Broccoli and Bacon Quiche

Preparation:  15 min. Cooking: 60 min. Total: 75 min.
Recipe photo
  • 1 3/4 Cup all purpose flour
  • 4 Tbsp unsalted butter , cold and cut into pieces
  • 1/2 tsp salt
  • 1 egg yolks
  • 3 Tbsp water , plus extra
  • 4 slice bacon
  • 4 eggs
  • 1 Cup light cream
  • 1 Cup Swiss cheese
  • 2 Cup broccoli florets
Preheat oven to 425 ℉. In a food processor or mixing bowl combine first 3 ingredients. Process (or cut in butter) until mixture resembles coarse meal.

In a small bowl whisk together egg yolk and water. Add to flour mixture and blend until pastry is smooth and holds together in a ball, adding a small amount of extra water if needed. Flatten dough into a small disk. Wrap in plastic and refrigerate at least 20 minutes.

Remove dough from refrigerator and, using a rolling pin, roll dough out on a lightly floured work surface. Do not roll dough too thin. Loosely wrap dough around rolling pin and transfer dough to a 10 inch tart pan. Gently arrange dough in pan, pressing lightly along the sides. Roll pin across top of tart pan to cut off edges of dough. Prick the bottom of the tart and bake about 10 minutes. Remove from oven. If dough has puffed up, gently press down.

Saut'e bacon in a heavy nonstick skillet over medium heat until crispy. Drain on paper towels, crumble and set aside. Whisk together eggs, cream and salt and pepper to taste in a bowl until well blended.

Sprinkle bacon, cheese and broccoli in bottom of tart pan. Pour custard mixture over top. Bake 15 minutes, lower heat to 350 ℉ and bake another 30 minutes or until a tester comes out clean when inserted in center.
Calories
710 Cal
Fat
44 g
Carbs
53 g
Protein
27 g
Fiber
4.1 g
Sugar
2.8 g
Cholesterol
370 mg
Sodium
760 mg


Nutrients

Fiber     4.1 g
Fat     44 g
Sugar     2.8 g
Carbs     53 g
Protein     27 g
Calories     710 Cal

Fats

Fat, Poly     3.3 g
Fat, Mono     13 g
Fat, Sat     23 g
Fat, Trans     0.4 g
Fat, Percent     55 %

Vitamins

Vitamin, K     120 mcg     96 %
Vitamin, A     2600 IU     86 %
Vitamin, B12     1.7 mcg     71 %
Niacin     4.7 mg     29 %
Riboflavin     0.9 mg     65 %
Vitamin, C     51 mg     57 %
Vitamin, D     37 IU     6.2 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     2.7 mg     18 %
Panto, Acid     1.9 mg     37 %
Choline     210 mg     38 %
Thiamin     0.6 mg     49 %

Minerals

Calcium     360 mcg     36 %
Phosphorus     480 mg     68 %
Magnesium     55 mg     13 %
Copper     0.2 mcg     19 %
Fluoride     19 mcg     470 %
Zinc     3.1 mg     28 %
Cholesterol     370 mg     1 %
Sodium     760 mg     51 %
Selenium     46 mcg     84 %
Manganese     0.6 mg     7.8 %
Potassium     520 mg     11 %
Iron     4.1 mg     51 %