Roasted Broccoli, Caramelized Shallot, Ham Quiche

I was craving something unique last weekend and found this Roasted Broccolini, Bacon, and Caramelized Shallot Quiche Recipe from How Sweet Eats and had to give it a shot.  I made some edits based on what I already had at home and it came out great!  I’ll always be roasting my broccoli before putting it in quiche from now on.  I used regular broccoli instead of broccolini, precooked ham steaks instead of bacon, cheddar instead of gruyere, and a premade pie crust because aint nobody got time for that.  I also typically add some red pepper flakes or cayenne pepper to my quiches.  The last note from the original recipe is that it says to caramelize the shallots for 25 minutes over low heat–I always caramelize on medium-high heat for 10 minutes or less, it’s more efficient.  Overall this came out amazing and I enjoyed delicious leftovers for days.  Must try!


Mom’s Perfect Quiche Lorraine

Quiche is one of my all-time favorites & nobody makes it like my mom!

Prep Time: 15 min. (+ cooking bacon) | Cook Time: 45 min. | Chill Time: 15 min. | Total: 1 hour, 15 min.


  • 1 pre-made pie crust, refrigerated until needed
  • 1 cup swiss cheese, coarsely grated
  • 1 ½ dozen strips of bacon, fully cooked & cut into small pieces (try pre-cooked bacon for less mess, or turkey bacon if you’re more health conscious)
  • 4 large eggs
  • 2 cups heavy cream
  • ¾ cup minced onion
  • ¾ tsp salt
  • ¼ tsp sugar
  • 1 tsp cayenne pepper (or more if you prefer it very spicy)


  1. Preheat oven to 425° F
  2. Break eggs into a large mixing bowl
  3. Add cream, sugar, salt, & cayenne pepper
  4. Mix thoroughly with beater
  5. Line a 9 or 10″ pie pan with pie crust dough & sprinkle with bacon, onion, & cheese; then pour egg mixture over
  6. Bake at 425° for 10-15 min.
  7. Reduce heat to 325° F and continue baking for 25-30 min more (to test if done, insert a knife into the quiche — it’s ready if it comes out clean)
  8. Let stand 15 min. before serving.

Bon appétit!

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