I have one great quiche recipe that I've used for years and years - and now I have TWO! While flying home on Southworst the other day, I read through the Christmas edition of Tasting Home Magazine - a must have at this time of year - and that is where I discovered this fabulous recipe for Bacon Broccoli Quiche! The magazine credits Karren Fairbanks from SLC, Utah with the recipe, and quoted her as saying that she combined 5 different recipes to get this one - she also said that it gets star billing at her Christmas morning brunch every year. I would have to agree.....from the broccoli to the cheese - it's a keeper!
I got up early this Thanksgiving morning to make the quiche and the Blueberry Cream Muffins for my kids who were flying in for the holiday....I took my sweet time - pausing to watch Good Morning America and to browse through some of the ads in the 10 pounds of newspaper we received today....not giving ONE SINGLE SOLITARY THOUGHT TO THE TURKEY THAT NEEDED TO BE IN THE OVEN!!! When my kids arrived, there was a lot of commotion - and after about 30 minutes my daughter asked about the turkey.....TURKEY!!!!! The one sitting in it's plastic wrapper out in the fridge!!! Godfrey! You've never seen people move as fast as I had them going......chopping onions, chopping celery, the mister rinsing and removing "parts"....my son scrambling for the roaster - even Caesar the Wonder Dog was stressing! The buzzer rang - the quiche was done - but we were not sitting down for breakfast until that bird was stuffed and in the pan!
I just love the smell of bacon cooking! Here's the quiche before baking .....
Broccoli Bacon Quiche - Taste of Home Magazine, December 2007
2 tablespoons all-purpose flour
1/2 cup mayonnaise
2 tablespoon dried minced onion
1 tablespoon butter, melted
1 teaspoon salt
3 eggs
1 1/2 cups milk
1 package (10 oz.) frozen, chopped broccoli, thawed and patted dry
12 bacon strips, cooked and crumbled
8 medium fresh mushrooms, chopped
2 cups shredded Monterey Jack Cheese
1 sheet refrigerated pie pastry
In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon, mushrooms and cheese.
Line a 9-inch deep-dish pie plate with pastry. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before cutting.
Yield: 6 to 8 generous portions (Editor's note: reduced-fat or fat-free mayo is not recommended for this recipe.)
