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
Use a 9-inch fluted tart pan.
- 1–1/2 cups flour
- 1/4 teaspoon salt
- 8 tablespoons butter, cut into cubes, chilled
- 1/4-cup ice water
- 5 slices, thick-cut bacon, cooked then broken into 1/2-inch pieces
- 1tablespoon olive oil
- 2 large shallots, finely diced
- 1/2 teaspoon salt
- 1–1/2 cups milk
- 1/2 cup whole cream
- 5 eggs at room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1–1/2 cups Gruyere or Emanthaler cheese, coarsely grated
- Mix the flour and salt in the bowl of a food processor. Add the butter and mix for 5-7 seconds until the dough is like course sand. Add ice water and mix until the dough just comes together about 5-6 more seconds until dough starts to come together.
- Shape into a ball, on a floured surface, roll out to a 12-13 inch circle then place into a 9 or 10 inch pie pan.
- Trim and crimp 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 to cool.
- Wipe the oil from the skillet, place over medium heat, add 1 tablespoon olive oil then add shallots and cook until starting to caramelize, 6-7 minutes, remove from heat.
- In a large bowl, beat the eggs together with a whisk then, mix in the milk, cream, a pinch of salt, and pepper.
Assemble the quiche
- Preheat the oven to 350 degrees, remove dough from refrigerator.
- Place the shallots and bacon then cheese on the bottom of the tart shell.
- Pour in the in the egg mixture.
- Bake for 50-60 minutes or until the filling is just set.
You will need a 9 or 10 inch pie or quiche pan.
- Category: Brunch
- Method: oven
- Cuisine: French
Keywords: quiche, quiche lorraine, bacon