I am not the best cook *gasp*. There, I said it. That talent lies with my little sister, Jacqueline, or as we call her around here, Jac. She knows I like to keep things fairly simple, and if I can make it, so can you! We thought we would start off with a yummy dish for Mother’s Day, a turkey bacon and broccoli quiche. This dish is best made the day before, served cold, or room temperature. So, you could definitely plan ahead with this one!
Pie Crust
This recipe will make 4 pie crusts.
- 3 cups flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter (cut into pea sized chunks for mixing)
- 1 egg
- 1 tbsp apple cider vinegar
- 2 tbsp water (add more as needed to = 1/2 cups)
- Mix together flour, baking powder, salt, and pea sized chunks of butter.
- Mix together egg and apple cider vinegar. Add water.
- Gradually add wet ingredients to dry. Add more water as needed.
- Divide into 4 equal balls.
- Spray a 9 inch pie pan with cooking spray. Roll out pie dough and fit into dish. Trim any overhang. Freeze pie crust for about 30 minutes.
- Heat oven to 350. Line the pie crust with parchment and fill with either beans or rice, as an inexpensive pie weight.
- Bake for 20 minutes. Remove pie weight and parchment. Cook for another 10 to 15 minutes, just until starting to brown. Let cool while preparing the filling.
Filling
- 6 strips of turkey bacon, cooked
- Roughly 1/2 cup onion, cooked
- Roughly 3/4 cup broccoli, cooked
- 1 1/2 cups cheddar cheese
- 3 large eggs
- 1 cup milk
- 1/2 cup cream
- 1 tsp salt
- Sprinkle half of cheese along the bottom of the pie crust. Layer cooked broccoli, onion, and turkey bacon. Top with remaining cheese.
2. Whisk together eggs, milk, cream, and salt. Pour into pie pan, over the other ingredients. Sprinkle with fresh pepper.
3. Bake at 350 for about 30 to 40 minutes. You want the edges to be set, but the middle to jiggle a little. Cool.
Perfectly creamy, and just a little smokiness from the turkey bacon. It was delicious! Thank you little sister, as always♥♥♥♥:)
