Broccoli and Swiss Quiche Recipe

By Staff
two 9-inch quiches SERVINGS


    For the crust:

    • 2 cups sifted all-purpose flour
    • 2/3 cup shortening or lard
    • Ice water

    For the filling:

    • 2 tablespoons butter
    • 1 medium onion, chopped
    • 2 cups broccoli, cooked and drained
    • 2 cups grated Swiss cheese
    • 1 pound bacon, diced and cooked crisp
    • 4 eggs, lightly beaten
    • 1 cup heavy cream
    • Salt and pepper, to taste


    • For the crust: Place flour in bowl. Cut in shortening with fork until mixture resembles crumbs. Add water, 1 tablespoon at a time, until mixture just holds together. Do not knead.
    • Divide dough in half. On lightly floured surface, roll out each half into circle slightly larger than 9 inches. Carefully place each pie crust in 9-inch pie pan.
    • Crimp edges of pastry, and prick bottom and sides of crust with fork. Set crusts aside. For the filling:
    • Preheat oven to 350 F.
    • In medium saucepan, melt butter. Add and sauté onion until soft and translucent. Remove from heat and let cool.
    • In mixing bowl, combine onion, broccoli, cheese, and bacon. Set aside.
    • In separate bowl, whisk together eggs, cream, salt, and pepper. Pour over onion mixture, and mix until combined.
    • Divide mixture evenly between unbaked pie crusts. Bake for 45 minutes, or until knife inserted in center comes out clean. Cool for 10 minutes before slicing and serving.


    • Published on Feb 8, 2017
    © Copyright 2022. All Rights Reserved - Ogden Publications, Inc.