Do you have to bake the crust before adding the filling?

In some recipes, yes, but in this recipe it's not needed. The filling is added right to the dough and it turns out flaky and delish.

What kind of ingredients can you add to quiche?

There are so many options, from meats, like bacon, ham or even chicken. A variety of cheeses can be used, such as cheddar, havarti, monterey jack, pepper jack, swiss, parmesan, or ricotta. Then, you've got veggies, like sautéed broccoli, onions, mushrooms, spinach, roasted red peppers, and more! There are tons of flavor combinations when it comes to quiche. It's almost like making an omelet.

How to Store & Reheat:

Store the leftover quiche in the pie plate with plastic wrap sealed around the edges or in a sealed container in the fridge for 2 days. To reheat, simply add the whole pie plate (without plastic wrap) back to the oven tented with foil and bake at 350 degrees until warm, 10-15 minutes. If you want to just bake one slice, place onto a cookie sheet and cover with foil, then bake. I don't recommend the microwave because the eggs can get rubbery tasting.

Broccoli Bacon Quiche - Simply Made Eats

Description

This Broccoli Bacon Quiche is cheesy, savory, and packed with flavor. Plus, it's super easy to make and uses a store-bought pie crust for an effortless short cut.

Ingredients

Scale

1 store-bought pie crust, fully thawed if frozen
6 slices of original bacon, cut into 1 inch pieces
1 small bunch of broccoli, about 3/4-1 lb., stems removed and broccoli chopped small, but still in florets
1 tablespoon shallot, minced
2 garlic cloves, minced
1 teaspoon dijon mustard
5 eggs
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup cheddar cheese, shredded from block
1/2 cup parmesan cheese, shredded fine from block
Optional for garnish: 1 teaspoon fresh parsley, minced

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Instructions

Preheat the oven to 375 degrees. Grease a 9 inch pie plate with cooking spray or butter, then center the dough over the pie plate and gently press down. Take a fork and poke about 12-15 pricks into the bottom of the dough. Set aside. Note: A few of the outside edges may overlap a bit and that's fine.
In a large skillet over medium low heat, cook the bacon pieces until crispy, then transfer the cooked bacon to a paper towel lined plate and pour out (discard or save for another recipe) all but one tablespoon of bacon grease. Return the pan to the stovetop over medium low heat.
Add the broccoli into the skillet and cover for 3 minutes. Uncover, and stir in garlic and shallot and cook for 2 minutes.
Turn off the heat and stir in dijon mustard and bacon. Transfer the broccoli bacon mixture to a plate and allow it to cool.
Into a large bowl, whisk together the eggs, milk, heavy cream, and salt and pepper until blended well.
Add the broccoli bacon mixture to the pie crust and spread out to cover the entire bottom of the pie crust. Top with 1/2 cup cheddar cheese and 1/4 cup parmesan cheese. Pour over the egg mixture, then top with remaining cheese. If desired, crimp the edges of the pie crust. Bake for 35-40 minutes on center rack, until fully cooked. As it's cooking, check that the top of quiche isn't browning too fast. If so, tent a piece of foil over it and move it down to the lower oven rack. To test if cooked, stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
Allow to cool for 5 to 10 minutes, top with fresh parsley, then slice into 8 pie slices. Serve and enjoy!

Equipment

pie plate

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skillet

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Notes

Shred both cheeses from a block for the best melt. Bagged cheese doesn't melt well from preservatives being added.
Watch the broccoli as it can burn quickly in the pan. Check half way through covering to see if it needs to be stirred. If it looks really dry, add in a few teaspoons of olive oil.
Make sure the eggs are really blended with the milk and cream before pouring into the quiche.
If the top of the quiche starts to brown too much, tent with foil in the oven and move to lower rack.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: brunch
Method: bake
Cuisine: French