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This quick and delicious Bacon Broccoli Quiche is a perfect blend of crispy bacon, tender broccoli, and cheesy cheddar goodness in a flaky pie crust. Ready in under an hour, it’s a family favorite for brunch or a weeknight dinner.
Quiche is one of those dishes that you can eat all year round. It’s perfect for a fall or spring brunch, but also hearty enough for a weeknight dinner.
My Florentine quiche recipe inspired this broccoli quiche and goes well with a house salad.
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📋 Ingredients you need
This recipe only contains a handful of ingredients, which makes it so doable for a weeknight.
- Pie crust is necessary. That is absolutely possible make your own pie crust, but to save time, I opted for frozen pie crust (store-bought). For this recipe you will want to use a deep dish with a 9 inch crust.
- To elect tender Broccoli florets for the quiche, finely chop and leave out the sturdy stems (save this for the broccoli soup!).
- Enrich the custard filling with a combination of 2% milk And 35% cream; for a heavier version, use only cream.
- This recipe calls for four large eggs.
- Experiment with cheese – try one sharp old Cheddar, Gruyereor Swiss cheese for a tasteful twist; the quiche is forgiving of different cheese choices.
- Season generously with salt and pepper.
🔪 Step by step instructions
This recipe is very easy to make, let’s go!
Preheat the oven to 375F and prick the frozen pie crust all over with a fork. Pre-bake the crust, on a baking sheet, for 10 minutes.
Heat a medium skillet over medium heat. Add bacon and cook, stirring frequently, until bacon begins to crisp, about 3-5 minutes.
Add the chopped broccoli and ¼ teaspoon of salt. Cook, stirring frequently, until the broccoli is tender, about 5 minutes.
In a medium bowl or measuring cup, beat the eggs with cream, milk and ¼ teaspoon salt.
Remove the cake tin from the oven and add the filling.
Add broccoli and bacon to the pre-baked crust.
Sprinkle the cheddar cheese over the bacon and broccoli filling.
Pour the cream mixture over the filling, making sure it does not overflow.
Bake for 35-40 minutes until the filling is set and starting to brown on top.
Tip: Each frozen pie shell will be a little different. I always choose a 9-inch deep dish crust. Use your best judgment when adding the filling and liquid. If it seems like it’s too much for the crust you have, set some aside and use it for mini frittatas.
✏️ Replacements
The nice thing about quiche is that you can play with the fillings depending on what you have on hand. The key is understanding how the water content of the vegetables will affect the final product; no one likes a soggy quiche.
Bell pepper: Replace part of the broccoli with bell pepper, you can follow the same preparation method.
Pie crust: You can make your pie crust from scratch instead of using a pre-made frozen shell.
Cheese: Although I like to use a sharp aged cheddar in this recipe, you can also use another processed cheese, such as Gruyere or Swiss cheese.
Bacon: Just substitute bacon for Turkish Bacon or ham.
📖 Variations
Make it vegetarian: For extra flavor, omit the bacon, fry a diced onion in a tablespoon of olive oil and then add the broccoli.
💭 Cooking tips
- Be sure to pre-bake the crust for about 10 minutes (also called “blind baking”). This prevents a soggy crust, the crust cooks well and remains flaky.
- This recipe can be doubled and I do that often! Frozen pie crusts come in packs of two, so doubling makes sense and takes no extra effort.
- Make sure you place the quiche on a baking sheet. This makes it easier to get in and out of the oven and also prevents a mess if spills occur.
- Mix the egg, cream and milk mixture thoroughly. This will create a well-balanced egg mixture that will be creamy and custard with no pockets of egg white.
❄️Freezing instructions
Quiche is one of the best dishes to freeze and reheat. Once cooked, let it cool completely before wrapping in aluminum foil and freezing. I would recommend freezing it for up to 3 months.
To cook from frozen, preheat to 375F and bake for 50-60 minutes.
This recipe was originally published on April 12, 2017 and updated on February 3, 2024.
Bacon Broccoli Quiche
Bacon Broccoli Quiche is a delicious combination of bacon, tender broccoli and the savory richness of cheddar cheese, encased in a buttery, flaky pie crust. It’s ready in just under an hour and has become a favorite choice for family brunches or quick weeknight dinners.
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Ingredients
- 1 9 inches deep pie crust, frozen
- 4 slices bacon, minced meat
- 2 cups chopped broccoli, about 1 small head
- ¾ cup grated cheddar cheese
- 4 large eggs
- ½ cup heavy cream, 35% milk fat
- ½ cup 2% milk
- ½ teaspoon salty
- ¼ cup black pepper
Instructions
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Preheat the oven to 375F. Place the pie crust on a baking tray and poke holes all over with a fork. Bake blind for 10 minutes. Or follow the package instructions.
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In the meantime, make the bacon and broccoli filling. Heat a medium skillet over medium heat. Add bacon and cook, stirring frequently, until it begins to crisp, about 4 minutes.
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Add the broccoli and cook, stirring frequently, until almost tender and bright green, another 4-5 minutes.
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Spread the broccoli and bacon mixture evenly over the bottom of the crust and sprinkle the cheese evenly over the top.
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In a large bowl, whisk together the cream, milk, eggs with the remaining salt and pepper. Pour over the broccoli and cheese.
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Bake in a 375F oven for 35-40 minutes until the quiche is golden brown and still jiggles slightly.
Freezing instructions:
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After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche can be stored in the freezer for three months. When ready to bake, unwrap and bake in a 375F oven for about 50-60 minutes.
Comments
- Each frozen pie crust will be slightly different, use your judgment when filling the crust. If it seems like there is too much filling, leave some out and use it for something else, like mini frittatas or an omelet.
- You can also use your own favorite pie crust recipe.
- This recipe can easily be doubled to make two quiches.
