Two Cheese, Bacon, and Broccoli Quiche

I am on a bit of an egg frenzy these days. A major factor in my food choices has to do with the fact that I have farm fresh eggs available everyday due to the fact that my parents raise six chickens.

I have at least 3 unpublished posts that are egg related (things are getting a little ridiculous so I had to only post the very best) and this quiche was one of them.

I was inspired by a recent trip to a bakery in santa cruz that normally offers a seasonal quiche, but we ordered and unfortunately didn't get to have the slice we wanted because they ran out right before us.

I hadn't made a quiche in a few years because one of the first quiches I ever made ended up taking like 6 hours because I was totally unfamiliar with the crust process, but this quiche turned out more than perfect (if I do say so myself) because I ended up using a premade crust (easy to find at any local supermarket -- I went with an organic spelt crust, but you could just as easily grab a normal marie calendars crust too!)

You'll need:

6 eggs
salt & pepper to taste (I usually go with two big sprinkles, but this has bacon which is already salty so feel free to use your own discretion here!)
1 premade frozen pie crust
1 cup fresh broccoli
1/3 cup sharp cheddar cheese
2 tbsp goat cheese (crumbled)
4 slices bacon
1/2 cup milk
1/2 yellow onion, chopped finely
splash of water

Directions: 

1. Preheat your oven to 350° F. In a pot, add a shallow amount of water and place a steaming basket into the pot, adding trimmed broccoli florets. Cover with a lid and cook until tender, but still crispy (about 5-10 minutes)

2. Cook slices of bacon in a pan until desired crispiness

3. Drizzle splash of olive oil into a pan and  sauteé onion on medium heat in a nonstick pan until slightly caramelized.

4. Crack eggs into a mixing bowl and whisk together adding milk, water, salt and pepper. Add the onion, cheddar cheese, broccoli, bacon into the egg mixture.

5. Pour mixture into the pie crust and then drop crumbled goat cheese sporadically in the mixture and place in the preheated oven.

6. Bake for 40-45 minutes. (The quiche might not *look* perfectly set, but I assure you it will usually be done in 45 minutes)

7. Serve hot, or let cool and serve 30 minutes later. Enjoy for breakfast, lunch or dinner. (Or all three if you're like me!)


I hope you enjoy this little quiche recipe and have fun modifying it to your liking!