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.
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 in this quiche, too..
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.
A couple of other mouthwatering ways to serve quiche you may like is this savory Chicken Quiche, Bisquick Impossible Quiche Recipe and Mini Quiche 4-Ways perfect for breakfast or brunch.
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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
February 5, 2016 at 10:17 pmI 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
February 6, 2016 at 8:18 amI 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
March 6, 2016 at 10:14 amWhat do you mean by frozen pie shell? Like a oie crust? Can I make it without. Trying to cut carbs. Thanks 🙂
Melissa says
March 6, 2016 at 10:31 amYes, a frozen pie shell and frozen pie crust is the same thing.
Cindy says
April 2, 2016 at 8:39 pmI bought refrigerated pie crusts. Can I use the same way?
Melissa says
April 3, 2016 at 8:19 amYes, you can.
Brenda says
June 11, 2016 at 7:43 pmI 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
June 11, 2016 at 8:10 pmThe same amount.
Bea F says
September 20, 2016 at 4:10 pmI’m watching my calories, how will using low fat milk effect the texture and taste?
Melissa says
September 20, 2016 at 4:37 pmHi 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
May 31, 2017 at 7:37 pmYou can sub fat free evaporated milk.
J Muse says
February 11, 2018 at 11:50 amI 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
September 21, 2016 at 5:53 pmHI, can this be made without a pie crust?
Melissa says
September 21, 2016 at 6:50 pmJust pour it into a pie dish and bake until set.
Patty says
October 10, 2016 at 2:49 pmCould you make this the night before and cook it in the morning?
Melissa says
October 10, 2016 at 7:10 pmI usually make and bake, so I’m not certain.
Bettie says
February 25, 2018 at 9:41 amThe crust will be soggy .otherwise yes you can
Debby says
October 16, 2016 at 12:48 pmSounds 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
October 16, 2016 at 3:41 pmI’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
February 19, 2017 at 6:54 pmDid you make this for the wedding shower? If so how did it turn out?
Bettie says
February 25, 2018 at 9:42 amYes use hash browns as crust. And pour everything over it and then bake as stated in reciepe
Rosemary Morsani says
November 21, 2016 at 5:02 pmShould you pre-bake crust a little so it wont be soggy?
Melissa says
November 21, 2016 at 5:35 pmThis 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
February 9, 2017 at 10:09 pmI always do Rosemary. For whatever reason, every time I don’t pre cook the pastry it’s soggy.
Delores Clark says
April 13, 2018 at 3:46 amPlace 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
January 11, 2017 at 10:18 amHave you ever made this using all egg whites?
Melissa says
January 11, 2017 at 11:23 amI haven’t but, would love to know how it turns out if you try it.
Connie F Price says
March 27, 2017 at 4:32 pmMelissa, 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
March 27, 2017 at 4:39 pmSo happy you enjoyed it and for a special occasion, too. I agree this quiche reheats quite well. Thanks for letting me know!
Michaela says
April 2, 2017 at 5:11 pmJust 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
November 18, 2017 at 6:26 pmI 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
June 6, 2017 at 5:09 pmMade 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
June 6, 2017 at 6:15 pmWonderful, thanks for letting me know!
Mercedes says
July 4, 2017 at 8:37 pmWould it go bad if I added more bacon?
Melissa says
July 4, 2017 at 9:51 pmI think you could add more if you like, sure.
Deb says
July 28, 2017 at 10:00 amI used cubed ham instead of bacon….very delicious! This is a great recipe.
Bri says
August 28, 2017 at 11:50 pmIs there a substitute for the heavy cream? #lactoseintolerant
Melissa says
August 29, 2017 at 10:57 amI 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
September 2, 2017 at 4:52 pmSo delicious!
Cathy Craven says
November 9, 2017 at 11:14 amJust 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
November 9, 2017 at 11:22 amHi Cathy, my family of boys love quiche. I’m so happy he enjoyed it, thanks so much for visiting!
Robbin Goff says
December 9, 2017 at 12:37 pmThank 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
December 9, 2017 at 5:47 pmOh wonderful, I’m glad you found this one. Enjoy!
Mary says
January 5, 2018 at 12:38 amI 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
January 5, 2018 at 9:26 amHi 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
February 27, 2018 at 1:43 amHi! 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
February 27, 2018 at 7:34 amHi Trish welcome! Sure, just make sure you squeeze out all the liquid.
Amy says
April 27, 2018 at 6:58 pmFabulous 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
April 27, 2018 at 7:14 pmThat’s music to my ears, thank you!
Tennille says
April 29, 2018 at 12:50 pmCan this quiche be frozen to eaten at a late time and still taste the same?
Melissa says
April 29, 2018 at 2:43 pmIt can be frozen. Thaw in the fridge then reheat in a 350°F oven.
Ren says
May 23, 2018 at 1:31 pmHad 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
January 1, 2019 at 1:03 pmThis 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
January 1, 2019 at 1:12 pmWonderful Jan, it does lend a silkiness to the custard that’s difficult to explain without tasting. Thank you!
Colleen says
May 13, 2019 at 7:02 pmHi Melissa. I wonder if sour cream could be substituted for the mayo? My husband hates mayo and I would never hear the end of it. 🙂
Melissa says
May 13, 2019 at 8:44 pmHi Colleen, you could use sour cream instead, sure. You could just omit otherwise.