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Sour Cream, Bacon and Broccoli Quiche
The addition of sour cream gives this egg dish extra tang. We pre-bake the pie shell for the flakiest bottom crust but it is not essential and this step can be omitted if you are short on time.
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
4Prep Time
20 minutesCook Time
1 minutesIngredients
Directions
Preheat oven to 400°F. Place pie shell on rimmed sheet pan; pierce bottom and sides of shell with fork and bake until golden brown, about 8 to 10 minutes. Let cool.
Meanwhile, in a large non-stick skillet, set over medium heat, cook bacon until crisp, about 5 minutes. Pour off all but 1 tablespoon of the fat from the pan, add olive oil and return to medium-low heat. Add onions and sweat until beginning to soften, about 4 minutes. Add sugar, increase heat to medium and continue to cook until translucent, about 3 minutes more. Add broccoli and water and continue to cook until broccoli is tender-crisp and liquid has evaporated, about 3 minutes. Transfer mixture to cooled pie shell and arrange in an even layer. Sprinkle with chopped bacon and cheddar and set aside.
In a separate bowl, whisk eggs, sour cream and milk until smooth, add tarragon, salt and pepper, and pour into pie shell.
Bake until golden brown and filling has just set in the middle, about 30 to 35 minutes. Cool at least 5 minutes before cutting into wedges. Serve warm, at room temperature or chilled.
Nutrients Per Serving
Nutrients per Serving (Based on 6 Servings): 322 calories, 22 g fat, 11 g protein, 2 g fibre, 21 g carbohydrates, 543 mg sodium. Good source of vitamin E, vitamin C, riboflavin, niacin. Excellent source of folate, vitamin B12.
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