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Deep Dish Broccoli Bacon Quiche

Prep Time1 hour
Cook Time1 hour
Total Time2 hours

Ingredients

Pastry

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 8 tbsp unsalted butter divided into 1 tbsp pieces
  • 2 eggs
  • 1/3 cup ice cold water

Quiche Filling

  • 1 tbsp olive oil
  • 1 lb broccoli
  • 1 cup yellow onions diced
  • 6-8 thick bacon slices cut into lardons
  • 6 eggs
  • 2 cups milk
  • 2 cups heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 1/2 cups Gruyere cheese shredded

Equipment & Utensils

  • Food processor
  • Plastic wrap
  • Rolling pin
  • Parchment paper
  • 2 lb dry beans for blind baking
  • 9 1/2 inch springform pan
  • Large skillet
  • Wire rack

Instructions

Pastry

  • Place flour and salt in food processor and mix.
  • Place pieces of butter evenly on top of flour, then pulse until you arrive at a cornmeal consistency.
  • Whisk together eggs and water then slowly add to flour mixture while still pulsing. Interrupt mixing to make sure the dry ingredients are completely combined.
  • Tip onto a large piece of plastic wrap.
  • Wrap plastic wrap around pastry and lightly pat together to form pastry.
  • Knead lightly if needed, and mould into a circular mound. Add a tbsp of flour if dough is a little too soft.
  • Wrap pastry up in plastic wrap and place in fridge for at least 30 minutes.
  • Scatter flour onto a cleaned and dry surface then roll out pastry, carefully and steadily, until it is approx. 15 inches in diameter.
  • Rub base and sides of springform pan with butter.
  • Carefully fold pastry in half, then in half again, lift and place pastry into the center of the springform pan.
  • Carefully unfold pastry and push into edges of the pan so that the entire pan is covered and prick base a few times with a fork.
  • Allow excess pastry to hang over the edge of the pan.
  • Tear off a large piece of parchment paper that will cover the base and sides of the pan, and push into pan on top of pastry.
  • Slowly tip dry beans on top of parchment paper, and cut away excess parchment paper.
  • Place in a preheated oven at 350 and bake for 15 mins.
  • Remove from oven and as soon as you can handle, remove beans and parchment paper then return pastry to oven and cook until pastry begins to turn golden - approx. 10 mins.
  • Remove from oven and allow to cool.

    Quiche Filling

    • Cut broccoli away and discard hardy stalks, and then cut florets into halves or quarters to create equally sized pieces.
    • Heat oil in skillet then add broccoli and onion and cook until broccoli softens just a little but still has bite.
    • Add bacon and continue to cook until bacon is cooked through, but not crispy, then set aside.
    • Whisk together eggs, milk and cream.
    • Add salt, pepper and nutmeg and whisk some more.
    • Sprinkle 1/2 cup of cheese on the base of the pastry, then half of the broccoli mixture on top.
    • Pour half of custard on top, then add another 1/2 cup of cheese.
    • Sprinkle the balance of the broccoli mixture on top then pour on the balance of the custard.
    • Sprinkle the last 1/2 cup of cheese on top then place in preheated oven at 350 and allow to cook until firm in the center - approx. 1 hour.
    • Check every 15 minutes that the center of the quiche should jiggle less and less each time.
    • Lower heat to 320 after 45 mins if your quiche will need more time in the oven.
    • Allow to cool a little then snap off excess pastry before removing from springform pan and placing on a wire rack.
    • Serve when ready.