Serving Portion: 4 oz slice – 4 people


3 ¼ Cup All Purpose Flour
1 Tbl Sugar
1 Tsp Kosher Salt
1 ½ Cup Unsalted Butter (cold & cut into squares)
1 Ea Whole Egg (large)
2 Tbl White Rice Vinegar (unseasoned)
¼ Cup Cold Water
2 Tbl Unsalted Butter, softened
2 Oz Apricot Preserve (organic)
1 Ea Broccoli, cut into bite size pieces (florets only)
1 Tbl Kosher Salt
2 Tbl Extra Virgin Olive Oil (first press)
1 Cup White Onion, small dice
2 Tbl Parsley, minced
4 Oz Bacon, cooked crispy and chopped
2 Tbl Parmesan Cheese, finely grated
2 Cup Heavy Cream
2 Ea Whole Egg
2 Ea Egg Yolk
1 tbl All Purpose Flour
½ Tsp Salt
1/8 Tsp Pepper
8 Oz Gruyere Cheese


3 Tbl Micro Greens


Pie Crust:

1) Combine a in a large bowl the flour, sugar, salt and whish together.
2) Add cold butter and use a pastry blender to combine until crumbly.
3) Add egg and vinegar and combine with your hands. Do Not Over Mix. If too dry, add a tablespoon of cold water.
4) Remove from the bowl and cut into two halves. Wrap in plastic wrap and let chill in the refrigerator or 3 hours before using or overnight.
5) Add a dust of flour on the rolling surface and place one half of the unwrapped dough on it.
6) Using a rolling pin, roll the dough to a 10-inch circle and about 1-inch thick. Roll from the center outward.
7) Use the softened butter to greased the 10-inch glass pie pan on all sides.
8) Fold the rolled dough in half so you can lift it up. Place one side on the edge of the buttered pie pan allowing the dough to overhang the pan. Then unfold the dough across the entire pan.
9) Gently press down the dough starting from the center and working your way to the sides of the pie pan to fill in the crease.
10) Using a fork, gently prick the center of the pie crust to provide stream to release.
11) Cut off excess dough from around the edge and then begin to crimp the edges to make a border.
12) Brush a thin layer of apricot preserve on the dough and then bake in a 400-degree oven until lightly golden brown
13) Remove from the oven, let cool, and set aside.


1) In a large pot, fill half way with water and bring to a boil. Add a tablespoon of salt and broccoli and bring back to a boil. Cook for 5 mins until broccoli is fork tender. Strain broccoli immediately and place in an ice bath to stop the cooking process. Broccoli should have a vibrant green color.
14) Strain the broccoli from the ice bath and put on a paper towel lined cookie sheet and set aside.
15) In a large skillet over medium heat, add extra virgin olive oil. Once heated, add onions and sprinkle a pinch of salt. Cook onions until they are translucent.
16) Add bacon and parsley to the cooked onions and continue stirring until onions are caramelized. Remove from the heat and let cool, set a side.
17) Place the cooled pie shell on a parchment lined cookie sheet.
18) Sprinkle the parmesan cheese lightly around the bottom of the pie shell.
19) Whisk together the eggs, yolk, heavy cream, and flour in a large bowl.
20) Add salt and pepper
21) In the parmesan dusted pie shell, layer the broccoli florets, then the bacon onion mixture, then the gruyere cheese. Repeat this process until ingredients are all gone. Reserve some gruyere cheese for the topping.
22) Pour the egg/flour mixture over the ingredients in the pie shell. Top with gruyere cheese.
23) Bake quiche in a 350-degree oven until the center of the quiche has set.
24) Remove the baked quiche from the oven and set aside on a cooling rack.