Broccoli Cheddar Bacon Quiche
This easy Broccoli Cheddar Bacon Quiche is loaded with tender broccoli, melty cheddar cheese, and smoky bacon, all baked into a rich, savory egg custard. The smoky flavor from the bacon adds a mouthwatering depth to every bite. Perfect for brunch, lunch, or dinner, this quiche also shines on special occasions like Thanksgiving, Christmas, Easter, Mother’s Day, Father’s Day, or when entertaining. It’s a delicious and versatile dish that’s a guaranteed crowd-pleaser any time of day.
Ingredients to Make Broccoli Cheddar Bacon Quiche Recipe
I simply love quiche! I’m not sure if it’s the ease of preparation or the fact that they’re 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 Southern bacon broccoli quiche has a surprise ingredient. Mayonnaise. It’s not a large amount, however it gives a really creamy texture to the egg custard as well as a slight twist in flavor. Many broccoli casserole recipes include mayonnaise as an ingredient so it makes sense that it works so well with the bacon, broccoli and cheddar cheese in this easy quiche recipe.
Checkout this quick list of ingredients to make simple Broccoli Bacon Quiche Cheddar: (Scroll down for full printable recipe card.)
- Pie Crust – One 9-inch deep dish crust, I used a frozen pie shell which doesn’t requiring thawing or prebaking prior to filling, making for easy prep.
- Whole Eggs – Five large eggs form the base of the egg custard.
- Broccoli – Steamed broccoli florets, not broccoli cuts. Go for the gold.
- Bacon – Crispy cooked bacon adds a smoky flavor.
- Liquid – One cup heavy cream or half and half. Half and half is thinner and should be reduced to 3/4 cups.
- Mayo and Mustard – These add a creaminess to the egg custard and tangy taste.
- Onion – Thinly sliced green onion for a mild onion flavor.
- Seasonings – Garlic salt or one teaspoon plain salt and garlic powder, onion powder and black pepper.
- Cheese – Shredded shredded sharp cheddar cheese divided
Can I Use a Homemade Crust for Quiche?
Absolutely! Should you choose to use a homemade pie crust, you should blind bake it for a few minutes. Press the pie dough into a deep dish pie plate, prick the bottom with a fork, cover with parchment paper and fill with pie weights or dried beans. Prebake the crust in a 375°F oven for 6 minutes. Fill the crust according to the recipe and bake the bacon broccoli quiche according to the recipe. Prebaking will prevent the bottom crust from becoming soggy. See my Flaky Pie Crust recipe here.
How to Make the BEST Broccoli Cheddar Bacon Quiche Recipe
- Heat Oven and Prep Pie Shell – Preheat the oven to 350°F. Place the frozen pie shell on a baking sheet.
- Make Filling – In a medium size mixing bowl whisk together the eggs, heavy cream, mayonnaise, garlic salt, onion powder, Dijon, and black pepper until fully combined.
- Mix-ins – Fold in the broccoli florets, green onion, bacon and one cup shredded cheese. Pour the egg mixture into the pie shell.
- Cheddar Cheese – Sprinkle the top with the remaining cheddar cheese.
- Oven – Bake per the cook time in the recipe 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 broccoli bacon quiche stand time on the counter to set before cutting.
Tips for Making Broccoli Cheddar Bacon Quiche
- 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.
- Use a Sheet Pan to Move the Quiche – 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.
- No Need to Thaw a Frozen Pie Crust – 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.
- Drain the Broccoli Well – The broccoli should be well drained after cooking to remove excess moisture. You can drain on paper towels and gently squeeze to remove any liquid.
- Serving Suggestions – We like this quiche for breakfast, brunch lunch or dinner. Serve it with a fruit salad for brunch or with a side salad for dinner.
Recipe Variations and Substitutions
- Frozen or Fresh Broccoli – 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 use broccoli florets and not broccoli cuts.
- Onion Substitution – You can use chives in place of green onions.
- Cheese – You could use another variety of cheese, swiss cheese or gruyere cheese are both tasty options. You could sprinkle the top of the bacon broccoli quiche with parmesan cheese. You could use half and half or whole milk in place of heavy cream.
- Bacon – You could adapt this recipe using cubed ham in place of bacon.
- Vegetables – You could add sautéed bell pepper or mushrooms to the filling. Not a huge amount, or the egg mixture won’t fit into the pie shell.
- Why Mayonnaise? Well, in this instance it hearkens back to a broccoli casserole and adds creaminess to the egg filling. You can omit it, with no other adjustments needed.
Storage and Leftovers
- Leftovers – Store baked Broccoli Cheddar Bacon Quiche covered with plastic wrap or foil chilled in the fridge for up to 3 days.
- Reheating – 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. You can also reheat in single servings in the microwave or an air fryer.
- Freezer – You can bake, cool and wrap this broccoli quiche and pop it into the freezer for a make ahead time saver for up to 2 months.
- Freezer Tips – If freezing a baked quiche, thaw it in the refrigerator then reheat in a preheated 325°F oven with a piece of foil laying on top. Bake for 15-20 minutes extending the baking time, until it’s heated through.
More Easy Quiche Recipes to Make
- My Southern 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.
- Canadian Bacon Quiche with a hash brown crust.
- Crustless Mini Vegetable Quiche are made in no time flat in a muffin pan.
- Use leftover holiday ham to make this Ham and Spinach Quiche.
- You can never go wrong with homemade Quiche Lorraine.
- 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
- 4 slices bacon cooked and crumbled
- 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 or teaspoon salt and garlic powder
- 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
- 1 1/2 cup shredded sharp cheddar cheese divided
Instructions
- Cook the bacon slices in a large skillet over medium-high heat until crispy. Remove to paper towels to drain, then chop. (Freeze bacon grease for future use.)
- 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 stand on the counter for 15 minutes, then slice and serve.
Notes
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- Most often I use a frozen pie shell for this bacon broccoli quiche recipe. When doing so, there’s no need to thaw it and I never parbake it.
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- Can I Use a Homemade Crust for Quiche? Absolutely. Should you choose to use a homemade pie crust prick the bottom with a fork, cover with parchment paper and fill it with pie weights or dried beans. Prebake the crust in a 375°F oven for 6 minutes. Fill the crust and bake the bacon broccoli quiche according to the recipe. Prebaking will prevent the bottom crust from becoming soggy. See my Flaky Pie Crust recipe here.
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!