Quiche is known as a traditional and classic dish of French cuisine, though historical records indicate that quiche actually originated in Germany during the Middle Ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ comes from the German ‘Kuchen,’ meaning cake (Read more about the origins of quiche here). Regardless of its origins, we can all agree that quiche offers endless possibilities for including a variety of proteins, vegetables, and seasonings.
This month, our quiche features Colorado eggs, which pack a serious nutritious load. An egg has 6 grams of protein and zero carbs or sugars, with a dose of healthy fats (Colorado Egg Producers Council). To round out the eggs, try including other local Colorado ingredients like dairy, beef or pork sausage, vegetables, and herbs. Our recipe uses bacon to give the quiche a delicious and full flavor. Colorado Proud bacon can be found in many grocery stores and retailers, as Colorado is the 16th largest producer of hogs in the nation with more than 600,000 hogs living on 1,200 farms across the state (Colorado Pork Producers Council).
Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For March, Chef Jason Morse of 5280 Culinary brings us a savory quiche.
Chef Jason says, “Fire up your oven for another Colorado Proud Recipe. This time we are mixing all my favorites together and making one epic quiche. Yes, you heard that right… It’s quiche time in the kitchen. Happy Cooking!”
Broccoli and Bacon Quiche
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: Serves 4-6 people
Prep time: 10 minutes
Cook Time: 45-55 minutes
- 1 9” inch deep dish pie crust
- 6 whole, fresh XL eggs
- Salt to taste (kosher or sea salt)
- black fresh ground pepper to taste
- dried (or fresh!) Italian herb seasoning to taste
- 1 cup of shredded, Mexican 4 cheese blend (or local Colorado Proud cheese)
- ¼ cup of shredded Parmesan cheese
- ¼ cup buttermilk
- ½ cup heavy whipping cream
- 8 slices of thick cut applewood bacon, chopped and crisped
- 2 cups broccoli florets, blanched (briefly immersed in boiling water) and rough chopped
- 2 tbsp fresh Italian parsley, washed and chopped
- Wash all tools prior to use
- Clean and sanitize all cutting boards and prep surfaces prior to use
- Read all manufacturer’s instructions before using grills, starters and any cooking tools
- Preheat the oven to 350˚ F.
- If using a frozen pie crust, remove the uncooked pie shell from the freezer, uncover and place on a cooking sheet pan.
- In a medium bowl, add the eggs, cream, buttermilk, salt and pepper and whisk together until combined.
- Add the cheese, Italian herbs and parsley to the egg mixture and mix to combine.
- Add the chopped broccoli to the bottom of the pie shell.
- Add the chopped bacon on top of the broccoli, in the pie shell.
- Pour the egg mixture over the broccoli and bacon and mix with a fork to spread out ingredients.
- Place the cooking sheet pan with quiche into the 350˚ F oven, on the middle rack.
- Cook for 45-55 minutes or until the center of the quiche is firm. Chef Tip: if crust is becoming too dark for you, wrap outer crust with foil to keep crust from further browning
- When done, carefully remove the cooking sheet pan with quiche using oven proof or heat proof gloves and allow the quiche to cool for 5 minutes to set.
- Cut into slices and enjoy with some crispy Colorado potatoes or fresh fruit on the side.
If you are of legal drinking age and would like to add a wine with your meal, the Colorado Wine Board suggests Carboy Winery Petit Verdot Reserve. For a non alcoholic option, check out Peak Press Juicery, with organic, raw, cold-pressed vegetable and fruit juices that pack a serious punch. They offer many juices to start your day off right, all made right in Longmont!
Visit ColoradoProud.org for more ideas and a complete list of recipes.