Quiche

Our favorite quiche is bacon/broccoli - but you can substitute any meat and veggie in this recipe. I put it in the Saginaw Series: Bertie's Bakery: Heaven Scent book. Elinor makes it for the brunch after Katy's first solo at the Cathedral. She makes the bacon/broccoli and one with chicken and carmelized onions.





Crust for one quiche

1 heaping cup of flour
1 stick of unsalted butter
Pinch of salt
ice water



Put the flour and salt in the food processor. Cut the butter into small pieces and add to processor. Pulse until crumbled. Add water a little at a time while the food processor is on. As soon as it begins to gather together it is done. If you do not have a food processor you can use two forks in a cutting motion through the flour/salt/butter mixture until it starts to come together.

Put the mixture on a piece of plastic wrap and push it together to make a circle. With the edge of your hand make two indents on top of the circle, turn the dough and make two more indents on top of the circle. It will look like a tic tac toe grid. This will help you roll out a circle when it comes out of the refrigerator.

Put the dough in the refrigerator for at least 20 minutes.

3 Eggs
1/2 pound bacon, cooked and crumbled
1 box frozen broccoli and cheese, cooked and strained to get rid of any water and most of the cheese
1/2 cup milk
Salt, Pepper, Mrs. Dash, Dill
2 cups longhorn colby cheese (or any cheese you want)
1 TBS Flour
Nutmeg

Cook bacon, crumble and set aside.

Cook broccoli, strain and set aside.

Preheat the oven to 400

Mix together in a bowl. Three eggs, 1/2 cup milk, salt and pepper (I always pretend I am putting the spice on one egg and count for the number of eggs I have in the bowl. So, if I usually turn the pepper grind two times for one egg then I would turn it six times for this recipe.) 1 TBS Mrs. Dash and 1 TBS dill.

Take the dough out of the refrigerator. Turn a cookie sheet over on the counter and put a little flour on it. Unwrap your dough. Roll your dough out on the cookie sheet. When it is bigger than your pie pan, dust off any extra flour with a pastry brush. Then slide the crust onto the pie pan and carefully push it into the bottom of the pie pan and on the sides. Trim any excess crust and crimp the edges.



Put the bacon in the bottom of the crust. Arrange it so it is even over the whole bottom. Then add the broccoli on top and arrange that evenly over the bacon. Carefully pour the egg mixture over it. Sprinkle the flour over the egg mixture - this is the secret to the cheese staying on the top of the quiche. Sprinkle the cheese over the flour. Sprinkle the top with a little nutmeg.

Bake for about 40 minutes - when you stick a knife into the middle it should not ooze out egg mixture. Cook it for another ten minutes if it is not done in the middle. Then it needs to sit after it comes out of the oven for about 15 minutes to set up.