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.
Definitely the best, this is a keeper! Thank you!
Amazing! Have made many times and it is always a hit.
I’m so happy to hear that, thanks!
This is going in the save file ! Easy to make and was just as good day two . Husband said “it’s a keeper”
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.
I agree. This is the best quiche I’ve ever had! I hate mayonnaise with a white hot passion but I put it in anyway and it makes the quiche so creamy.
You’d never know it was there.
I used a frozen pie shell. Pre bake it for 10 minutes and then filled it and this quiche is phenomenal!
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!