Cheesy Broccoli Bacon Quiche
This cheesy broccoli bacon quiche is a perfect way to use up leftover vegetables!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 10 slices
- 1 blind baked pie crust, either store bought or homemade (see notes)
- 4 strips center cut bacon
- 2 cups broccoli florets, chopped
- 1 cup grated colby jack cheese
- 3/4 cup milk (whole, 2%, skim, etc)
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/16 teaspoon freshly grated nutmeg
Preheat the oven to 350 degrees F.
Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender but not mushy.
Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it with the grated cheese.
Make the custard by whisking together the milk, heavy cream, eggs, 1/2 tsp salt, 1/8 tsp black pepper, and the nutmeg. Pour the custard into the tart shell, and bake the tart for 25-30 minutes. The tart is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cut the tart into pieces and serve!
Blind-baking means cooking the dough before adding the other ingredients, and it prevents the pie crust from becoming soggy. If you're new to blind-baking, here's a great tutorial from The Kitchn.
Calories: 241kcal | Carbohydrates: 11g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 363mg | Potassium: 166mg | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 16.3mg | Calcium: 141mg | Iron: 1mg