A good quiche is hard to beat and this particular Quiche with Rapini and Bacon is bursting with flavor.
It begins with a simple pie crust which I love to make from scratch but you could also buy a frozen pie shell for simplicity and time-saving.
Next, there’s the bacon – it adds smokiness and flavor as only bacon can. I used a pepper-crusted, thick-cut bacon and it was wow!
Minced shallots or onions for the aromatics, I prefer shallots here.
Then, rapini also known as broccoli rabb – my favorite of all the dark and leafy greens. It is slightly bitter but when cooked properly, only slightly so. It works perfectly in this quiche as the perfect compliment to the salty, peppery bacon and shallot mixture.
Lastly, the custard which is made with eggs and whole milk rather than the usual cream or half and half for a lighter, less caloric quiche.
The result is a perfect breakfast, brunch or even dinner dish. It is reasonably simple to make and can be reheated the next day. You can also freeze slices so you can eat quiche whenever you feel like it.
- For a vegetarian version, replace the bacon with sautéed mushrooms.
- Replace the rapini with Swiss chard, mustard or beet greens (no boiling necessary with these).
- Use feta or goat cheese in place of the Gruyere.
Adapted from the recipe “Quiche with Greens, Bacon and Feta” by David Lebowitz.Print
A classic brunch recipe.
Use a 10 inch fluted tart pan.
- 1–1/4 cups flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, cut into cubes, chilled
- 5 tablespoons ice water
- 2 tablespoons olive oil
- 5 slices, thick-cut bacon (approximately 1 cup), cut into 1-inch pieces
- 2 large shallots
- 1/2 teaspoon salt
- 1 bunch of rapini (broccoli rabb), washed and bottom 1-inch of stems removed, then roughly chop
- 1–1/4 cups milk or combination of milk
- 5 eggs at room temperature
- 1–1/2 teaspoons dijon mustard
- 1/4 teaspoon salt
- Pinch of paprika
- 6 ounces of Gruyere cheese, coarsely grated
- Mix the flour, sugar and salt in the bowl of a stand mixer with a paddle attachment. Add the butter and mix on medium speed until the butter becomes the size of peas. Add ice water and mix until the dough just comes together. Shape into a disc, wrap in plastic and chill for at least an hour or you can make up to 3 days in advance.
- Remove the dough from refrigerator, roll out on a slightly floured surface until it is 13 inches. Place the dough into tart pan and push gently into the pan. Trim the edges to to the edge of the tart pan then crimp the edges or use the back of a fork to decorate around the edges. Chill until ready to use.
For the filling:
- Heat a large skillet, add the bacon and cook until it is cooked but not crisp. Place cooked bacon on a plate lined with a paper towel.
- Wipe the oil from the skillet, place over medium heat, add 1 tablespoon olive oil then add shallots and cook until translucent.
- In a medium saucepan, fill with water and 1 teaspoon of salt, bring to a boil. Add rapini and cook for approximately 5 minutes. Remove and drain then squeeze the rapini to remove excess water.
- Add rapini to shallots with an additional tablespoon of olive oil and cook for 5 more minutes.
- In a large bowl, beat the eggs together with a whisk then, mix in the milk, mustard, a pinch of salt, black pepper and paprika.
Assemble the quiche
- Preheat the oven to 350 degrees, remove tart shell from refrigerator.
- Place the bacon on the bottom of the tart shell, followed by the rapini mixture. Spread evenly.
- Add 1/2 cup of cheese then pour in the egg mixture. Top with last 1/4 cup of cheese.
- Bake for 30-35 minutes or until the filling is just set.
Keywords: quiche, quiche lorraine, rapini, broccoli rabb, bacon