I’m so excited to share a guest post this week from my friend Michelle who lives in Chicago. As a fellow stylish Midwestern & foodie, she is a regular contributor on DakotaChic. ♥
Ah finally– After years of saving dozens of different recipes for this wonderful dish, as well as enjoying it when other people have made it, I finally gave in and made my own. And now that I’ve made it once, I keep trying to figure out what took me so long to try it. I’ve concluded that I was intimidated by the “from scratch pie crust” which turns out, is quite simple. Actually, the whole process is fairly easy AND you will get to eat it for days (assuming you’re like me and don’t share with anyone of course).
The beauty of making a quiche is that you can pretty much use whatever ingredients in whatever ratio you want, and it will still taste amazing. I kept it pretty simple for my first attempt, but feel free to get creative with your breakfast ideas!
For the pie crust, I used this Perfect Pie Crust recipe from the Pioneer Woman.
- Pie Crust (made the night before & kept in freezer until needed)
- Eggs (7)
- Splash of milk
- Yellow Onion
- Shredded Cheddar Cheese
- Salt and Pepper
- Cook bacon until done, but not crispy. Let cool and chop.
- Chop onion and broccoli, cook in a skillet with some oil on medium just for a minute or two. Put aside to cool. At this time, take your pie crust out of the freezer to thaw.
- Whisk the eggs with some milk. Season with salt and pepper.
- Combine the bacon, onions, broccoli and shredded cheddar with the egg mixture. Keep in refrigerator until needed.
- Throw some flour on a clean surface so you can roll out your crust. Make sure to use plenty of flour, it’s not fun when your crust sticks to the surface. Once you have rolled the crust so it’s about a quarter inch thick, transfer it to your pan. I used a tart pan, but a regular pie pan will work fine. Also, no need to grease the pan (the pie crust has enough so it won’t stick).
- Pour your egg mixture into the pan and spread evenly. Note: before you pour the mixture, put the tart pan on a rimmed baking sheet. *Trust me on this one*
- Cover lightly with foil and bake at 400 degrees for about 40-45 minutes. Remove the foil and bake for another 10 minutes.
- If you don't have enough time to make your own pie crust, do not feel ashamed about using a pre-made frozen pie crust, it will work just fine!
- Also, I’m dead serious about putting the pan on a baking sheet first. I learned the hard way and had to spend extra half hour cleaning up the egg mixture from my oven.