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 I can tell you firsthand that they do! Quiche is a winning option for any meal.
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: (Scroll down for full printable recipe.)
- Pie Shell – Preheat the oven to 350°F. Place the frozen pie shell on a baking sheet. Set aside.
- Filling – In a medium size mixing bowl whisk together the eggs, cream, mayonnaise, garlic salt, onion powder, Dijon, and black pepper until fully combined.
- Mix-ins – Fold in the broccoli florets, green onion, bacon and 1 cup shredded cheese. Pour into the pie shell.
- Cheese – Sprinkle the top with the remaining 1/2 cup shredded cheddar cheese.
- Oven – 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.
- Cool – Allow to cool to warm before cutting.
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.
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!
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!
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.
Oh wonderful, I’m glad you found this one. Enjoy!
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!
Hi Cathy, my family of boys love quiche. I’m so happy he enjoyed it, thanks so much for visiting!
So delicious!
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.
I used cubed ham instead of bacon….very delicious! This is a great recipe.
Would it go bad if I added more bacon?
I think you could add more if you like, sure.
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!
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.
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!
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!
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.
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.
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.
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?
Yes use hash browns as crust. And pour everything over it and then bake as stated in reciepe
Could you make this the night before and cook it in the morning?
I usually make and bake, so I’m not certain.
The crust will be soggy .otherwise yes you can
HI, can this be made without a pie crust?
Just pour it into a pie dish and bake until set.
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.
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.
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 bought refrigerated pie crusts. Can I use the same way?
Yes, you can.
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 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!