Does it get any better than a deep-dish quiche with a homemade crust packed with the classic trio of sharp cheddar, crispy bacon, and loads of fresh broccoli? This is one of the greatest filling combinations for a quiche because it has such a comforting, familiar flavor profile. It’s guaranteed to be a real crowd pleaser, and it works for breakfast, brunch, lunch, and dinner! Quiche for the win.
For the crust I’m making Erin Jeanne McDowell’s All Buttah Pie Dough because, well, it’s basically perfect. I follow her instructions to par-bake the crust found in her book The Book On Pie (which I highly recommend you purchase) and then go with my recipe and instructions from there.
You can definitely scale this recipe back if you prefer a thinner style quiche baked in a tart pan. Just cut back on the amount of fillings, and cut the eggs and heavy cream in half (keep the 2 oz evaporated milk).Print