Broccoli Bacon Quiche

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!

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 198kcal

Author Kelly Nash

Cost $5

Equipment

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

US Customary - Metric

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