Thanks to Katrina for submitting this recipe (her second!). She says: "Here's another one. I'm hoping it qualifies as a "pie" in this case, since it's in a crust. It's far and away the best quiche recipe I have ever made OR tasted!"
I have never been a big fan of quiche, but I have to agree this one was the best I've ever had. The family all seemed to enjoy it as well--Hubby requested it for pie night. ☺
I had trouble with it overflowing all over the place (thank heaven I put the cookie sheet under it!), but I suspect that was because I didn't measure the broccoli very carefully, I just chopped a bunch and put it in there...if I'd backed off on the broccoli I think it would have been ok. Alternately I could have reduced the milk a bit. I did find that I needed to cook it for about 30 minutes longer than the recipe says.
(I didn't manage to get a picture of this one because after dinner when I went to take one, I found that Hubby had already put all the leftovers into a dish to take for his lunch the next day.)
Pastry for 9" one-crust pie (preferably homemade)
12 slices bacon, crisply fried and crumbled (I use much less--at least half as much--and it's still delicious. Usually I cram as much chopped broccoli in as I can instead.)
1 c. shredded cheese
1/3 c. minced onion
2 c. whipping cream or 1 can of milk (in a pinch I have also used regular milk--still very good, just not as rich)
3/4 tsp. salt
1/8 tsp. red or cayenne pepper
1/2 to 1 c. chopped broccoli florets
Prepare pastry. Heat oven to 425 degrees. Sprinkle bacon, cheese, and onion into pastry-lined pie pan. Beat eggs slightly. Beat in remaining ingredients. Pour cream mixture into pan. Bake 15 min. Reduce oven temp to 300 and bake 30 min longer or until tested. (Done like custard.) Let stand 10 min before serving.
I used swiss cheese because I had it on hand, and it added a very nice touch flavor-wise. I had 1cup of cream, so I used that, and then did the other cup with regular milk. I sauted the onion in the bacon grease for a couple of minutes before adding it to the pie, and I think that added a nice touch as well.