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Tuesday, July 8, 2014

Broccoli Cheddar Bacon Quiche


This broccoli-cheddar bacon quiche doesn't require a traditional pastry crust, but forms a crust while it's baking.  As you look over the ingredient list you'll see most of the items are staple pantry items. Somehow they combine and turn magically into a hearty savory pie that's simply scrumptious.


8 oz bacon, cooked and crumbled
3 green onion, thinly sliced
1/3 cup diced red bell pepper
4 Tbsp butter, divided
2 clove garlic minced
6 large eggs
2 1/2 cup half & half
1/4 cup grated Parmesan cheese
1/2 tsp seasoned salt [more or less to your taste]
1 tsp dry mustard
1/2 tsp onion powder
1/4 tsp black pepper
1 1/2 cup steamed broccoli florets, chopped and cooled
2 cup shredded sharp cheddar cheese, divided
1 1/4 cup biscuit mix [i.e. Bisquick]


Preheat the oven to 375°F and spritz a 9-inch deep dish non-stick pan with cooking spray.  In a skillet, cook the sliced green onion, diced red bell pepper with 2 Tbsp butter until softened, around 2 minutes. Add the diced garlic and cook for 1 minute longer.  Remove from the heat.

In a medium-size mixing bowl, whisk together the eggs, half & half, grated Parmesan cheese, seasoned salt, dry mustard, onion powder, black pepper and remaining 2 Tbsp melted butter until combined.  Add the sauteed vegetables, steamed broccoli, crumbled bacon, 1 1/2 cup shredded cheddar cheese and 1 1/4 cup biscuit mix. Stir until combined.

Pour into the pan and sprinkle the remaining cheddar cheese on top.  Bake for 40-45 minutes or until golden and the center is set when gently shaken.  Check the quiche at 40 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning.  Rest for 15 minutes before cutting and serving.

Yield: 8-10 pieces


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