Broccoli Bacon Quiche

My dad complained that I was slacking on the blog, so I thought I had better post something. We are a little bored here. The girls are at my parents house for the week, so no antics to tell you about. They are having a great time, and Emma even asked if they were going to stay there forever. We miss them, and kind of wish they missed us too. Oh well, I'd rather they have fun than cry about us.

We went to the fair here last night. I had never seen a hypnotist perform, so I was able to do that for the first time. It's amazing what he could get people to do. Some of the guys walked away with painted toenails. There were a lot of other funny antics which you had to be there to experience.

Anyway, my recipe today is something I made a couple of weeks ago but just got the pictures uploaded to the computer. A note before beginning to make this recipe - it takes about an hour and a half to make, so be sure to give yourself plenty of time.

Broccoli Bacon Quiche


Crust:
1 cup all purpose flour
1/2 cup whole-wheat flour
6 tbs chilled butter
1/4 tsp salt
3-4 tbs cold water

Filling:
16 oz chopped broccoli
1 1/2 cup shredded cheddar cheese
1/2 cup scallions, diced
6 eggs
1 1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
8 slices bacon, crumbled

Preheat oven to 425. Combine the flours, salt, and butter in a bowl. Mix with pastry blender or fork until the consistency of cornmeal. Add just enough water to make the dough come together. On a lightly floured surface, roll the dough out into a 12 inch circle. Place in a 10 inch pie plate. Crimp edges with fingers and prick crust all over with a fork. Bake until light brown about 10 minutes.

Beat eggs, milk, and salt in a bowl. Add onion, broccoli, bacon, cheese, and pepper. Pour into crust. Bake 50-60 minutes until puffed, light brown, with the center set. Let cool 10 minutes before slicing.

Notes: Most pie plates are 9-inch, so be sure of your size. If you don't have a 10-inch plate, decrease the eggs to 4, the milk to 1 cup, the scallions to 1/3 cup, and the broccoli to 10 oz. This crust is very crumbly. If you have a mat to roll on, this works the best. You could also use parchment paper or wax paper, but these usually are too narrow. It can be done just on a floured counter top. Keep some water handy to patch any tears when it comes time to transfer to the plate.