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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.

Broccoli Cheddar Bacon Quiche


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 Broccoli Cheddar Bacon Quiche

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.
Broccoli Cheddar Bacon Quiche

More Easy Quiche Recipes to Make

Broccoli Cheddar Bacon Quiche

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Helpful Kitchen Items:

Broccoli Cheddar Bacon Quiche

Prep Time10 minutes
Cook Time1 hour
Resting Time1 hour
Total Time2 hours 10 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: broccoli-cheddar-bacon-quiche, broccoli-cheddar-quiche-recipe
Servings: 8 servings
Calories: 460kcal
Author: Melissa Sperka

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.

Nutrition

Serving: 1piece | Calories: 460kcal | Carbohydrates: 16g | Protein: 13g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 843mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 923IU | Vitamin C: 11mg | Calcium: 205mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

120 Comments

  1. 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!

    1. 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!

  2. 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.

  3. 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!

    1. 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.

  4. 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.

  5. 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.

    1. 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!

  6. 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.

    1. So happy you enjoyed it and for a special occasion, too. I agree this quiche reheats quite well. Thanks for letting me know!

    1. 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.

      1. 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.

  7. 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!

    1. 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!

    1. 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.

    2. 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.

  8. 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.

  9. What do you mean by frozen pie shell? Like a oie crust? Can I make it without. Trying to cut carbs. Thanks 🙂

  10. 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.

    1. 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!

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