This Broccoli Bacon Quiche is cheesy, savory, and packed with flavor. Plus, it's super easy to make and uses a store-bought pie crust for an effortless short cut. Ready in one hour, this quiche recipe makes the perfect brunch recipe for parties, showers, or holidays, like Thanksgiving, Christmas and Easter.
I used to be a bit turned off by quiche. I'm not crazy about eggs, but I went to a bakery with my parents who were raving about the broccoli and cheese quiche. I decided to try it and it completely changed my opinion. Seriously, so stinking good, and this one's even better because I've added bacon.
I also thought quiche was super hard to make and let me tell you friends, it's seriously so easy, especially when you use a store-bought pie crust. I didn't even bake it before adding the filling and it turns out amazing every time.
This is "the brunch recipe" that friends and family will rave about and ask you to make for every gathering.
For more popular brunch recipe, try these Bacon Gruyere Egg Bites, Brioche French Toast Casserole, and Cranberry Pecan Chicken Salad.
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Why You'll Love This Recipe:
- Easy and Low on Mess. We're using a store-bought pie dough, which saves on time and mess.
- Delish. Broccoli, cheese, and bacon make the best combo paired with fluffy eggs.
- A Holiday Favorite. This recipe is perfect for Holiday brunches. It's elegant, but super simple to whip up.
- Quick. Ready to eat in just one hour!
For more Holiday recipes with store bought dough, try these Mini Apple Pies, Apple Strudel with Puff Pastry, Cinnamon Rolls with Crescent Dough and Bacon Cream Cheese Pinwheels.
Ingredients:
Pie Crust: Store bought pie crust saves us lots of time and is super easy to pull straight from the fridge.
Eggs: The star of any classic quiche! The eggs are mixed with milk and heavy cream for a fluffy and rich filling.
Broccoli: Broccoli is sautéed until tender with roasted garlic and shallot for some serious flavor.
Cheese: A combination of cheddar cheese and parmesan is used in this recipe for the best pair up. I like an aged or sharp cheddar for that extra "bite" and the parmesan adds a smooth nutty flavor. Parmigiano Reggiano is my favorite form of parmesan and I highly recommend. It's expensive, but always worth every penny.
Crisp Bacon: Added in for a touch of smoky and saltiness and it adds nice texture. I highly recommend original flavored bacon, that is regular width, not thick cut.
Dijon mustard: A sneaky ingredient that adds tangy and creamy taste.
Parsley: Optional, but adds a pretty garnish at the end before serving.
*You also need a standard 9 inch pie plate.
Find the recipe card below with full recipe ingredients and quantities.
Substitutions and Variations:
A homemade pie dough can be used in substitution for the store-bought pie dough. You only need one pie crust for the bottom layer.
Shallot can be substituted with yellow, white or red onion.
Diced ham could be used instead of bacon.
Add in a few handfuls of baby spinach to the broccoli mixture for extra veggies or toss in ½ cup of diced roasted red peppers.
The cheddar cheese is my favorite in this recipe, but Monterrey Jack or Pepper Jack could be used instead.
For more egg heavy recipes, try this Dill Pickle Egg Salad, Egg and Ham Hashbrown Casserole, and Feta Fried Eggs.
How to Make Bacon Broccoli Quiche:
Step 1: Grease a 9 inch pie plate with cooking spray or butter, then center the dough over the pie plate and gently press down. Take a fork and poke about 12-15 pricks into the bottom of the dough. Set aside. Note: A few of the outside edges may overlap a bit and that's fine.
Step 2: In a large skillet over medium low heat, cook the bacon pieces until crispy, then transfer the cooked bacon to a paper towel lined plate and pour out (discard or save for another recipe) all but one tablespoon of bacon grease. Return the pan to the stovetop over medium low heat.
Step 3: Add the broccoli into the skillet and cover for 3 minutes. Uncover, and stir in garlic and shallot and cook for 2 minutes.
Step 4: Turn off the heat and stir in dijon mustard and bacon. Transfer the broccoli bacon mixture to a plate and allow it to cool.
Step 5: Into a large bowl, whisk together the eggs, milk, heavy cream, and salt and pepper until blended well.
Step 6: Add the broccoli bacon mixture to the pie crust and spread out to cover the entire bottom of the pie crust. Top with ½ cup cheddar cheese and ¼ cup parmesan cheese. Pour over the egg mixture, then top with remaining cheese. If desired, crimp the edges of the pie crust. Bake for 35-40 minutes on center rack, until fully cooked. As it's cooking, check that the top of quiche isn't browning too fast. If so, tent a piece of foil over it and move it down to the lower oven rack. To test if cooked, stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
Step 7: Allow to cool for 5 to 10 minutes, top with fresh parsley, then slice into 8 pie slices. Serve and enjoy!
