My brother-in-law has been on a quiche kick lately, gifting us with many pie dishes of the delicious egg concoction. The Husband loves quiche, so I decided to make him this quiche Lorraine with broccoli.
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What I Love About This Quiche Lorraine With Broccoli Recipe
This quiche can be frozen and popped in the oven any time you want a stress-free breakfast (like Sunday mornings). You can also go the fast route and use a pre-made pie shell instead of making your own pie crust.
You can also make this with any type of ingredient in the egg mixture. Use up those wonderful summer veggies, whatever is on sale, or food that needs to be cooked up before it goes bad. If you like it, then put it in the quiche.
Kitchen Equipment Needed
- Can I Make the Quiche Ahead of Time? Yes! Prepare the crust and filling ahead, refrigerate them separately, and assemble before baking. Fully baked quiche can also be refrigerated and served at room temperature or gently reheated.
- How Do I Store Leftover Quiche? Cool the quiche to room temperature, cover it with plastic wrap or aluminum foil, and refrigerate. It should keep well for up to 3 days.
- Can This Quiche Be Frozen? Yes. Wrap the cooled quiche in plastic and foil, and freeze. Thaw in the fridge and reheat in the oven at a low temperature, covered with foil.
- Is This Recipe Gluten-Free? No, but you can use a gluten-free pie crust as a substitute to make it gluten-free.
- Can I Make This Dairy-Free? Yes, use dairy-free cheese and a milk alternative like almond or soy milk in place of cream.
- What Are Some Good Pairings with This Quiche? A green salad, fruit, or roasted vegetables complement the quiche well. For a heartier meal, pair with a soup or potatoes.
- Can I Use Different Cheeses? Certainly! Feel free to experiment with cheeses like Gruyere, Swiss, or mozzarella.
- Can I Add Other Vegetables? Yes, vegetables like spinach, mushrooms, or bell peppers can be great additions.
- How Do I Know When the Quiche Is Done? The quiche is done when the edges are set but the center still slightly wobbles. A knife inserted in the center should come out clean.
- Any Tips for the Perfect Crust? Blind baking the crust first helps prevent sogginess. Keep the dough chilled and handle it as little as possible for flakiness.
- Can I Make Mini Quiches with This Recipe? Yes, you can use a muffin tin for mini quiches. Adjust the baking time accordingly, as they will bake faster.
- What If I Have Extra Filling? If you have leftover filling, you can bake it separately in a greased dish as a crustless quiche or save it for another batch.
- 2 and 1/3 cups flour
- 3/4 cup plus 2 tablespoons butter
- 1 and 1/4 teaspoons salt
- cold water
- 1 egg
For the Filling:
- 1/2 pound bacon
- 2/3 cup onion
- 1 cup cheddar
- 1 and 1/4 cups fresh milk
- 1 and 1/4 cups cream
- 4 eggs
- broccoli, small pieces
- spring onion for decoration (optional)
- salt and black pepper
- Cut the cold butter into small cubes. In a food processor, mix the flour, butter, and salt. Pulse until the butter is pea-sized.
- Add cold water, 1 tablespoon at a time, pulsing after each addition. Stop when the dough starts to come together.
- Form the dough into a disk, dusting with flour. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven. Blind bake the crust for 30 minutes.
- In a pan, fry the bacon. Once cooked, add the onion.
- Combine the filling ingredients. Brush the dough with beaten egg. Add the filling and bake for another 30 minutes. Garnish with spring onion.
- Blind baking the crust ensures a crispy base.
- For a vegetarian option, omit the bacon and add more vegetables.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 341Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 176mgSodium 792mgCarbohydrates 12gFiber 1gSugar 2gProtein 19g
Nutrition automatically generated.
Why It’s Called Quiche Lorraine
Quiche Lorraine, a dish beloved worldwide, takes its name from the Lorraine region in northeastern France. This area, rich in cultural history, was once the stage of various cultural and political influences, especially from Germany. The word “quiche” is derived from the German “Kuchen,” meaning cake or tart.
The original Quiche Lorraine was a simple, open pie with a filling of egg, cream, and smoked bacon. Cheese was not a traditional ingredient in the early versions, but as the recipe traveled and evolved, ingredients like onions and cheese found their way into the classic dish we know today.
Quiche Lorraine spread far beyond the borders of its origin during the 20th century, becoming a staple in many cafes and households around the world. Its versatility and ease of preparation contributed to its popularity, allowing it to be adapted to various tastes and ingredients.