This easy and delicious Broccoli Bacon Quiche is a quick way to up your brunch game! It's loaded with bacon, broccoli, and cheese. It makes the perfect meal for any time of the day!
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This Broccoli Bacon Quiche is the perfect combination of custardy eggs, crispy bacon, tender broccoli, and melty cheddar cheese. All that plus a buttery crust- what more could you ask for?
Quiches are not only a perfect meal to serve for breakfast or brunch, but they are great literally any time of the day. I've had quiche for dinner many times!
If you are a big quiche fan you have to try my Butternut Squash Quiche, as well as my Mini Quiches! Both are amazing.
What is a Quiche?
Quiche is a savory, baked custard or pie, made with eggs and cream or milk. Basically, it's an "egg pie"- but to be honest that sounds weird and unappetizing so don't think about it that way.
There are many different types of quiche, Lorraine is one of the most popular (mixture of cheese and bacon). By mixing up the fillings – meats, cheeses, seafood, or veggies, you can make a delicious quiche filled with things you love! That's the cool thing about them, they are very versatile.
Also just to note- Quiche is not a frittata with crust. Frittatas are solid and sturdy, while quiche is tender and melts in your mouth. They are quite different!
Why You Should Make This Broccoli Bacon Quiche
- It's the perfect dish for a breakfast or brunch gathering.
- You only need 6 ingredients to make this dish.
- Only takes an hour to make and can be made ahead of time and reheated in the oven.
- If you don't love broccoli or bacon, you can swap them for other add-ins.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Pie crust- I typically am in a rush when whipping up quiche so I opt for the convenience of a store-bought crust, but you can totally make your own from scratch! I love this pie crust recipe (it makes 2 and you can freeze one of them for a later date).
- Milk- I tested this recipe with whole milk, which is recommended to get that creamy quiche filling.
- Broccoli- I just chopped up some broccoli florets and roasted them in a pan on the stove. You could also throw them in the oven for about 20 minutes.
- Cheddar Cheese- I love using sharp cheddar in this recipe, but really any cheese that you enjoy will work! Grating your own cheese will give you extra melty cheese too!
Step by Step Instructions
Step 1: Preheat the oven to 400°F. Roll your dough into the 9-inch pie plate, pressing it to fit into the plate, and decorate the edges. Line the pie dough with parchment paper, making sure to cover the bottom and the sides, then fill with pie weights (I usually use dried beans). Bake with the pie weights for 15 minutes. Remove from the oven and carefully remove the pie weights/beans and parchment paper. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven for an additional 5 minutes, or until the bottom is dry Remove from oven and place on wire cooling rack while you make the filling.
Step 2: In a large skillet, cook the chopped bacon until crisp. Remove and let cool on a paper towel. In the same skillet (you can remove bacon grease), add broccoli and cook over medium heat until broccoli begins to soften (about 5-10 minutes). Set aside to cool.
Step 3: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 4: Sprinkle the chopped bacon, broccoli, and ½ cup of cheese on the bottom of the pie crust. Then pour the egg mixture over top. Finish with the other ½ cup of cheese.
Step 5: Place in the oven and bake for 35-40 minutes, or until the center is set and no longer wiggly & the eggs are cooked through. See notes in the recipe card about crust browning. Let it cool for about 15 minutes before slicing, or refrigerate for up to 5 days and enjoy later!
Frequently Asked Questions
Technically you don't have to, but if you want to ensure that the bottom of your pie crust isn't soggy, I recommend it! If you want to skip that step, just pour all your ingredients overtop the unbaked crust, and bake as the recipe calls for.
Raw broccoli won't cook fully while the quiche is in the oven, which is why this recipe calls to cook it beforehand. I pan-fried my broccoli to soften it, but you could also toss it in the oven or steam/air fry it.
Your quiche is done when the center of the pie is set, as in it no longer jiggles when you move it. You can also stick a knife in the middle and see if it comes out clean.
Tips and Tricks
- Blind bake your crust- baking the pie crust before adding the filling will ensure you get a crispy bottom to your quiche. I've made this without blind baking though, and while the crust on the bottom is soft, it still tastes great!
- Make a tinfoil tent- If you notice your crust is starting to brown too quickly during the baking process, you can take it out and make a crust shield out of tinfoil. Carefully place a few thin pieces of foil around the crust and put it back in the oven to continue baking.
- Swap the add-ins- If bacon and broccoli aren't your jam, don't worry! You can swap them out for other meats and veggies. Some of my favorite add-ins are sausage, spinach, ham, bell peppers, asparagus, and onions. Just make sure to cook the add-ins before putting them into the quiche!
Storing & Freezing
Once completely cooled, cover your quiche tightly in plastic wrap and it will stay fresh in the fridge for 3-4 days, or in the freezer for up to 2 months. Leave out at room temperature to defrost.
Want to try more breakfast recipes?
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📖 Recipe
Broccoli Bacon Quiche
Ingredients
- 1 pie crust store bought or homemade
- 1½ cups chopped broccoli florets
- 6 slices of bacon chopped
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400°F. Roll your dough into the 9-inch pie plate, pressing it to fit into the plate, and decorate the edges. Line the pie dough with parchment paper, cover the bottom and the sides, then fill with pie weights (I usually use dried beans). Bake with the pie weights for 15 minutes. Remove from the oven and carefully remove the pie weights/beans and parchment paper. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven for an additional 5 minutes, or until the bottom is dry. Remove from oven and place on a wire cooling rack while you make the filling.
- In a large skillet, cook the chopped bacon until crisp. Remove and let cool on a paper towel. In the same skillet (you can remove bacon grease), add broccoli and cook over medium heat until broccoli begins to soften (about 5-10 minutes). Set aside to cool.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Sprinkle the chopped bacon, broccoli, and ½ cup of cheese on the bottom of the pie crust. Then pour the egg mixture over top. Finish with the other ½ cup of cheese.
- Place in oven and bake for 35-40 minutes, or until the center is set and no longer wiggly & the eggs are cooked through. See notes below about crust browning.
- Let it cool for about 15 minutes before slicing, or refrigerate for up to 5 days and enjoy later!
Notes
- If you notice your crust is starting to brown too quickly during the baking process, you can take it out and make a crust shield out of tinfoil. Carefully place a few thin pieces of foil around the crust and put it back in the oven to continue baking.
- Freeze Instructions: After baking, let the quiche cool completely and cover tightly with aluminum foil. It can be frozen for up to 3 months. Defrost in the fridge or on the counter and bake at 350 for 20-25 minutes.
Nutrition
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Alex says
Favorite quiche recipe. My family always asks for this when they visit. It’s a great base recipe as well. The broccoli and bacon are the best best combo ever but also interchangeable with other ingredients you have in hand. 10/10 would RECOMMEND.
Kelly Hamilton says
Thanks for giving this quiche recipe a try, Alex! I love that you change up the ingredients with stuff you have on hand too!