Quiche Two Ways: Broccoli-Cheddar and Mushroom-Bacon

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Quiche Two Ways: Broccoli-Cheddar and Mushroom-Bacon

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Ingredients

for the crust

  • 1 cup all-purpose flour plus more for dusting
  • 1/4 tsp sea salt
  • 1 stick cold, unsalted butter cut into small pieces
  • 3-5 tbsp ice water

for the quiche base

  • 4 The Farmer's Hen large eggs
  • 1 cup heavy cream
  • 1/4 tsp sea salt

for the broccoli-cheddar variation

  • 1 tbsp olive oil
  • 1 medium shallot sliced
  • sea salt
  • 1 small head broccoli chopped small
  • 3 garlic cloves minced
  • freshly ground black pepper
  • 1 small bunch chives sliced
  • 1 cup shredded Cheddar cheese

for the mushroom-bacon variation

  • 5 oz bacon cut into 1/2" pieces
  • t tbsp olive oil
  • 1 medium shallot sliced
  • sea salt
  • 8 oz cremini mushrooms sliced
  • 3 garlic cloves minced
  • freshly ground black pepper
  • 1 cup shredded Gruyere

Instructions

to make the crust

  • In a food processor, combine the flour and salt, pulse to mix. Add the butter, and pulse it in until the mixture resembles sand. Add 3 tablespoons of ice-cold water, and pulse it in. Test the dough by pressing it between your fingertips; it should come together. If the dough still seems too crumbly, add more water, 1 tablespoon at a time, until you achieve the correct consistency. Transfer the dough to a sheet of plastic wrap and form it into a disc. Wrap the disk tightly with the plastic and refrigerate for at least 1 hour, or overnight.
  • Prepare a 9” pie dish by oiling it with a little bit of olive oil (or butter). Dust your work surface with flour. Let the dough soften a bit at room temperature if it’s too hard right out of the refrigerator. Roll out the dough into an 11” diameter, ⅛”-thick round. Carefully transfer the dough to the prepared pie dish, gently pressing the dough into the dish. Trim off any excess at the edges. Prick the crust with a fork several times and refrigerate for 30 minutes.
  • Preheat the oven to 375° F. Cover the crust with parchment paper, weighed down with baking beans. Blind bake for 40 minutes. Remove the parchment, and let the crust cool completely before filling, about 30 minutes.

to make the quiche base

  • In a medium bowl, whisk together the eggs, heavy cream, and sea salt, until smooth. Use in any variation below.

to make the broccoli-cheddar quiche

  • Preheat the oven to 350° F. Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the broccoli and another pinch of salt. Saute for 5-7 minutes, until the broccoli is crisp-tender. Add the garlic and black pepper to taste, saute for another 30 seconds, until the garlic is fragrant.
  • Mix the chives into the prepared quiche base. Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the broccoli-shallot mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the broccoli. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

to make the mushroom-bacon quiche

  • Preheat the oven to 350° F. Cook the bacon in a large skillet over medium-low heat, until crispy and browned in parts, about 10 minutes. Stir halfway through. Transfer the bacon to a paper-towel lined plate.
  • Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the mushrooms, along with another pinch of salt. Stir to coat the mushrooms in the oil and salt, then let brown, undisturbed, for 8-10 minutes, until all the water that they release evaporates. Add the garlic and black pepper to taste. Cook for another 3-5 minutes, until the mushrooms are completely browned. Add the cooked bacon, and mix it in.
  • Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the mushroom-bacon mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the mushrooms and bacon. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

Notes

Once you have a good recipe for a quiche crust and filling, you can easily flavor your quiche any way you want. This two-in-one recipe shows you how to make a broccoli-cheddar quiche and a mushroom-bacon quiche, complete with a buttery crust and a custardy filling that’s bursting with rich, decadent flavor.