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Bacon Broccoli Quiche

 Bacon Broccoli Quiche
Even folks who claim not to like quiche rave about this one! I developed the recipe by combining the best of five others that I'd tried. Now it's a hearty family favorite that always gets star billing at my traditional Christmas morning brunch.
6-8 ServingsPrep: 25 min. Bake: 55 min. + standing


  • 2 tablespoons all-purpose flour
  • 1/2 cup mayonnaise
  • 1 tablespoon dried minced onion
  • 1 tablespoon butter, melted
  • 1 teaspoon salt
  • 3 eggs
  • 1-1/2 cups milk
  • 3 cups frozen chopped broccoli, thawed and patted dry
  • 12 bacon strips, cooked and crumbled
  • 8 medium fresh mushrooms, chopped
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 sheet refrigerated pie pastry


  • In a large bowl, combine the first five ingredients. Whisk in eggs,
  • one at a time. Stir in the milk, broccoli, bacon, mushrooms and
  • cheese.
  • Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in.
  • beyond edge of plate; flute edges. Pour broccoli mixture into crust.
  • Bake at 350° for 55-60 minutes or until a knife inserted near
  • the center comes out clean. Let stand for 10-15 minutes before
  • cutting. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 471 calories,

2 of 2

Bacon Broccoli Quiche (continued)

Nutritional Facts: 36 g fat (14 g saturated fat), 133 mg cholesterol, 843 mg sodium, 20 g carbohydrate, 1 g fiber, 16 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.