Roasted Broccolini, Bacon and Caramelized Shallot Quiche.
Keeeeeeeeesh.
Can’t it just be spelled that way? I think it would be so much happier (along with keeeenwah) and wouldn’t be annoyed every time starbucks got it’s name wrong.
Oh and also, bacon grease potatoes. Yes. They are in this quiche but I didn’t want to make the title ten miles long.
One more also, and perhaps the most important: are you judging me if you think that is ketchup on my quiche?
It’s not! It’s sriracha. Quiche AND sriracha today. Don’t even know me anymore.
Pssssst. Up there. That’s them. The bacon grease potatoes.
Otherwise known as, life itself.
I have a vibrant memory of quiche that runs so deep, I’ve pretty much refused any and all quiche (quiches?) for, let’s say, 25 years. No exaggeration. Maybe even longer! And it’s one of those memories that is so, so old and the event happened when I was so young, that now I wonder if it ACTUALLY happened or if I dreamt it? For instance, I broke my arm as a toddler and I think that I remember it, but the fact of the matter is that I probably have just seen two million pictures of myself as a baby with a cast on my arm. Right? This is kind of like that.
So.
We had this neighbor. Life altering, interesting start to the story, I KNOW. Anyhoo.
She had grandkids who were around the same age as my brothers and me, so we did fun things like play outside before the invention of Nintendo and the internet. I was also chased by a horrifyingly large dog once in that whole playing-outside thing but that’s neither here nor there. One day, we had a playdate at the kids’ house and there were long, steep stone steps up to their house. And their mom served… quiche.
That was definitely a first for me at probably sixish years old – my dad doesn’t care for it, so my mom never made it. I don’t know WHAT I thought that it was, but I just know it was so traumatic to my childhood food brain that ever since? I’ve been like no quiche, no way. Uh uh. Never. It was, suffice to say, NOT good.
Kind of like this story.
But. Then I realized that quiche was made with EGGS. Did I know this? Probably. Did I know it had cheese? Probably. Was I utterly clueless and insane? Most likely. Did I really go off the deep end when I realized that you put… things, for lack of a better work, in quiche? ohmygodyesssss.
I ended up on the quiche train a few years ago because meat and potatoes has a different quiche at brunch every weekend (or, at least they did at one point) but I didn’t get off at a stop until now.
At some point, I tried quiche and decided I loved it – waaaaay after my playdate trauma and sort of after the time that I thought it was cool to wear uggs and denim skirts (like, together), but before I had a kid. So maybe in the last seven years. AND NOW.
I’m in loooooove. As with everything else that I love, I’m all can’t stop won’t stop with every flavor of quiche imaginable.
p.s. don’t let the universe make you feel bad about being 100% obsessed with all the things. Because I am constantly fully devoted to something or completely uninterested and it is what it is.
It should also be noted that while I’m really into quiche right now, I’m not so into fritattas, nor have I ever been. This seems weird since eggs are a staple in my everyday life, but let’s be real. The quiche usually has a flakey crust, and has cream… so why wouldn’t I be all over it?! Plus, tons and tons (and tons and tons) of cheese!
Totally breakfasting for dinner tonight. Only way to do.
Roasted Broccolini, Bacon and Caramelized Shallot Quiche
Ingredients
crust
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoons salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- for brushing: 1 egg + a few drops of water, beaten together
filling
- 1 tablespoon unsalted butter
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 bunch of broccolini stalks
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 3/4 cup chopped potato, I used yukon gold
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated gruyere cheese
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- sriracha for serving
Instructions
crust
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
filling
- Heat a skillet over low heat and add the butter. Stir in the shallots and cook until caramelized, stirring often, about 25 minutes or so. Be sure to stir frequently since shallots are thinner than regular onions! Once caramely and golden, stir in the garlic and turn off the heat.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place the broccoli on the sheet, spread out. Drizzle with the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, until just starting to char. When the broccolini is finished, reduce the oven heat to 350 degrees F. Chop the broccolini once it has cooled a bit.
- While the broccolini is roasting, add the bacon to a large skillet over medium heat. Cook until the fat is rendered and the bacon is crispy, then remove the bacon with a slotted spoon. Place it on a paper towel to drain any excess grease. To the same skillet, add the potatoes. Cook until the potatoes are slightly crisp but tender when poked with a fork. Remove the potatoes and place them in a bowl.
- Whisk together the eggs, cream, cheese, salt and pepper. Place half of the potatoes, bacon, brocc and shallots into the crust and pour the egg mixture over top. Add the remaining potatoes, bacon, broc and shallots, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Slice and serve with sriracha!
Did you make this recipe?
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49 Comments on “Roasted Broccolini, Bacon and Caramelized Shallot Quiche.”
Your pictures just speak to me! You can’t stop, and we don’t want you to stop! This looks dreamy and mouthwatering!!
Now, THIS is how you do quiche!! or keeeeeeeeeeeeesh hahaha – so good!!
Let them eat quiche I say! (in my manliest voice of course). And please, use a homemade crust, no pre-fab crusts here even if I have to call my mom to help!
Good morning Jessica,
This keeeeeeesh looks so wonderful buuut did I overlook the amount of potato needed?? Maybe just 1 large?? Thank you
ack so sorry! i used about 3/4 of cup (i had baby yukon golds on hand), i fixed it up there – thanks!
