Quarantine Quiche with Bacon & Broccoli

You can make this on a weekend or maybe a weekday or tomorrow, or honestly whenever because time is just an illusion and days of the week are a man-made construct. So there's that.

I've actually been wanting to make a quiche for a while but they are fairly time intensive so I kept putting it off. But now all we got is time, so might as well make a pie crust from scratch, blind bake it, fill it with egg custard and cook it low and slow.

It's delicious and definitely not low calorie - don't let the veggies in there fool ya. But I do love having breakfast for the week (?) ready to go. I chill the whole thing and slice it into 8 pieces to reheat throughout the week for any meal of the day really.

Quiche:

1 pre-baked pie crust (see recipe below)

1 cup shredded white cheddar cheese

1 cup cooked broccoli, chopped fine

1 onion, caramelized

3 pieces cooked bacon, chopped

6 eggs

1 cup heavy cream

1. Preheat oven to 325 degrees.

2. Arrange the broccoli, onion, bacon and cheddar cheese over the bottom of the pie crust.

3. Whisk together the eggs and heavy cream. Season with a couple pinches of salt and pepper.

4. Pour the egg mixture over the rest of the ingredients.

5. Carefully place the quiche in the oven and cook until it is completely set 1 inch from the center, about 45 minutes.

6. Remove from the oven and let cool before slicing.

Pie Crust:

1 1/2 cups flour

One pinch salt

8 tablespoons unsalted butter, cut into slices

Milk, about 1/3 cup

1. Preheat oven to 375 degrees.

3. Stir together the flour and salt and toss with the butter. Using a pastry blender or a fork, cut the butter into the flour until it is the size of small peas.

4. Add milk one splash at a time to the flour and stir. Continue adding milk until the dough begins to form a ball.

5. Turn the dough out onto a floured work surface. Bring it together by repeatedly folding and pressing until the loose bits are all incorporated.

6. Roll out the dough to fit your bottomless quiche pan. Carefully form the dough into the pan.

7. To pre-bake pie shell, cover dough with parchment and add pie weights to top, spreading over the bottom of the shell. Bake with parchment and weights for 10 minutes. Remove weights and foil and bake until lightly brown, about 5 minutes more.