Bacon and Broccoli Rabe Quiche
Recipe by Sarah Copeland @edibleliving
Broccoli rabe’s spicy bite offers much to enjoy. If you’re crazy for it all on its own, follow only the first step of this recipe for a quick and irresistible dinner or brunch side. Or go all the way and fold the bacon–broccoli rabe mixture into a cheesy quiche filling for a finish that’s delicious and chock-full of good-for-you greens to boot.
Of course, you can make pie dough from scratch, but if you need to get this on your table more quickly (and, just as important, more often!), having a prepared crust in your corner helps this comes together in a jiff.
4 strips Vande Rose Farms smoked bacon, chopped
1 tablespoon unsalted butter 2 small shallots, minced
1 tablespoon fresh thyme leaves, chopped
2 packed cups chopped broccoli rabe
Freshly ground black pepper
1/2 cup shredded Comté or Gruyère cheese
1 prepared savory pie crust or quiche crust, homemade or store-bought
¼ cup grated Parmesan cheese
1 cup whole milk
1 cup heavy cream
3 large eggs, lightly beaten
Freshly grated nutmeg, to taste
1. Preheat the oven to 325°F with the rack in the middle. In a large skillet, cook the bacon over high heat, stirring until it softens, about 5 minutes. Reduce the heat, add the butter, shallots, and thyme, and cook until the bacon is crispy, 5 minutes more. Add the broccoli rabe and cook until wilted and bright green, about 8 minutes more. Season with salt and pepper to taste and let cool.
2. Scatter ¼ cup of the Comté and half of the cooled broccoli rabe mixture over the bottom of the prepared pie crust. In a blender, combine the milk, cream, eggs, and nutmeg. Pour half of the milk mixture in the pie crust over the cheese and broccoli rabe. Repeat with the remaining Comté, broccoli rabe, and milk mixture. Sprinkle with the Parmesan and bake until richly browned on top and the custard is set, about 1 hour 20 minutes.
3. Remove from the oven and let cool in the pan until just warm. Cut into slices and serve warm or at room temperature.