You are just trying to partially bake your crust to ensure it will be nice and crispy after its second bake with the filling.
After partially baking your crust, pull it out and start assembling your Quiche. Layer on the crust your bacon, broccoli and cheese evenly. Then pour your eggs on top carefully. Once your eggs are poured on top, gently place your halved grape tomatoes on your Quiche with the cut side up. These will roast up nicely when the pie is baking.
Bake your Quiche on top of a cookie sheet for 20 minutes. The eggs will puff up just to the top of the crust if you are using a tart pan and the top will become a beautiful golden color because of your cheddar cheese.
Let your pie cool a little before slicing. Serve this hot or cold.