• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living Lou

Simple, fresh and flavorful recipes.

  • Home
  • Recipes
  • Contact
    • Work with me
    • Press & Media
    • Send me a Message
  • About
Home » breakfast » Bacon Broccoli Quiche

Bacon Broccoli Quiche

Published: Feb 3, 2024 · Modified: Feb 19, 2024 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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.

Closeup of quiche in a pie plate with a piece missing.
Jump to Recipe
1 hour hour 0 Comment

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.

Jump to:
  • 📋 Ingredients you’ll need
  • 🔪 Step by step instructions
  • ✏️ Substitutions
  • 📖 Variations
  • 💭 Cooking tips
  • ❄️ Freezing instructions

📋 Ingredients you’ll need

This recipe features just a handful of ingredients which is what makes it so doable for a weeknight.

Ingredients for quiche in glass bowls on a wooden board.
  • 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!

A frozen pie shell, a hand pokes holes in it with a fork.

Preheat oven to 375F and prick frozen pie shell all over with a fork. Pre-bake crust, on a baking sheet, for 10 minutes.

Bacon cooking in a nonstick skillet.

Heat a medium frying pan over medium heat. Add bacon and cook, stirring frequently until bacon starts to crisp, about 3-5 minutes.

Bacon and broccoli in a pan being stirred by a red spatula.

Add chopped broccoli and ¼ teaspoon salt. Cook, stirring frequently until broccoli is tender, about 5 minutes.

Cream and milk being pour into a bowl with four eggs.

In a medium bowl or measuring cup, whisk eggs with cream, milk and ¼ teaspoon salt.

Pie shell after being pre-baked in the oven.

Remove pie shell from oven and add fillings.

Bacon broccoli filling inside a pie shell.

Add broccoli and bacon to the pre-baked crust.

Cheese on top of filling in pie shell.

Sprinkle cheddar cheese overtop of the bacon and broccoli filling.

Egg and cream mixture being poured into quiche shell.

Pour the cream mixture over top of the filling, being careful that it doesn’t overflow.

Quiche with filling, custard and cheese before baking.

Baked for 35-40 minutes until filling is set and starting to brown on top.

Fully baked quiche on a sheet pan.

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

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
A slice of quiche on a spatula.

❄️ 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.

Closeup of broccoli bacon quiche cut into slices with a slice missing.

Bacon Broccoli Quiche

Author: Louisa Clements
5 from 5 votes
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. Ready in a mere under an hour, it has become a cherished choice for family brunches or quick weeknight dinners.
Pin Print
Prep: 20 minutes minutes
Cook: 40 minutes minutes
Total: 1 hour hour
Servings: 4 servings

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

  1. 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.
  2. You can also use your own favourite pie crust recipe.
  3. This recipe can be easily doubled to make two quiches. 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: breakfast, Dinner Recipes, Easter, lunch, Spring
Nutrition Facts
Bacon Broccoli Quiche
Amount Per Serving
Calories 674 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 20g125%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 235mg78%
Sodium 876mg38%
Potassium 577mg16%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 3g3%
Protein 21g42%
Vitamin A 1280IU26%
Vitamin C 39mg47%
Calcium 328mg33%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

  • Share
  • Tweet
  • Email

Reader Interactions

5 from 5 votes (5 ratings without comment)

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe: ☆☆☆☆☆

Primary Sidebar

Hi, I'm Lou!

Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
Learn More

Let’s connect

Living Lou

Copyright © 2025 Living Lou | Privacy

  • Home
  • All Recipes
  • Contact
  • About

Footer

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.