Thursday, May 2, 2013

BROCCOLI AND BACON QUICHE RECIPE
























Now I am not saying that this is a healthy recipe at all but it is an exciting way to get more broccoli into your diet! This is a recipe that has been in my family for years; my aunty and uncle own a bakery that I used to work at back in my early teens so the recipe is pretty much burned into my brain because of how many times I made it! Quiche is really simple but there's something about these measurements and proportions that makes it absolutely delicious and way better than any other I've ever tasted.

Ingredients:
2 Shortcrust Pastry Sheets
1 Large Bunch of Broccoli, de-stemmed
5 Thick Bacon Rashers, cubed
1/2 cup Mozzarella Cheese, grated 
1/2 cup Cheddar Cheese, grated
3/4 cup Pouring Cream
Herbs and Spices
Salt and Pepper
4 free-range eggs

Method: 
Step #1- Preheat the oven to 200°C and lightly grease a round quiche dish or tin.
Step #2- Fill your quiche dish or tin with the short crust pastry then bake for 15 minutes in the oven.
Step #3- Dice the bacon and cook it in a large non-stick pan on medium heat until golden and crispy. Cut the stems off the broccolini and whisk the eggs, herbs, spices, pepper, salt and cream together.
Step #4- Arrange half the cheeses and bacon in the base of the quiche dish then pour the egg and cream mixture over the top. Then sprinkle the broccolini on top and the other half of the cheeses.
Step #5- Bake for 30-40 minutes or until cooked through (use the skewer check). Leave out to cool for 20 minutes before cutting up and serving.


Tips & Info:
* You can use your own pastry! I actually encourage it because that's what I did at the bakery but for the sake of making it quick and easy, you can always use the pastry sheets from the frozen section.
* You can also add a bit of cottage or goats cheese for extra creaminess! Just make sure to add a bit less pouring cream so that the mixture isn't too moist.
* The use of multiple cheeses adds a more interesting and unique mix of flavours.
* It keeps in the fridge for about 5 days after baking or can last in the freezer for months.

If you try this recipe out and want me to see what you made, use the hashtag on 
instagram or twitter #JordysCooking
Thanks for reading :) 

3 comments:

Odet Danci said...

Can I use more egg whites rather than using the 4 whole eggs? Or will that tip off the perfect balanced recipe?

Jordy said...

@Odet Danci
Yes you can definitely replace the yolks with more egg whites! There shouldn't be any issues but if you find that the mixture doesn't seem to stick everything together well enough, try adding some more cheese if you don't want the yolks :)

Felicity said...

What herbs and spices do you normally use Jordy? :)