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 year-round. It’s perfect for a fall or spring brunch, but also hearty enough for a weeknight dinner.
My quiche florentine recipe inspired this broccoli quiche and it pairs well with a house salad.
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📋 Ingredients you’ll need
This recipe features just a handful of ingredients which is what makes it so doable for a weeknight.
- Pie crust is a must. You can absolutely make your own pie crust, but to save time, I’ve been opting for frozen pie crust (store-bought). For this recipe, you’ll want to use a deep dish 9″ crust.
- Choose tender broccoli florets for the quiche, finely chopped, and skip the sturdy stems (save this for broccoli soup!).
- Enhance the custardy filling with a combination of 2% milk and 35% cream; for a heavier version, use cream only.
- This recipe calls for four large eggs.
- Experiment with cheese—try a sharp old cheddar, Gruyere, or Swiss cheese for a flavorful twist; the quiche is forgiving to different cheese choices.
- Season generously with salt and pepper.
🔪 Step by step instructions
This recipe is really simple to make, let’s go!
Preheat oven to 375F and prick frozen pie shell all over with a fork. Pre-bake crust, on a baking sheet, for 10 minutes.
Heat a medium frying pan over medium heat. Add bacon and cook, stirring frequently until bacon starts to crisp, about 3-5 minutes.
Add chopped broccoli and ¼ teaspoon salt. Cook, stirring frequently until broccoli is tender, about 5 minutes.
In a medium bowl or measuring cup, whisk eggs with cream, milk and ¼ teaspoon salt.
Remove pie shell from oven and add fillings.
Add broccoli and bacon to the pre-baked crust.
Sprinkle cheddar cheese overtop of the bacon and broccoli filling.
Pour the cream mixture over top of the filling, being careful that it doesn’t overflow.
Baked for 35-40 minutes until filling is set and starting to brown on top.
Hint: Each frozen pie shell will be a little bit different. I always opt for a 9-inch deep dish crust. When adding the filling and liquid, use your best judgement, if it seems like it’s too much for the crust you have, set some aside and use it for mini frittatas.
✏️ Substitutions
The thing about quiche is that you can play around with the fillings depending on what you have on hand, the key is understanding how the water content of the vegetables will impact the final product–nobody likes a soggy quiche.
Bell pepper: Swap some of the broccoli out for bell pepper, you can follow the same cooking method.
Pie crust: You can make your pie crust from scratch instead of using a pre-made frozen shell.
Cheese: While I love to use a sharp old cheddar in this recipe, you could also use another melting cheese like gruyere or swiss cheese.
Bacon: Swap regular bacon out for turkey bacon or ham.
📖 Variations
Make it vegetarian: Simply omit the bacon, for added flavor, saute one diced onion in a tablespoon of olive oil and then add the broccoli.
💭 Cooking tips
- Be sure to pre-bake (also known as “blind bake”) the crust for about 10 minutes, this will help to avoid a soggy crust, the crust will cook through properly and stay flaky.
- This recipe can be doubled and I often do! Frozen pie crusts come in packages of two, so it makes sense to double and it takes no extra effort.
- Be sure to assemble the quiche on a baking sheet. This will make it easier to take in and out of the oven and also avoid any mess if there are any spills.
- Thoroughly mix the egg, cream and milk mixture. This ensures a well balanced egg mixture that will be creamy and custardy without pockets of egg whites.
❄️ Freezing instructions
Quiche is one of the best dishes to freeze and reheat. Once cooked, allow to cool completely before wrapping in aluminum foil and freeze. I would recommend freezing up to 3 months.
To cook from frozen, preheat over 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
Ingredients
- 1 9 inch deep dish pie crust, frozen
- 4 slices bacon, chopped
- 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 salt
- ¼ cup black pepper
Instructions
- Preheat oven to 375F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes. Or following package instructions.
- Meanwhile, make bacon and broccoli filling. Preheat a medium frying pan over medium heat. Add bacon and cook, stirring frequently until starting to crisp, about 4 minutes.
- Add broccoli and cook, stirring frequently until almost tender and bright green, another 4-5 minutes.
- Spread broccoli and bacon mixture evenly in the bottom of the crust and sprinkle cheese evenly over top.
- In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the broccoli and cheese.
- Bake for 35-40 minutes in a 375F oven until quiche is golden brown and still slightly jiggly.
Freezing instructions:
- After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer. When ready to bake, unwrap and bake in a 375F oven for about 50-60 minutes.
Notes
- Each frozen pie crust will be slightly different, use your judgment when filling the crust, if it seems like there is too much filling, omit some and use for something else like mini frittatas or an omelet.
- You can also use your own favourite pie crust recipe.
- This recipe can be easily doubled to make two quiches.
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