Small Batch Bacon, Broccoli, Cheddar Quiche

40 mins
Serves 1
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Directions

  1. 1Pre-bake the pie crust.
  2. 2In a small bowl, combine flour, sugar, pinch of salt, butter, and 1 TBSP + 1 tsp cold water for the crust.
  3. 3Mix the crust ingredients together, using your hands if necessary, until all dry ingredients are incorporated.
  4. 4Wrap the crust dough in plastic wrap and refrigerate for at least 20 minutes.
  5. 5Cook bacon in a pan on the stove until crispy.
  6. 6Drain the bacon, remove from the pan, chop it up, and set aside.
  7. 7In the same pan, sauté diced onion and broccoli florets for about 5 minutes.
  8. 8Set the sautéed vegetables aside.
  9. 9Remove the crust from the fridge and roll it out into a circle, using wax paper and a bit of extra flour if needed.
  10. 10Place the rolled-out crust into an 8 inch pie dish.
  11. 11Bake the crust at 350 degrees Fahrenheit for 10 minutes.
  12. 12While the crust is baking, mix together 4 eggs and 1/3-1/2 cup of milk in a bowl.
  13. 13Add the chopped bacon, sautéed veggies, shredded cheddar cheese, salt, and pepper to the egg mixture.
  14. 14Stir everything to combine.
  15. 15Pour the mixture into the pre-baked crust.
  16. 16If there is any extra mixture, pour it into a greased ramekin.
  17. 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.