Small Batch Bacon, Broccoli, Cheddar Quiche
Directions
- 1Pre-bake the pie crust.
- 2In a small bowl, combine flour, sugar, pinch of salt, butter, and 1 TBSP + 1 tsp cold water for the crust.
- 3Mix the crust ingredients together, using your hands if necessary, until all dry ingredients are incorporated.
- 4Wrap the crust dough in plastic wrap and refrigerate for at least 20 minutes.
- 5Cook bacon in a pan on the stove until crispy.
- 6Drain the bacon, remove from the pan, chop it up, and set aside.
- 7In the same pan, sauté diced onion and broccoli florets for about 5 minutes.
- 8Set the sautéed vegetables aside.
- 9Remove the crust from the fridge and roll it out into a circle, using wax paper and a bit of extra flour if needed.
- 10Place the rolled-out crust into an 8 inch pie dish.
- 11Bake the crust at 350 degrees Fahrenheit for 10 minutes.
- 12While the crust is baking, mix together 4 eggs and 1/3-1/2 cup of milk in a bowl.
- 13Add the chopped bacon, sautéed veggies, shredded cheddar cheese, salt, and pepper to the egg mixture.
- 14Stir everything to combine.
- 15Pour the mixture into the pre-baked crust.
- 16If there is any extra mixture, pour it into a greased ramekin.
- 17Bake both the quiche and the ramekin at 350 degrees Fahrenheit for another 30 minutes.
Ingredients
- 0.75 c flour
- 1 tsp sugar
- Pinch salt
- 4 TBSP butter
- 1 TBSP cold water
- 1 tsp cold water
- 4 eggs
- 0.33 c milk
- 4 slices of bacon
- 1 c broccoli florets
- 0.5 c onion, diced
- 0.33 c cheddar cheese, shredded
- Salt
- Pepper
Equipment
small bowlplastic wrappanstovewax paper8 inch pie dishramekin
Tips
- You may have to use your hands to mix the crust dough and keep working it to incorporate all dry ingredients.
- Roll the crust dough between wax paper and you may need extra flour to prevent sticking.
- If you have extra egg mixture, pour it into a greased ramekin and cook at the same time as the quiche.
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