Expert Tips for Quiche 🥧:
- Shred both cheeses from a block for the best melt. Bagged cheese doesn't melt well from preservatives being added.
- Watch the broccoli as it can burn quickly in the pan. Check half way through covering to see if it needs to be stirred. If it looks really dry, add in a few teaspoons of olive oil.
- Make sure the eggs are really blended with the milk and cream before pouring into the quiche.
- If the top of the quiche starts to brown too much, tent with foil in the oven and move to lower rack.
For more brunch ideas for a crowd, try these Banana Chocolate Chunk Muffins, Sheet Pan Pancakes from mix, and Hawaiian Roll Breakfast Sliders.
Recipe FAQs:
In some recipes, yes, but in this recipe it's not needed. The filling is added right to the dough and it turns out flaky and delish.
There are so many options, from meats, like bacon, ham or even chicken. A variety of cheeses can be used, such as cheddar, havarti, monterey jack, pepper jack, swiss, parmesan, or ricotta. Then, you've got veggies, like sautéed broccoli, onions, mushrooms, spinach, roasted red peppers, and more! There are tons of flavor combinations when it comes to quiche. It's almost like making an omelet.
Store the leftover quiche in the pie plate with plastic wrap sealed around the edges or in a sealed container in the fridge for 2 days. To reheat, simply add the whole pie plate (without plastic wrap) back to the oven tented with foil and bake at 350 degrees until warm, 10-15 minutes. If you want to just bake one slice, place onto a cookie sheet and cover with foil, then bake. I don't recommend the microwave because the eggs can get rubbery tasting.
More Brunch Recipes to Try:
If you tried this Quiche Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Broccoli Bacon Quiche
- Total Time: 60 minutes
- Yield: 8 slices 1x
Description
This Broccoli Bacon Quiche is cheesy, savory, and packed with flavor. Plus, it's super easy to make and uses a store-bought pie crust for an effortless short cut.
Ingredients
- 1 store-bought pie crust, fully thawed if frozen
- 6 slices of original bacon, cut into 1 inch pieces
- 1 small bunch of broccoli, about ¾-1 lb., stems removed and broccoli chopped small, but still in florets
- 1 tablespoon shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- 5 eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup cheddar cheese, shredded from block
- ½ cup parmesan cheese, shredded fine from block
- Optional for garnish: 1 teaspoon fresh parsley, minced
Instructions
- Grease a 9 inch pie plate with cooking spray or butter, then center the dough over the pie plate and gently press down. Take a fork and poke about 12-15 pricks into the bottom of the dough. Set aside. Note: A few of the outside edges may overlap a bit and that's fine.
- In a large skillet over medium low heat, cook the bacon pieces until crispy, then transfer the cooked bacon to a paper towel lined plate and pour out (discard or save for another recipe) all but one tablespoon of bacon grease. Return the pan to the stovetop over medium low heat.
- Add the broccoli into the skillet and cover for 3 minutes. Uncover, and stir in garlic and shallot and cook for 2 minutes.
- Turn off the heat and stir in dijon mustard and bacon. Transfer the broccoli bacon mixture to a plate and allow it to cool.
- Into a large bowl, whisk together the eggs, milk, heavy cream, and salt and pepper until blended well.
- Add the broccoli bacon mixture to the pie crust and spread out to cover the entire bottom of the pie crust. Top with ½ cup cheddar cheese and ¼ cup parmesan cheese. Pour over the egg mixture, then top with remaining cheese. If desired, crimp the edges of the pie crust. Bake for 35-40 minutes on center rack, until fully cooked. As it's cooking, check that the top of quiche isn't browning too fast. If so, tent a piece of foil over it and move it down to the lower oven rack. To test if cooked, stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
- Allow to cool for 5 to 10 minutes, top with fresh parsley, then slice into 8 pie slices. Serve and enjoy!
Notes
- Shred both cheeses from a block for the best melt. Bagged cheese doesn't melt well from preservatives being added.
- Watch the broccoli as it can burn quickly in the pan. Check half way through covering to see if it needs to be stirred. If it looks really dry, add in a few teaspoons of olive oil.
- Make sure the eggs are really blended with the milk and cream before pouring into the quiche.
- If the top of the quiche starts to brown too much, tent with foil in the oven and move to lower rack.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: brunch
- Method: bake
- Cuisine: French
Holly
Super good! Loved the shortcut with the crust and the combo of cheeses. Thanks for the recipe.
Tara Smithson
Thanks so much Holly! I love this Quiche recipe so much too.