You cannot miss this delicious and wonderful broccoli and bacon quiche so easy to make that it will surprise you. If you want to know how to make it, take a look at the step by step that we teach you and get a bacon and broccoli quiche to suck your fingers. I assure you that even those who do not like this vegetable will eat it with delight.
Ingredients to make Broccoli and Bacon Quiche:
• 1 sheet of short crust pastry, broken or puff pastry
• 200 grams of bacon, bacon or bacon
• 1 onion
• 2 garlic
• 1 whole broccoli
• 150 grated cheese to gratin (emmental type in my case)
• 500 milliliters of liquid cream
• 3 eggs
• Olive oil or butter (optional)
• 1 pinch of salt
• 1 pinch of ground black pepper
How to make Broccoli and Bacon Quiche:
Wash the broccoli well under running water and cut it into tiny florets with your hands or with a knife. Separately, bring a pot with plenty of water and a pinch of salt to the boil.
When the water boils, cook the broccoli for about 3-5 minutes from the time the water returns to a boil once you put it in the pot. Then drain and reserve while it cools. Cut the bacon into small strips or squares and brown it in a frying pan without any oil as it will loosen quite a bit. Meanwhile, peel and chop the onion and garlic to make the bacon and broccoli quiche sauce.
Remove the bacon when it is well fried, draining the oil and add the onion and garlic to the same pan. Póchalos well until golden completely. Then mix the sofrito with the bacon and broccoli and reserve.
Tip: If you see that it needs it, add a bit of olive oil or butter to the sauce. No need to add salt because the bacon is already salted.
In a separate bowl or plate, beat the eggs and mix them with the cream, a pinch of salt and ground pepper to taste. Also, preheat the oven to 200 ºC. Take the sheet of dough that you have chosen for your broccoli and bacon quiche, spread it out on a corresponding mold, trying to also cover the edges up to the top and prick the base with a fork several times. This will prevent the base of the quiche dough from breaking during baking.
Pour the bacon, onion and garlic filling on top, distributing it evenly and on top, sprinkle the grated cheese evenly as well. Pour the beaten eggs with cream on top, being careful not to overflow the filling of the bacon and broccoli quiche and bake it for about half an hour with heat up and down and covered with a piece of aluminum foil so that it does not burn the upper part. After 30 minutes, uncover it and let it brown on top for about 10 more minutes or until it browns well. Serve the broccoli and bacon quiche freshly made and cut it into portions.
