Broccoli and Bacon Quiche in the George Foreman Evolve Grill

Image by Suzanne Pitner for DinnerMagic

Quiche is a terrific meal when you want something small and light. However, sometimes heating up the oven for just one small quiche seems like too much. I wanted to find a better way. So I tried adapting my Broccoli and Bacon Quiche recipe to bake in the George Foreman Evolve Grill. I like this grill because it has a baking pan that does a job on lasagna and other baked dishes that rivals my oven and does it in half the time.

I decided to use puff pastry that comes in sheets because they bake quickly and they fit perfectly in the grill. I also cut down on the liquid. It worked quite well and was ready in 20 minutes.

I served it with a green salad, crusty French bread, and a nice white chardonnay. Lip smacking good!

Ingredients for Broccoli and Bacon Quiche in the George Foreman Grill

• 1 sheet of frozen puff pastry
• 6 bacon slices, cooked and cut up or crumbled
• 1 1/2 cups of chopped fresh broccoli florets
• 3 green onions, chopped
• 1/2 teaspoon of salt
• 1/4 teaspoon nutmeg (If you like it more savory, use 1/2 teaspoon of dill instead of the nutmeg. If you prefer hot and spicy, use 1 teaspoon of red pepper flakes.)
• 5 eggs
• 1/2 cup of half and half

How to make the quiche:

1. Preheat the grill to 375 degrees.
2. While the grill heats, cook the bacon in the microwave under a layer of paper towels.
3. Chop all the vegetables.
4. Whisk together the eggs, cream, and spices, then stir in the vegetables.
5. Spray the pan with cooking spray.
6. Lay one piece of puff pastry in the grill, covering the bottom.
7. Pour the egg mixture on top.
8. Close the grill and bake for 15 minutes.

Serve immediately while it's hot. It's also delicious the next day served cold. My husband likes to add hot pepper sauce on top of his quiche to kick it up. This recipe makes four servings.

If you really, really want to bake it in the conventional oven, here's the recipe for my original Bacon and Broccoli Quiche.