Quiche is one of those wonderfully versatile dishes that works just as well for breakfast or brunch as it does for lunch or a light dinner. Since I keep chickens and collect fresh eggs from the coop each day, quiche is something I make often in my kitchen. Fresh eggs give the filling a rich color and delicate flavor that really makes a difference in a dish as simple and egg-forward as this one. I would suggest using large eggs for the dish, but as I sell my large eggs to an organic bakery, I substitute small eggs and just adjust by weight as a large egg usually weighs around 56 grams.
In this version, tender broccoli is paired with smoky pancetta and plenty of melted cheese to create a quiche that is both comforting and full of flavor. The pancetta adds a subtle smokiness that complements the mild sweetness of the broccoli beautifully, while also giving the dish a savory depth that makes every bite satisfying. I prefer a crustless quiche, so I simply spray the dish with olive oil then dust it with breadcrumbs so the quiche can be easily served without sticking.
For the cheese, I recommend using a semi-soft melting variety such as cheddar, fontina, or Gruyère. These cheeses melt smoothly into the custard and add a rich, creamy texture without overpowering the other ingredients. Although broccoli is my favorite vegetable for this quiche, you could easily substitute other vegetables depending on what you have on hand. Asparagus, sautéed mushrooms, spinach, or roasted peppers would all work wonderfully.
Serve this quiche warm or at room temperature with a simple green salad, and you have an easy yet elegant dish that is perfect for sharing with family or friends.
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 1/3 Cup Breadcrumbs
- 3/4 Diced Smoked Pancetta
- 1/4 Cup Diced Onion
- 1 Head Fresh Broccoli, , Roughly Chopped (About 3 Cups)
- 5 Large Eggs
- 1 1/4 Cups Half & Half
- 3/4 Cup Diced Semi-soft Cheese Like Cheddar, Fontina, or Gruyere
- Salt & Pepper To Taste
Instructions
- Preheat oven to 350 degrees F.
- Rub a 9-inch baking dish with 2 tablespoons olive oil then dump in the crumbs and turn the pan to lightly coat with the crumbs.
- In a frying pan, add 1 tablespoon of oil, then over medium heat cook the pancetta until lightly browned.
- Use a slotted spoon to move the pancetta onto a paper towel lined plate until needed.
- Blanch the broccoli in a pot of lightly salted water until tender crisp then drain.
In a bowl, beat the eggs and half and half until blended. - Season with salt and pepper.
- Scatter the cheese, broccoli, and pancetta into the prepared pan, then pour in the egg mixture.
- Bake for about 35 to 40 minutes until the quiche is lightly browned and the center is set.
- Cool ten minutes, then slice and enjoy.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 330Total Fat: 24gSaturated Fat: 9gUnsaturated Fat: 15gCholesterol: 190mgSodium: 362mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 15g