Keeeeeeeeesh.
Couldn’t it just be spelled that way? It seems happier — like keeeenwah — and would probably avoid the endless Starbucks spelling mishaps.
Also: bacon-grease potatoes. They’re in this quiche, but I didn’t want a ten-mile-long title.
One more thing, and perhaps the most important: are you judging me if you think that’s ketchup on my quiche?
It’s not — it’s sriracha. Quiche and sriracha today. I barely recognize myself.
Pssssst — up there: those are the bacon-grease potatoes.
Also known as: life itself.
I have a vivid memory of quiche that runs so deep I avoided it for, let’s say, 25 years. No exaggeration. The memory is so old and the moment so early in my childhood that I sometimes wonder if it actually happened or if I dreamed it. Like the time I supposedly broke my arm as a toddler — maybe I only know about it from pictures. This quiche memory feels a bit like that.
We had a neighbor whose grandchildren were around my age, so we played outside before the days of Nintendo and the internet. One playdate at their house involved navigating long, steep stone steps and — horror of horrors — quiche.
That was my first quiche at about six years old. My dad doesn’t like quiche, so my mom never made it. I don’t remember what I expected it to be, only that it traumatized my childhood food brain. Ever since, I swore off quiche. It was, to put it mildly, not good.
But then I realized quiche is made with eggs. And cheese. And you can put other things in it. Once I understood that, I was in.
I hopped back on the quiche train a few years ago after trying different variations at brunch spots. I didn’t become fully onboard until more recently — sometime in the last seven years or so — and now I’m totally hooked.
When I love something, I go all in. Right now quiche is that thing. I’m experimenting with every filling combination I can think of.
Quick aside: don’t feel bad about being 100% obsessed with certain things. I am, constantly. It’s fine.
Also worth noting: I love quiche but I have never cared for frittatas. I know it’s odd — eggs are a staple in my life — but quiche usually has a flaky crust, cream, and a whole lot of cheese. Hard to resist.
Totally having breakfast for dinner tonight. The only way to do it.
Roasted Broccolini, Bacon and Caramelized Shallot Quiche
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Ingredients
crust
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoons salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- for brushing: 1 egg + a few drops of water, beaten together
filling
- 1 tablespoon unsalted butter
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 bunch of broccolini stalks
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 3/4 cup chopped potato, Yukon Gold recommended
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated gruyere cheese
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- sriracha for serving
Instructions
crust
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Add the flour, sugar, and salt to a food processor and pulse until combined. In a small bowl, whisk the egg, vinegar, and water. Add cold butter pieces to the processor and pulse until coarse crumbs remain. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
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Remove the dough, wrap in plastic, and refrigerate for 30 minutes.
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After chilling, roll the dough and place it in a 9-inch tart pan or deep-dish pie plate.
filling
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Heat a skillet over low heat and add the butter. Stir in the shallots and cook, stirring often, until caramelized, about 25 minutes. Once golden, stir in the garlic and remove from heat.
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Preheat the oven to 400°F. Line a baking sheet with parchment and arrange the broccolini in a single layer. Drizzle with olive oil, season with salt and pepper, and roast 20–25 minutes until slightly charred. Reduce oven heat to 350°F and chop the broccolini once it cools slightly.
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While the broccolini roasts, cook the bacon in a large skillet over medium heat until crispy and the fat renders. Remove bacon with a slotted spoon and drain on paper towels. In the same skillet, add the potatoes and cook until slightly crisp and tender. Transfer potatoes to a bowl.
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Whisk together eggs, cream, cheese, salt, and pepper. Layer half the potatoes, bacon, broccolini, and shallots into the crust, then pour half the egg mixture over. Add the remaining potatoes, bacon, broccolini, and shallots and gently press to combine. Pour the rest of the egg mixture and bake 55–60 minutes, until golden and set in the center. Slice and serve with sriracha.
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No more stories, I swear.