This recipe is one I created or tweaked from another recipe and it is wonderful...very savory.
Wine Suggestion: Riesling
Crust
I used a regular frozen pie crust thawed– not deep and I did NOT prebake it - I'm sure a homemade crust would be better and have more calories but I'm all about convenience, especially if I can save a few calories in the process.
Filling
1/2 lb.thin bacon, chopped
1 large onion, thinly sliced
1/2 cup chopped broccoli florets
2 generous pinches of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
pinch nutmeg (optional)
1 1/4 cups of shredded Cheddar/Monterey Jack
For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese.
Place pie pan on a baking sheet.Pour cream mixture over.
Bake until quiche is puffed and filling is set, about 20 - 25 minutes.
Cool on rack 10 minutes.
Serve warm or at room temperature with warm crusty bread.
Makes 6 servings.
