the only quiche recipe you'll need to win at brunch

I don’t mean to be bossy or anything, but…

You must.

Make.

This.

NOW, or may be this weekend. (no pressure)

bacon-leeche-quice
bacon-leeche-quice

Cheers to the-almost-weekend! What’s up ya'll? This recipe is making me crave summer days like WHOA.

I mean brunch dates with the ladies + day-parties galore with a side of bottomless mimosas, bellini's and/or bloody-mary's—if that's your thing. I heart them big-time and without a bottomless cocktail, it's just breakfast anyway.

But back to bossing you around.

QUICHE, is how you win at brunch.

spinach-cheese-quiche
spinach-cheese-quiche
It's eggs in a pie crust—what's not to love?

This super cheesy broccoli + bacon quiche is baked in a simple store brought pie crust. Ya know, to obviously impress all your guests! It's  like real breakfast food meeting comfort food. Basically from scratch, quick, easy, and it's topped off with a big gentle hug loaded with good-for-you ingredients.

So naturally this post is dedicated to all the great ingredients you get to stuff into pie crust and smother with cheese. You make brunch more enjoyable; we salute you.

Here's what you'll be needing —
  • 1 baked pie crust (either store bought or homemade)
  • 4 strips center cut bacon
  • 2 cups broccoli florets, chopped
  • 1 cup grated colby jack cheese
  • ¾ cup milk
  • ½ cup heavy cream
  • 3 eggs
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1/16 teaspoon freshly grated nutmeg
Here's how:
  1. Preheat the oven to 350 degrees F.
  2. Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender but not mushy.
  3. Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it with the grated cheese.
  4. Make the filling by whisking together the milk, heavy cream, eggs, ½ tsp salt, ⅛ tsp black pepper, and the nutmeg.
  5. Pour the filling into the pie crust shell, and bake for 25-30 minutes. The quiche is ready when you can no longer see liquid but the center of the pie jiggles slightly when moved. Cut the quiche into pieces and serve!

NOTES

*You can use whatever cheese/meats/veggies you like. I usually use whatever I have left over in the fridge/cheese draw.

photos courtesy of delish.com

-xxo