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. My boys will dig into a quiche anytime of day and for that I am truly grateful since, I love making them on a regular basis.
My Love of Quiche
I’m not sure if I love them for the ease of preparation or the fact that they are so versatile. Regardless, various versions of quiche seem to find their way onto my kitchen table rather often and subsequently into my recipe archives, as well. This particular version of quiche 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.
Helpful Tips
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 quiche in advance, reheat slices gently in the microwave and you’ll be good to go on a busy day.
You may also like: Chicken Quiche, Bisquick Impossible Quiche Recipe and Mini Quiche 4-Ways.
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Helpful Kitchen Items:
Broccoli Cheddar Bacon Quiche
Ingredients
- 1 9-inch deep dish frozen pie shell
- 5 large eggs
- 1 cup heavy cream
- 1/4 cup mayonnaise
- 1 1/2 tsp garlic salt
- 1 tsp onion powder
- 1/2 tsp Dijon mustard
- 1/2 tsp black pepper
- 1 cup steamed broccoli florets roughly chopped
- 3 green onion chopped
- 4 slices bacon cooked and crumbled
- 1 1/2 cup shredded sharp cheddar cheese divided
Instructions
- 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 1/2 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.
Gail Dickinson says
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.
Melissa says
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!
Kristin says
What do you mean by frozen pie shell? Like a oie crust? Can I make it without. Trying to cut carbs. Thanks 🙂
Melissa says
Yes, a frozen pie shell and frozen pie crust is the same thing.
Cindy says
I bought refrigerated pie crusts. Can I use the same way?
Melissa says
Yes, you can.
Brenda says
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.
Melissa says
The same amount.
Bea F says
I’m watching my calories, how will using low fat milk effect the texture and taste?
Melissa says
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.
Dianne says
You can sub fat free evaporated milk.
J Muse says
I have not made this recipe yet. However, I sometimes substitute undiluted evaporated skim milk to replace cream. You may need to slightly decrease the amount used. This, for me, always works better than using regular skim milk.
Marie says
HI, can this be made without a pie crust?
Melissa says
Just pour it into a pie dish and bake until set.
Patty says
Could you make this the night before and cook it in the morning?
Melissa says
I usually make and bake, so I’m not certain.
Bettie says
The crust will be soggy .otherwise yes you can
Debby says
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!
Melissa says
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!
Beth says
Did you make this for the wedding shower? If so how did it turn out?
Bettie says
Yes use hash browns as crust. And pour everything over it and then bake as stated in reciepe
Rosemary Morsani says
Should you pre-bake crust a little so it wont be soggy?
Melissa says
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.
Margaret says
I always do Rosemary. For whatever reason, every time I don’t pre cook the pastry it’s soggy.
Delores Clark says
Place your unbaked quiche in the pie shell in your baking pan then place the whole thing on a sheet pan to bake. The crust will not be soggy and will be browned on the bottom perfectly. This is how I bake all my pies and the crust is always perfect.
RoseAnn Scherer says
Have you ever made this using all egg whites?
Melissa says
I haven’t but, would love to know how it turns out if you try it.
Connie F Price says
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.
Melissa says
So happy you enjoyed it and for a special occasion, too. I agree this quiche reheats quite well. Thanks for letting me know!
Michaela says
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.
Nancy says
I agree! I made this this morning and the first thing I noticed it was way too salty and when I think about it one and a half teaspoons is a lot of salt so next time I would probably use half that amount!
Barbara Bruder says
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.
Melissa says
Wonderful, thanks for letting me know!
Mercedes says
Would it go bad if I added more bacon?
Melissa says
I think you could add more if you like, sure.
Deb says
I used cubed ham instead of bacon….very delicious! This is a great recipe.
Bri says
Is there a substitute for the heavy cream? #lactoseintolerant
Melissa says
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.
Paula Arnold says
So delicious!
Cathy Craven says
Just found your recipe on FB the other day and decided to try it this morning. I didn’t have Dijon mustard so I used 1/2 teaspoon mustard powder and I made the piecrust because I didn’t have one in my freezer. It was delicious! My husband was skeptical until he tried it but now he said “you need to make this more often.” Thank you for sharing your wonderful recipes!
Melissa says
Hi Cathy, my family of boys love quiche. I’m so happy he enjoyed it, thanks so much for visiting!
Robbin Goff says
Thank you Melissa for sharing this recipe. I tasted something very similar a few years ago and fell in love with it. Unfortunately, the “cook” wouldn’t share “her” recipe with anyone.
Melissa says
Oh wonderful, I’m glad you found this one. Enjoy!
Mary says
I LOVE quiche but have never attempted to make it before. I have to say this is the best quiche I’ve ever had! I’ve made this recipe twice in the past month and have one in the oven right now. The flavor is absolutely delicious! Bonus, my hubby loves it too and he’s not a quiche kind of guy. Thank you!
Melissa says
Hi Mary, it always makes me happy when someone enjoys one of my recipes as much as we do. I’m also delighted your husband likes it as do all of my boys.Thanks for visiting!
Trish says
Hi! Love quiche. Cant wait to try this. My question is… could i substitute spinach for the broccoli? So glad i found you! Ty!
Melissa says
Hi Trish welcome! Sure, just make sure you squeeze out all the liquid.
Amy says
Fabulous quiche! One of the best I’ve ever made! Tastes as good as any that I’ve eaten in a restaurant. Thanks so much for sharing the recipe.
Melissa says
That’s music to my ears, thank you!
Tennille says
Can this quiche be frozen to eaten at a late time and still taste the same?
Melissa says
It can be frozen. Thaw in the fridge then reheat in a 350°F oven.
Ren says
Had to try this gem, it’s a combination of all of my fave foods and I’m so glad I did! The addition of mayo is something I had never done but it turned out great! I didn’t do a crust and added mushrooms to the custard and it was hands down one of the best quiches I’ve made! With frozen broccoli and a giant bag of Costcos bacon bits I threw this together in a flash! A side note.. I really had to squeeze the excess water out of my broccoli before I folded it in with the eggs.. I’m glad I did because it still made the quiche a little watery.. broccoli retains so much water!
Jan says
This is the best quiche I have ever made! Thank you so much! The mayonaise was a surprise ingredient and the flavor was amazing! This is my go to Sunday morning brunch!
Melissa says
Wonderful Jan, it does lend a silkiness to the custard that’s difficult to explain without tasting. Thank you!