WEEKDAYS 1e|12c|p

Flourless Bacon and Broccoli Quiche

Nancy Fuller
Servings: 8
1 to 30 min
Part 1 of 2

Surprise your gluten sensitive friends during your next brunch by serving up this treat everyone can enjoy!

  • Ingredients
  • step-by-step directions
Flourless Bacon and Broccoli Quiche
  • 6 slices Bacon
  • 1/2 Yellow Onion (Chopped Small)
  • 6 large Eggs
  • 1/4 cup Heavy Cream
  • 1 1/2 cup Blanched Broccoli Florets (chopped)
  • 1 cup Gruyere Cheese (Shredded)
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Fresh Tarragon (Chopped)
  • Salt and Freshly Ground Black Pepper
  • Preheat oven to 375°F.  Butter a pie dish to prepare it for the quiche.
  • Cook Bacon in a large sauté pan over medium-high heat. Remove Bacon to a cutting board and chop. Set aside.
  • Add the Onions to the same pan, season with Salt, and cook until translucent, about 5 minutes.  Add the Broccoli to the same pan, toss to combine and remove from heat. Set aside to cool.
  • In a large mixing bowl, whisk together the Eggs and Heavy Cream. Stir in the reserved Bacon, Onions, Broccoli, Cheese, Nutmeg and Tarragon.  Season with Salt and Pepper.
  • Pour the Egg Mixture into prepared pie dish and bake for 15-20 minutes, until the center is just set.
  • Serve warm or at room temperature with toasted Country Bread and Jam.
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