A quiche seems like one of the quintessential French dishes adopted by American cuisine during the 20th century, savory cream and egg custard filling in an open face pastry crust. However pastries filled with savory custard date back to at the Romans and the term quiche comes from the German word kuchen for cake, as the modern idea of quiche came about in medieval German cuisine. Any number of different meat, cheese and vegetable variations may be made into a quiche, though bacon and cheese is especially classic given the popularity of quiche Lorraine. I am fond of quiches with vegetables such as broccoli, asparagus, leek, onion or mushrooms in addition to desired meats and/or cheeses.
The bacon and broccoli can easily be substituted for any number of alternative meats, cheese or vegetables depending upon availability and personal preference.
1 c flour
½ c butter, cubed
½ tsp salt
¼ tsp pepper
1 tsp fresh herbs, finely chopped
1 c cream
1 head broccoli
2 strips bacon, thinly sliced
½ tsp salt
¼ tsp pepper
1. Combine flour, salt, pepper and herbs in food processor and pulse to combine. Add butter and pulse until well combined with flour. Add water 1 tbsp at a time while pulsing until flour mixture just begins to hold together. Remove from processor, form dough into ball, cover with plastic wrap and refrigerate until firm, about 30 minutes.
2. Place flattened dough in between two sheets of parchment paper and roll dough into a 12" circle. Place rolled dough on a 9" pie pan, gently press dough into the shape of the pan and form edge of dough as desired. Refrigerate the dough in the pie pan for 30 minutes before baking.
3. Place bacon in a medium frying pan over medium heat and brown bacon, stirring frequently to prevent sticking. Once bacon has browned, combine bacon with broccoli and set aside. Whisk cream, eggs, salt and pepper until thoroughly combined and set aside.
4. Preheat oven to 375 degrees. Pre-bake crust until set and lightly golden brown, 10-12 minutes. Once crust has set, remove from oven, leaving oven on. Arrange broccoli and bacon evenly along the bottom of the crust. Pour egg mixture over broccoli and bacon. Return quiche to the oven and bake for 15-20 minutes, until firm and clean to a knife. Remove quiche from the oven and let cool for about 15 minutes before serving.
5. Serve quiche warm, room temperature or chilled.
Makes one 9" quiche