Quiche with Broccoli in Egg and Cheese Sauce and Baked Bacon
by Editorial Staff
The combination of the most delicate egg-cheese filling, broccoli cabbage, brown bacon and puff pastry will leave no one indifferent. Try to make this original quiche pie – the whole family will be happy and well fed!
Cook: 1 hour
Servings: 6
Ingredients
- Yeast-free puff pastry – 400 g
- Broccoli – 100-150 g
- Bacon – 170g (10-12 strips)
- Eggs – 10 pcs.
- Milk – 140 ml
- Hard cheese – 100 g
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare products.
- We defrost the dough, put it in a mold (the size of my mold is 20×22 cm) and form the sides.
Preheat the oven to 200 degrees. - Rub the cheese on a fine grater.
- We wash the broccoli and cut the inflorescences in half.
- Break eggs into a bowl, pour in milk. Salt and pepper to taste.
- Beat until smooth.
- Add broccoli and cheese to the resulting mass.
- We mix.
- We spread the cabbage with egg and cheese filling on the dough.
- On a wire rack, according to the size of the mold, lay out the “canvas” of bacon strips, intertwining the slices.
- Place the rack with bacon in the upper section of the oven and bake the bacon at 200 degrees for 10-15 minutes.
- At the same time, in the lower section of the oven we send a form with dough and filling – bake until all the liquid mass has grabbed (15-20 minutes).
- Transfer the bacon into a mold and spread it evenly over the quiche. We send the quiche to the oven for another 10-15 minutes.
- Let the finished quiche cool for 10 minutes.
- Quiche with broccoli in egg and cheese sauce and bacon can be cut into portions and served. Enjoy your meal!
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