Roasted Broccolini, Bacon and Caramelized Shallot Quiche.
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.
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
- 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
- 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
- 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.
- 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!
No more stories, I swear.