Broccoli Cheddar Bacon Quiche – This cheesy broccoli cheddar quiche could only get better with the addition of bacon. The smoky undertones that bacon gives to the custard is mouthwatering. I’m not sure who started the saying “real men don’t eat quiche” but clearly they didn’t know my family. They will dig into a quiche anytime of day that I serve one and for that I am truly grateful since I love making them on a regular basis.
I’m not sure if i love them for the ease of preparation or the fact that they are so versatile. Regardless, they seem to find their way onto my kitchen table rather often and subsequently into my blog archives as well. This particular version has a surprise ingredient. Mayonnaise. It’s not a large amount however, it gives a really creamy texture to the custard as well as a slight twist on flavor. Many broccoli casserole recipes include mayonnaise and I can see why as it goes so well with the broccoli and cheddar cheese.
When making a quiche or pie I recommend that you move it in and out of the oven on a baking sheet. Any size cookie sheet will do, it makes it easier to handle and move from the oven to the counter without breaking the filling in the process and it will also catch any random drips. If you need to make this in advance, reheat slices gently in the microwave and you’ll be good to go on a busy day.
- 1 (9-inch) deep dish frozen pie shell
- 5 large eggs
- 1 cup heavy cream
- ¼ cup mayonnaise
- 1½ tsp garlic salt
- 1 tsp onion powder
- ½ tsp Dijon mustard
- ½ tsp black pepper
- 1 cup steamed broccoli florets, roughly chopped
- 3 green onion, chopped
- 4 slices bacon, cooked and crumbled
- 1½ cup shredded sharp cheddar cheese, divided
- Preheat the oven to 350°F. Place the frozen pie shell on a baking sheet. Set aside.
- In a medium size mixing bowl, whisk together the eggs, cream, mayonnaise, garlic salt, onion powder, Dijon, and black pepper until fully combined.
- Fold in the broccoli florets, green onion, bacon and 1 cup shredded cheese. Pour into the pie shell.
- Sprinkle the top with the remaining ½ cup shredded cheddar cheese.
- Bake for 50-60 minutes or until the center is set when gently shaken. Cover the edges of the crust with aluminum foil, if needed to prevent over browning.
- Allow to cool to warm before cutting.
I love quiche. I survived on it in college because it’s so easy and inexpensive. I’ve never put mayonnaise in a quiche so I’ll have to try this version of my favorite quiche.
I love quiche in any flavor too, Gail. The mayonnaise in this quiche gives it a creamy texture and flavor. Thanks so much for stopping by!
What do you mean by frozen pie shell? Like a oie crust? Can I make it without. Trying to cut carbs. Thanks 🙂
Yes, a frozen pie shell and frozen pie crust is the same thing.
I bought refrigerated pie crusts. Can I use the same way?
Yes, you can.
I can’t wait to try this.One question,though.If I don’t use garlic salt,how much regular salt would I substitute? Thanks.
The same amount.
I’m watching my calories, how will using low fat milk effect the texture and taste?
Hi Bea, I’m not sure honestly, I make this dish as written. You could try low fat or fat free half & half but there may need to be other adjustments depending on how those ingredients perform when baked.
You can sub fat free evaporated milk.
HI, can this be made without a pie crust?
Just pour it into a pie dish and bake until set.
Could you make this the night before and cook it in the morning?
I usually make and bake, so I’m not certain.
Sounds so good! Wondering if I can 1) double it to bake in a 9 x 13 glass baking pan, and 2) use a hash brown potato crust? I want to make it for a wedding shower but I’d rather make two large ones and cut in squares rather than making 4 pie-sized ones.
Thanks!
I’ve never tried this particular recipe that way but, my guess is it would work if you’ve used a hash brown crust before. Enjoy!
Did you make this for the wedding shower? If so how did it turn out?
Should you pre-bake crust a little so it wont be soggy?
This quiche bakes for some time and due to this I’ve never had an issue with a soggy crust. If you prefer you could, of course.
I always do Rosemary. For whatever reason, every time I don’t pre cook the pastry it’s soggy.
Have you ever made this using all egg whites?
I haven’t but, would love to know how it turns out if you try it.
Melissa, I made the broccoli cheddar bacon quiche for my husband,s birthday breakfast. It turned out great, my husband loved it. It was even better the next day after setting in fridge overnight.
So happy you enjoyed it and for a special occasion, too. I agree this quiche reheats quite well. Thanks for letting me know!
Just took this out of the oven- looks exactly like the picture! Took a small bite and my only complaint would be that it tastes a bit salty… I did measure out exactly 1 1/2 tsp so I didn’t put too much. Besides that, it’s delicious! If you’re not big on salt, I would recommend using only a tsp or under depending on your taste.
Made this last night. It was easy to make and was great tasting. I got lazy and used Bacon Bits instead of frying my own. Still tasted great!! This is a keeper for me.
Wonderful, thanks for letting me know!
Would it go bad if I added more bacon?
I think you could add more if you like, sure.
I used cubed ham instead of bacon….very delicious! This is a great recipe.
Is there a substitute for the heavy cream? #lactoseintolerant
I suppose you could try it with an almond milk or anything else you normally use to substitute for dairy. Let me know if you try it.
So delicious!