Today’s recipe is a Deep Dish Broccoli Bacon Quiche. It’s a thing of beauty – a crumbly, buttery pastry filled with a rich broccoli and bacon baked custard. Deep Dish Broccoli Bacon Quiche is an ideal brunch dish. Serve with a tasty side salad and enjoy. I really enjoy a slice of quiche for brunch, and if it’s deep dish, I’m ecstatic! I’m a sucker for things baked in a buttery pastry, and this quiche has lots of it. Working the pastry can be the tricky part of this recipe. The pastry needs to cover the base, up the sides and over the edge of a 9 1/2 inch springform pan and then blind baked. Find a method that works to roll out an even mostly circular pastry, and do your best to avoid holes. If you do find you get one or two holes in your pastry when placing it into the pan, use some of the excess pastry around the edges to mend those holes by pressing a small piece into the hole and smoothing it over. A touch of water will help. I prefer to let the excess pastry hang over the edge rather than cut it away and smooth the edges. The pastry will shrink a little, meaning it’s tough to get that perfect edging you can get in a more shallow pan. A deep dish quiche is a more rustic dish, but still looks great. Once cooked, you simply snap off excess pastry while it is still in the springform pan. Filling the pastry is easy. The broccoli and bacon is sauteed with onion; a custard is created with the eggs, milk and cream and then seasoned with salt, pepper and nutmeg. Finally, these components are layered with cheese until the pan is filled, and baked at a medium heat. The final result is a thing of beauty, Deep Dish Broccoli Bacon Quiche is a hearty dish and would be a welcome dish to any brunch or lunch menu. Print Recipe Deep Dish Broccoli Bacon Quiche Prep Time1 hour hr Cook Time1 hour hr Total Time2 hours hrs 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.
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