Description
This quiche is great on its own or when served with a side salad. The blend of cheeses, salty bits of speck (Italian bacon), and roasted broccoli are the perfect filling for a tender homemade pie crust.
Ingredients
- FOR THE CRUST:
- 1-½ cup Flour
- ⅛ teaspoons Salt
- 1 stick Unsalted Butter
- 4 Tablespoons Ice Water
- FOR THE FILLING:
- 6 whole Eggs
- 1 cup Whole Milk
- ⅔ cups Light Cream
- Salt And Black Pepper
- 1 bunch Broccoli Florets
- ⅓ cups Rendered Speck
- ¼ cups Mozzarella Cheese
- ½ cups Cheddar Cheese
Preparation
For the crust:
Mix flour and salt. Add butter. Use pastry cutter and incorporate butter until you get a sandy texture. Add water slowly and mix until it comes together. Do not over-handle and do not add too much water or it will get soupy.
Place dough on floured surface. Roll out until it is big enough for your pie plate. Trim edges. Flute. Use a fork to poke holes all over.
Place pie plate in the freezer while you prepare the filling.
For the filling:
Beat eggs, milk, cream, salt, pepper with whisk. Roast broccoli florets in 400ºF oven until slightly browned. Remove from oven and increase temperature to 425ºF.
Render speck (cook in a skillet until oil releases) and drain on paper towel to de-grease.
To par-bake the crust, cover pie dough with tin foil and add pie weights (I use dried beans). Bake at 425ºF for 30 minutes. Remove pie weights and foil, then bake 10–15 minutes longer.
Remove tin foil and pie weights from crust. Sprinkle speck, broccoli, then cheeses over bottom of crust. Pour egg mixture into crust.
Bake until the center is set. This takes about 35–40 minutes in my oven; yours may differ.
