Broccoli Cheddar Bacon Quiche
This cheesy Broccoli Cheddar Bacon 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.
Easy Broccoli Cheddar Bacon Quiche Recipe
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 in this quiche, too. How to make simple Broccoli Cheddar Bacon Quiche:
- Crust – 9-inch deep dish pie shell.
- Broccoli – Steamed fresh or frozen broccoli florets.
- Eggs – Large eggs.
- Filling – Heavy cream, mayonnaise and Dijon mustard.
- Seasonings – Garlic salt, onion powder and black pepper.
- Mix-ins – Green onions and bacon.
- Cheese – Shredded sharp cheddar cheese.
How to Make the BEST Broccoli Cheddar Bacon Quiche Recipe
- Ingredients you’ll need to make homemade Broccoli Cheddar Bacon Quiche: One 9 inch deep dish pie shell, steam broccoli florets, cooked and crumbled bacon, large eggs, heavy cream, mayonnaise, garlic salt, onion powder, black pepper, Dijon mustard, green onions and shredded cheddar cheese.
- Kitchen tools you’ll need: Deep dish pie pan, medium bowl, skillet, whisk, cheese grater, measuring cups and spoons, sharp knife and cutting board and sheet pan.
- 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. A sheet pan will also catch any random drips.
- Most often I use a frozen pie shell for this quiche recipe. When doing so, there’s no need to thaw it and I never parbake it. Should you choose to use a homemade pie crust prick the bottom with a fork, fill it with pie weights and bake it in a 375°F oven for 6 minutes then fill and bake according to the recipe. See my Flaky Pie Crust recipe here.
- You can use steamable broccoli florets that are readily available in the frozen vegetable section of any grocery store. One 10 ounce package is more than you’ll need. Please do use broccoli florets and not broccoli cuts.
- Why mayonnaise? Well, in this instance it hearkens back to a broccoli casserole and adds creaminess to the filling. You can omit it if desired, with no other adjustments needed.
- You can bake, cool and wrap this broccoli quiche and pop it into the freezer for a make ahead time saver.
- To reheat the whole quiche, place it into a 325°F oven covered loosely with foil, baking for 10-15 minutes or just until heated through.
- If freezing a baked quiche, thaw it in the refrigerator then reheat in a preheat 325°F oven with a piece of foil on top. Bake for 10-15 minutes and extend the baking time until it’s heated through.
- You can also reheat in single servings in the microwave.
- Store baked Broccoli Cheddar Bacon Quiche covered with foil chilled in the refrigerator for up to 3 days.
More Easy Quiche Recipes to Make
- My Cornbread and Sausage Quiche combines two flavors into one lip smacking meal.
- This Western Omelet Quiche recipe is a fan favorite.
- My son’s favorite Bacon Cheddar Chive Quiche is always a winning option.
- This Kentucky Hot Brown Quiche is a fusion of quiche and the famous Kentucky Hot Brown Sandwich.
- Crustless Mini Vegetable Quiche are made in no time flat in a muffin pan.
- Another mouthwatering quiche recipe to try is this savory Chicken Quiche from Skinny Taste.
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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.
The Best Ever!!
This was absolutely the best Broccoli Cheddar Quiche recipe version I have ever tried. That said, I did make a couple of changes (I realize that when you change anything that is isn’t technically the same recipe, but it truly wouldn’t be as good without 98% of this recipe). My changes were to use shallots instead of green onion–personal taste preference. I also pre-saute my broccoli, shallots, and chopped garlic in 2 tbps of olive oil (I eliminated the garlic salt and onion powder because the flavor is so nice after sauteing the garlic and shallots).
If you haven’t tried this recipe yet, do yourself a favor and make one now! 🙂
Very good. Will make again but half the garlic salt.
I am not really a quiche person but when I tried this, it was a keeper! The flavors are just delicious! I normally use fresh broccoli and steam it, but this time the frozen works great too. I have made this many times and I am making one for my sister in law since her kitchens being redone and my parent in laws right now as I am writing this.
