Broccoli, Bacon, Shallot & Provolone Quiche

Name: Broccoli, Bacon, Shallot & Provolone Quiche
Prep time: 15 min
Total time: 55 min
Yield: 8 Servings
Ingredients: flour, for rolling; 1 homemade or store-bought single-crust pie dough; u00be pound broccoli, chopped and steamed until crisp-tender; 1 tablespoon unsalted butter; 1 shallot, diced; Coarse salt and ground pepper; 6 large eggs; u00be cup heavy cream; u00be pound bacon, cooked and crumbled; 1 cup provolone cheese (4 ounces), chopped

By Leslie Blythe Bacon, Cheese, Eggs, Pie Baking

June 2, 2016

This Broccoli, Bacon, Shallot & Provolone Quiche goes from brunch buffet to dinner table or picnic in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy.

Prep: 15 mins
Cook: 40 mins
Yields: 8 Servings

Ingredients

flour, for rolling

1 homemade or store-bought single-crust pie dough

¾ pound broccoli, chopped and steamed until crisp-tender

1 tablespoon unsalted butter

1 shallot, diced

Coarse salt and ground pepper

6 large eggs

¾ cup heavy cream

¾ pound bacon, cooked and crumbled

1 cup provolone cheese (4 ounces), chopped

Directions

1Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round.

2Place in a quiche pan or 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

3Meanwhile, in a large skillet, melt butter over medium-high. Add shallot, season with salt and pepper, and cook until light golden. In a medium bowl, whisk together eggs and cream. Add shallots, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

--Note
To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

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