Broccoli Bacon Quiche

5 from 6 votes

Broccoli Bacon Quiche is a delicious tart with a crisp, buttery crust filled with broccoli, bacon, and a rich cheesy custard made with milk, cream, and eggs. Each bite is packed with different textures from the flaky pie crust to the creamy, fluffy eggs to the crispy bacon. This easy broccoli cheddar bacon quiche is really versatile too. It can be made in advance and you can easily swap in different fillings or even make it crustless.

Prep Time30

Cook Time1

Rest time30

Total Time2

Course: Breakfast, Side Dish

Cuisine: American, French

Servings:

Calories: 347kcal

Author: Callan Wenner

Equipment

Food processor or pastry cutter
9" pie plate
Parchment paper
Pie weights or dried rice or beans
Large frying pan

Ingredients

1 disc homemade pie crust or pre-made recipe for crust
1 egg white to seal the crust
6 slices bacon cut into ½ inch pieces
½ yellow onion diced
1 cup roughly chopped broccoli 100g
2 cloves garlic minced
1 teaspoon kosher salt
4 oz dubliner or sharp cheddar cheese shredded
4 large eggs
¾ cup heavy whipping cream
⅓ cup whole milk
Green onions or chives thinly sliced

US Customary - Metric

Instructions

Pie Crust

If using the All-Butter Pie Crust, begin by making the dough and hydrating it in the fridge for 1-2 hours.
1 disc homemade pie crust or pre-made
Roll out one disc of pie dough to ⅛" thick, or unroll one pre-made pie crust.
Add the crust to the pie plate and press into the bottoms and corners, then crimp the edges. Freeze the crust for 15 minutes, then dock all over with the tines of a fork.
Preheat the oven to 375℉/190℃. Add a piece of parchment paper to the crust and fill completely with pie weights (or dried rice/beans).
Par-bake the crust for 15 minutes (5 minutes for pre-made), then carefully remove the weights and parchment. Whisk an egg white with a splash of water, then brush all over the bottom and sides of the crust.
1 egg white
Continue baking (no weights) for another 10 minutes (5 minutes for pre-made), then remove to a wire rack to cool. Reduce the oven temperature to 350℉/177℃.

Quiche Filling

In a large pan, fry the bacon over medium heat until browned and crispy. Remove the bacon to a plate with a paper towel. Remove excess grease, keeping a thin layer on the bottom.
6 slices bacon
In the same pan, add the onions and saute until translucent and fragrant. Add the broccoli, garlic, and salt and cook for another few minutes until the broccoli begins to soften slightly. Remove to a bowl then mix together with the bacon. Allow it to cool slightly.
½ yellow onion, 1 cup roughly chopped broccoli 100g, 2 cloves garlic, 1 teaspoon kosher salt
In a large bowl, whisk together the eggs, heavy cream and milk until no streaks of yolks or whites remain.
4 large eggs, ¾ cup heavy whipping cream, ⅓ cup whole milk

Assembly

Add the slightly cooled vegetables and bacon to the pie crust, then sprinkle over the cheese.
4 oz dubliner or sharp cheddar cheese
Carefully pour the egg filling into the pie dish until it meets the very top without going into the crust edges. Top with sliced scallions or chives.
Green onions or chives
Bake for 30 minutes in the center rack, then transfer to the bottom third of the oven for the final 10-15 minutes to ensure the bottom is fully baked.
The quiche is done when it's slightly puffy around the edges with a jiggle in the very center (but not sloshy).
Cool the quiche on a wire rack for 20-30 minutes, then slice and serve.

Notes

Store the quiche covered in the fridge for up to 5 days. Eat cold, or reheat the quiche in a 350℉ oven until warm or slightly hot, about 15 minutes. Individual slices can be microwaved if desired.

Nutrition