Thank you for sharing this recipe!
Hi Tina, I’m so happy your loved it, thanks!
I’ve made this more times than I can count, it’s a family favorite! Usually I skip the crust, sub garlic powder for garlic salt, double the rest of the recipe and bake in a 9×13 for the same amount of time. I’ve also used a sheet of puff pastry for a round single quiche or for the 9×13 – all the variations are good! We’ve done chopped ham instead of bacon, leftover roasted asparagus for the broccoli, Swiss and Gruyère instead of the cheddar. All have been devoured! Thanks so much for this family favorite!
Thank you!
Hello, this quiche looks delicious! I’m wondering about it’s consistency. I’ve been searching to replicate a quiche I had at a restaurant where the custard was soooo light and fluffy! A lot of quiches are very dense and heavy and I’m trying to avoid that. How would you describe this one? Many thanks!
I’m not sure I would describe this quiche either way. The egg filling isn’t whipped, maybe that’s what you’re looking for.
Do you have any adjustments for egg whites only?
I haven’t tested this with only egg whites. That said, if you plan on using an egg white substitute purchased at the store, it should work. You may need to play with the amount a little. Let us know how it goes!
Can you freeze this?
Yes, you can.
Delicious
Thank you!
I’ve made this quiche several times. Delicious. Last time I made it, silly me I forgot to put the pie shell in and it was a great mistake cause it was better. I’m doing the same tonight. Thank you
This recipe is the bomb!
Thanks so much!
I found this recipe on facebook several years and thought how easy it looked to cook. I had all the ingredients and thought to give it try. My whole family loved it. I have it about once every 2 or three weeks. I change up some of the ingredients. It’s still good.
I have one simple question. How many calories does it have per slice? (8 slices to a pie) I’m on a diet and would like to know. I tried to find the answer on this website but could not find it. FYI, it really doesn’t matter how many calories it has, I’ll make it anyway and still have a slice. I’ll just cut calories somewhere else. :-))
Hi Susan, I’m delighted your family is enjoying this quiche. The nutrition info is at the bottom of the recipe card. Thanks so much!
Thank you for responding so quickly. I guess I should have looked more closely.
This is the best quiche I’ve ever eaten. And it comes out absolutely beautiful! The creamy custard with cheese and broccoli were just phenomenal. So far I’ve made it twice. I do find the garlic salt and onion powder a bit too strong, even after halving the quantities the second time. I think next time I will leave those two out completely and see how that comes out. It’s so worth the time to experiment, because even though the spice tastes were too strong for me, the quiche aside from that was absolutely perfect. This is definitely a go-to dish for all occasions.
I would caution anyone from leaving salt out of any dish, unless it’s a health issue, of course. You can certainly adjust to your taste but, I don’t recommend omitting it altogether.
Wonderful!
Never had quiche but tried this for breakfast. Delicious!
Thanks so much!
This is a go-to recipe for me! It is delicious and turns out perfect every time. I have only ever made it without a crust, just spray the pan with some oil and it comes right out. Makes great left overs too.
Thanks so much!
I was wondering if anyone made this without the crust, thanks for your post!
Hi Marilyn, I think you could make this without the crust. I do have a crustless spinach quiche recipe in the recipe index if you need it to reference.
That is good to know. Less calories
I just cooked my first quiche following your recipe. The instructions were easy to follow & it came out really good. Glad I found your recipe!
Hi Elaine, I’m so happy you enjoyed this recipe, thanks!
This was very good. I omitted the crust and it was still good. I used half and half because that is what I had. Next time I will use less garlic salt. It was a little salty for me. My husband loved it.
For future consideration, when you omit such a major ingredient as you did for the crust in this quiche recipe, it changes the balance of the whole dish. Omit, and you really should expect the balance to be different than what was intended.
The quiche was great! Just wanted to point out that i love quiche and I make probably a dozen different kinds of quiches every summer. I always make them crustless. The only time I was concerned about the lack of crust was when the recipe called for only 2 eggs and I simply creased the eggs to 5, quiche came out perfect!