I have always loved quiche!!!
This looks delicious, in fact I am already thinking about making it this week for dinner (+ great hing about quiches : great leftover for lunch!!). But as I was reading the ingredients list, I couldn’t find anywhere the patatoes…(maybe it’s just cos it’s Monday …) how many patatoes did you use?
eep sorry! i fixed it! i used 3/4 cup – from chopped baby golds.
Yes please and thank you. Om nom nom nom
I’m dying because my S.O. had a quiche experience too that left him scarred for life! He won’t even really talk about it, but he WILL NOT eat quiche. Lol! He loves everything that goes into one, but won’t touch it. What are the chances of that?
I’m not into frittatas either (they get too dry!), but I love quiche. I did question what I thought was ketchup for a second – lol! Sriracha is perfect for this tho. The bacon grease potatoes are all I needed to hear.
I went to Meat and Potatoes for brunch this weekend for the first time! We had bloody marys and the short rib hash. You have to try it if you haven’t yet!
I rarely make quiche, but every time I do, I wonder why it took me so long. Thank you for giving me this kick in the butt to make it again!
Yummy! I love broccolini, i love shallots but most of all I love bacon!
You hate fritattas? but your roasted vegetable fritatta is a staple in my house when I have weekend visitors. Well, all I can say is THANK YOU for making something you hate so tasty!
Yumm! Quiche is my favorite precisely because of all the cream and cheese you fold into the creamy eggy filling.
Broccolini, bacon AND caramelized shallots all in a quiche? Pure deliciousness!
This looks AMAZING. It’s filled with all the best things! :)
Dani | http://www.styledvariety.com
Have you ever tried to freeze this ahead?
Thanks!
I’m with ya, Jessica! I looooove quiche. But I admit, I get lazy so most of the time I just skip the crust and make a fritatta…… I can see why you’d choose quiche over fritatta though. Yes, the cream; ooooh the cream!! This looks delicious and has inspired me to make that crust! I especially love those potatoes. Thank you my dear! Delicious!
I love doing a quiche when I have guests over because I can make it ahead of time and just warm it up. That way I get more time with my guests.
Kari
http://www.sweetteasweetie.com
You had me at “bacon” <3
(and cheese, and pastry, and egg, and bacon, and grease, and maybe the veg, and bacon)
I converted my wife on to halloumi by cooking it in bacon fat, so kudos on the grease spuds!
Super cute look!
http://www.sobellanursery.com
Wow, looking yummy, will surely try it,thanks for sharing :) do visit my blog too for more yummy recipes
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I liked this recipe pictures very clear I believ it’s taken under natural sunlight. Love the recipes posted on this blog. restavista.com
http://www.restavista.com
http://www.keoughelectricco.com
Thanks for sharing us such a great post!
Something I have never quite mastered is making quiche. This recipe makes me want to give it another shot it has so many things that just go well together and anything with bacon in it is down my path adding caramelized onion family is bacons best buddy. I can see this as either a dinner or brunch item it is complete enough for either.
Thanks for sharing,
Christine
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I made this quiche for a brunch last Sunday. My son ate four slices. Everyone loved it, I was so proud to serve it. Not a crumb was left. So full of flavor, every ingredient added a different layer of taste. Thank you for this wonderful recipe and for making me feel like a Top Chef in my own kitchen.
Making this for a second time tonight. I first made it a couple days after your original post, and was craving it out of nowhere this morning. It’s in the oven right now! Thanks for another INCREDIBLE recipe. (Oh and btw last night I made your chicken spinach and feta meatballs. Drool. Too good.)
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I love this, reminds me of a quiche I ate last holiday in French <3
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Hands down, this is the best ‘scratch’ crust I’ve tried. I made this recipe for Christmas brunch, then made it again the following week because omg so good. I then made a batch of the crust for mini quiches. They’re adorable and delicious. What more can one ask for? Thank you for this keeper!
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Thanks for this delicious recipe! I hadn’t made a quiche in years and wanted to make something a little different and special for Sunday dinner this week. While this was quite time consuming to prep, the flavor combinations were delicious! I think the caramelized shallots and gruyere really pushed it over the top in deliciousness. We had this with salad. If I make it again, I will cut smaller pieces and have two vegetable side dishes (maybe salad and asparagus?) because this is extremely rich. The recipe says that it serves six, but I suspect that eating 1/6 of this in one sitting would leave one feeling unwell because of all of the cream, cheese, and butter.
Oh–just wanted to add that I followed the recipe exactly except that I used broccoli instead of broccolini because that was what we had. I also used a deep dish pie pan rather than a tart pan and the amount of crust the recipe made was extremely ample–in fact, I probably should have rolled it thinner and trimmed off some excess because it was fairly thick.
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I had never made a quiche before, and I am so glad I chose this recipe for my first! This was the best quiche I have ever had. This had so much flavor and will now be in my rotation of things to make to impress my family. Thank you for the recipe!
I made this for Christmas brunch and it legitimately brought tears to my eyes. I think this is the most incredible thing I have ever cooked in my entire life and I would recommend it to anyone. Used broccoli instead of broccolini because I couldn’t find it but it was just as good.