Amanda's Bacon and Vegetable Quiche

On the hunt for a quiche recipe, I found that they all differ in amounts of milk and eggs.  I thought I'd be adventurous and use what I had to make my own quiche.  So, here it is. 

Amanda's Bacon and Vegetable Quiche

 serves 12

 

crust for 2 - 9 inch pies

 

13 eggs (room temp)

1 cup milk (room temp)

1 1/2 tsp salt

pepper to taste

1 1/2 tsp Lea & Perrins Worcestershire Sauce

5 oz (1/2 pkg) bacon (cooked and diced)

1 small/medium bunch of broccoli (steamed 5 minutes - still slightly firm) coarsely chopped

1 onion (chopped and caramelized)

1 -2 cups of spinach (slightly wilted in skillet)

1/4 cup of Italian parsley

3 cups shredded cheese (any kind desired)

 

 

Crust -

 

1 3/4 cup flour

6 Tb cold butter cut into small pieces

5 Tb cold shortening

1/2 tsp salt

2 Tb ice water

 

Mix flour and salt.  Cut butter and shortening into flour mixture until resembles course meal.  Add water and knead.  (If too dry add more water 1 tsp at a time)  Make into disc, put in plastic wrap and chill in refrigerator.

 

Preheat oven to 350 deg.

 

Roll out chilled crust to fit 9 x 13 dish (bottom and sides of dish buttered).  Chill crust in freezer 10 minutes (remove from oven a few minutes before putting in oven so glass will warm up and not break in oven).   Pre-bake crust 10 minutes.  Remove from oven and cool.

 

Filling -

 

Caramelize onions; cook bacon and dice; steam broccoli 5 minutes and coarsely chop (broccoli should be still slightly firm); chop Italian parsley; slightly wilt spinach; shred cheese - can be done in advance.

 

Preheat oven to 375 degrees.

 

In a large bowl mix eggs, milk, salt, pepper and Worcestershire Sauce. 

 

Put 1/3 of cheese on top of crust.  Add vegetable/meat mixture.  Top with 1/3 of cheese.  Pour egg mixture over vegetables, meat and cheese.  Top with last 1/3 of cheese. 

 

Cook for 35 - 45 minutes or until firm.  (Do not overcook or it will be dry)