Broccoli, Bacon & Mushroom Quiche

Bacon?

Broccoli and Crimini Mushrooms?

Gruyere Cheese?

All of those delicious ingredients are jammed packed into this homemade quiche.

This mouth watering quiche is a perfect dish for your Easter Sunday Brunch.

It’s full of flavor and a crowd pleaser.

Broccoli, Bacon & Mushroom Quiche

Ingredients:

2 Tbls olive oil

2Tbls unsalted butter

1 1/2 cups broccoli florets, cut small & steamed until tender

1 cup crimini mushrooms, thinly sliced

1 cup onion, diced small

3-4 garlic cloves, minced

3 eggs

1 egg yolk

1 cup heavy cream

1 cup Gruyere cheese

4-6 pieces of cooked bacon, crumbled

salt/pepper

1 frozen pie crust (or your own homemade)

Preparation:

1. Preheat oven to 375.

2. In a saute pan, melt butter; add olive oil. Add diced onion, garlic and mushrooms. Cook until just tender, about 5 to 8 minutes. Add steamed broccoli florets and heat through. Remove from heat and set aside. Meanwhile, cook bacon according to package directions.

3. Whisk together cream, eggs, egg yolk and 3/4 cup of Gruyere cheese. Add about 1 teaspoon of Kosher salt and a few twists of freshly ground pepper.

4. Layer the remaining 1/4 cup of Gruyere cheese onto the bottom of the pie crust. Top with the broccoli/vegetable mixture. Pour the cream/egg mixture over the vegetables and using a wooden spoon, gently mix down into the vegetables. Top with cooked, crumbled bacon pieces.

5. Bake for 45 minutes or until an inserted knife comes out clean. Serve and enjoy with a mixed greens salad on the side!

Suggested Wine Pairings: Champagne or Sparkling Wine, Rosé, Gruner Veltliner, Sauvignon Blanc

{Go check out my latest over at Momtastic ~ Easter Sunday Wine Pairings!}