Broccoli and Bacon Quiche
Broccoli and Bacon Quiche is a delicious, easy to make breakfast, brunch or dinner recipe that the whole family will enjoy.
Quiche is a cheesy dish that is convenient and versatile to serve for an easy meal any time of the year. It features a flaky, buttery crust and a smooth custard filling. It’s usually filled with vegetables, meats and herbs.
Quiche originated in France and also has German roots. The word quiche is derived from the German word kuchen or cake. The most famous version is quiche Lorraine. It has ham and generally Swiss or Gruyere cheese, but globally quiche has endless variations.
This broccoli and bacon quiche is a great recipe to make for holiday breakfasts, Mother’s day brunch, or just any lazy Sunday morning. The beauty is that they can be made ahead and frozen. More on that later.
What you Need
- Pie Crust: Use homemade or store-bought pie crust. Pie crust is incredibly easy to make at home, but store-bought, refrigerated pie crust is a great convenience product when short on time.
- Eggs: Use the freshest eggs. If you can access fresh, free-range farm eggs, do so for the best flavor.
- Milk: Choose cream, half-and-half or milk. If you choose milk, use whole milk instead of 2% or skim milk for the best flavor.
- Cheese: This recipe uses sharp cheddar cheese and Queso fresco. We chose these cheeses to use up leftovers from the refrigerator. We recommend the sharp cheddar, but other cheeses that can be used are mozzarella, Swiss cheese, Gruyere, Gouda or Parmesan.
- Broccoli: Use only the small broccoli florets for the quiche. Save larger stems for vegetable stock. Blanche them for 4-5 minutes.
- Bacon: We generally make extra bacon when we make it and freeze leftovers for use in other recipes like this broccoli and bacon quiche.
- Seasoning: Use simple seasonings like kosher salt, freshly ground black pepper and a bit of freshly grated whole nutmeg.
How to Make it
Chop crisped bacon into small pieces on a cutting board.
Break eggs into a small bowl. Whisk well.
Add all of the ingredients to a large bowl.
Mix the ingredients well.
Par-bake homemade or store-bought crust for a crispier bottom.
Pour the egg mixture into the blind-baked pie crust.
How to Make Pie Crust
Pie crust is really ridiculously easy to do. You can use a store-bought pie crust if you don’t have time.
Cut butter into squares. Place it back in the refrigerator. The butter must be very cold.
Measure the flour and salt and place them in a food processor bowl.
Add the butter to the food processor.
Pulse until the butter resembles small peas.
Add ice water, dropping one tablespoon at a time until the dough comes together. 5-7 tablespoons total.
Gather dough. Wrap in waxed paper. Refrigerate for at least one hour to several days.
To Roll the Crust
Place the pie dough on a floured cutting board.
Roll to a 12″ diameter circle.
Crimp the edges.
How to Blind Bake the Crust
**For a single-crust pie.
- Blind bake the pie crust. This is a very important step. If the crust isn’t blind-baked, it will end up a soggy mess because of the moisture in the filling.
- Poke holes all around the bottom of the crust with a fork to minimize the formation of bubbles. Spread a large sheet of parchment paper or waxed paper onto the crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use dried beans. Keep the beans for pie weights in a canning jar. Don’t use them for food.)
- Bake the crust at 350°F for about 30 minutes.
What to do With Leftovers
Refrigerate: The leftover quiche can be refrigerated for 3-4 days. Cover the pie plate with plastic wrap or aluminum foil. Place individual pieces in an airtight container.
Freezing: Large quantities of leftover quiche can be frozen for 3-4 months. Thaw individual pieces in the refrigerator overnight. Then reheat. Whole quiche can be frozen before cooking. Place the filled quiche flat on a shelf uncovered. Freeze it until solid, about four hours. Once frozen double wrap it with plastic wrap and aluminum foil.
Reheating: Quiche can be reheated in the air fryer, oven, toaster oven, and microwave. See our in-depth article on how to reheat quiche.
What to Serve With Quiche
- Salad: Our favorite side dish for quiche is a nice, fresh garden salad with a fruity vinaigrette, like this rhubarb vinaigrette.
- Broccoli: If you have extra broccoli, serve that on the side.
- Roasted Vegetables: Roasted mixed vegetables like these air fryer roasted vegetables or air fryer roasted butternut squash are perfect for serving with quiche.
More Delicious Quiche Recipes
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Broccoli Bacon Quiche
Ingredients
- 4 slices bacon
- 2 cups broccoli florets
- 4 large eggs
- 1½ cups grated cheese
- 1½ cups milk
- ½ teaspoon salt
- ½ teaspoon white pepper
- pinch freshly grated nutmeg
Instructions
- Preheat the oven to 350°F.
- If you don't have any bacon already crisped, crisp the bacon in the air fryer, oven, or a pan on the stove.4 slices bacon
- Cut the broccoli off of the stems into small florets.2 cups broccoli florets
- Whisk the eggs in a medium bowl.4 large eggs
- Add the eggs, milk, cheese, bacon, broccoli and spices to a large bowl. Mix well.1½ cups grated cheese, 1½ cups milk, ½ teaspoon salt, ½ teaspoon white pepper, pinch freshly grated nutmeg
- Pour the egg mixture into the prepared pie crust. Don't overfill.
- Bake in a preheated oven for 40-50 minutes. The quiche is done when the filling temperature in the middle is 165°F. The middle should giggle a bit, like jello.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Pie Crust: Use homemade or store-bought pie crust. Pie crust is incredibly easy to make at home, but store-bought, refrigerated pie crust is a great convenience product when short on time.
- Eggs: Use the freshest eggs. If you can access fresh, free-range farm eggs, do so for the best flavor.
- Milk: Choose cream, half-and-half or milk. If you choose milk, use whole milk instead of 2% or skim milk for the best flavor.
- Cheese: This recipe uses sharp cheddar cheese and Queso fresco. We chose these cheeses to use up leftovers from the refrigerator. We recommend the sharp cheddar, but other cheeses that can be used are mozzarella, Swiss cheese, Gruyere, Gouda or Parmesan.
- Broccoli: Use only the small broccoli florets for the quiche. Save larger stems for vegetable stock. Blanche them for 4-5 minutes.
- Bacon: We generally make extra bacon when we make it and freeze leftovers for use in other recipes like this broccoli and bacon quiche.
- Seasoning: Use simple seasonings like kosher salt, freshly ground black pepper and a bit of freshly grated whole nutmeg.
