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Broccoli Cheese Quiche with Bacon

This Broccoli Cheese Quiche with Bacon is a scrumptious twist on a classic quiche baked in a pie crust. It’s packed with broccoli florets, bacon and lots of cheddar cheese. This recipe uses biscuit mix in the filling stabilizes the egg custard giving it a smooth and delicious texture that the family will love at any meal.

Broccoli Cheddar Bacon Quiche

Easy Broccoli Cheese Quiche with Bacon Recipe

Quiche recipes are like savory pies. While they’;re often associated with breakfast and brunch, this savory broccoli cheddar quiche can be served at any meal. One bonus with this particular quiche recipe that sets it apart from others is; it isn’t baked in a crust. The biscuit mix in the filling gives it structure and allows it to set while baking, resulting in a beautiful piece of savory pie. How to make Broccoli Cheese and Bacon Quiche:

  • Crust – This quiche doesn’t bake in a pastry crust. Instead it uses biscuit mix i.e. Bisquick to add structure to the egg filling.
  • Broccoli – Steamed fresh or frozen broccoli florets.
  • Eggs – Six large eggs.
  • Bacon – 1/2 pound of classic bacon.
  • Vegetables – Green onions and red bell pepper.
  • Liquid – Half and half.
  • Cheese – Parmesan cheese and sharp cheddar cheese.
  • Butter – Salted or unsalted butter. 
  • Seasonings – Ground mustard, salt, black pepper, garlic powder and onion powder.
  • Biscuit Mix – Biscuit mix i.e. Bisquick or a similar brand.
step-by-step quiche preparation images cheese vegetables in a skillet

How to Make the BEST Broccoli Cheese with Bacon Quiche Recipe

As you look over the ingredient list you’ll see most of the items are staple pantry items and if you don’t have a particular ingredient, no worries, they’re easy to find in any grocery store.

  • Kitchen tools you’ll need to make Broccoli Cheese Quiche: Medium bowl, small bowl, whisk, sharp knife and cutting board, cheese grater measuring cups and spoons, whisk and 9 inch fluted tart pan or deep dish pie pan.
  • If you’d like to give this quiche a kick, use pepper jack cheese in place of the sharp cheddar cheese.
  • For a timesaver, you can assemble and bake this quiche in advance and then warmed just before serving.
  • If you prefer, you can use diced ham or cooked and crumbled sausage in place of the bacon.
  • I used Bisquick in this recipe.
  • While I make this quiche in a springform tart pan, a deep dish pie pan or a similar size oven safe skillet would also work. Just make certain it is deep a standard depth pie dish won’t work
  • Store baked Broccoli Cheese Quiche chilled in the refrigerator for up to 4 days.
  • Reheat in single servings in the microwave or in a 350°F air fryer for a few minutes just until heated through.
  • When it comes to quiche there’s no wrong time of day to serve them. Quiche can be served for breakfast, brunch, lunch or supper. Add a fruit salad or a spinach salad, and it’s a full meal in no-time.
Broccoli Cheddar Bacon Quiche

More Easy Quiche Recipes to Make

Broccoli Cheddar Bacon Quiche

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Helpful Kitchen Items:

Broccoli Cheese Quiche with Bacon

Prep Time15 minutes
Cook Time45 minutes
Stand time15 minutes
Total Time1 hour 15 minutes
Course: Breakfast, brunch, Main Course
Cuisine: American
Keyword: broccoli-cheddar-bacon-quiche, easy-cheese-quiche, quiche-recipes
Servings: 8 pieces
Calories: 534kcal
Author: Melissa Sperka


  • 1/2 lb bacon cooked and crumbled
  • 3 medium green onion thinly sliced
  • 1/3 cup diced red bell pepper
  • 4 Tbsp butter divided
  • 2 1/2 cup half & half
  • 6 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dry mustard
  • 1/2 tsp salt my adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 cup steamed broccoli florets chopped and cooled
  • 2 cup shredded sharp cheddar cheese divided
  • 1 1/4 cup biscuit mix i.e. Bisquick


  • Preheat the oven to 375°F and spritz a 9-inch deep dish non-stick pan with cooking spray.
  • In a skillet, cook the sliced green onion, diced red bell pepper with 2 Tbsp butter until softened, around 2 minutes. Remove from the heat.
  • In a medium-size mixing bowl, whisk together half & half, eggs, Parmesan, mustard, salt, pepper, garlic and onion powder. Melt remaining 2 Tbsp melted butter add to bowl whisking until combined.
  • To the bowl add sauteed vegetables, bacon, broccoli, 1 1/2 cup shredded cheddar cheese and biscuit mix. Stir until fully combined.
  • Pour into the pan and sprinkle the remaining 1/2 cup cheddar cheese on top.
  • Bake for 40-45 minutes or until golden and the center is set when gently shaken. Check the quiche at 40 minutes and lay a piece of aluminum foil on top to prevent over-browning, if needed.
  • Let stand for 15 minutes before cutting.


Serving: 1piece | Calories: 534kcal | Carbohydrates: 19g | Protein: 21g | Fat: 42g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 930mg | Potassium: 353mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 25mg | Calcium: 387mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Love this recipe. I use it all the time. I have been known to substitute some ingredients. But it’s great!! I was looking for calories, fat, sodium and cholesterol numbers per slice.

  2. Could you make this the night before? Leave the raw ingredients in the pan & refrigerate. Bring the pan out of the fridge in the morning. Let the dish come to room temperature over two hours. Then bake in the oven?
    thank you!

  3. Hello, I’m from Perú and I don’t think there’s a bisquick mix here, Could you please tell me how to make one with regular ingredients? Nothing premade or ready to use works for me 🙁
    Thank you in advance 🙂


    1. Thank you for visiting from Peru! I’m not certain I have an answer or know what to suggest that would be available in your market. Feel free to browse the archives for alternatives.

    2. Recipe is from Sue.
      “homemade bisquick mix”!!

      6 cups all-purpose flour
      3 tablespoons baking powder
      1 tablespoon salt
      1 cup vegetable shortening
      Sift flour, baking powder and salt three times into a large bowl.
      Cut in shortening with a pastry blender until mixture resembles fine crumbs.
      Store mixture in airtight container in the refrigerator up to 4 months.
      Use whenever your recipe calls for “Bisquick mix”.

  4. Anyone have trouble with this sticking to the pan? I have tried the cooking spray as well as grease (butter) and flour but it still sticks. Any suggestions.

    1. Cathy, I haven’t had that issue, are you using a homemade crust or a quality pre-made? I highly recommend Mrs Smiths if you’re using a premade. Otherwise just make sure you’re spraying the pan liberally.

      1. I was under the impression that there wasn’t a crust with this quiche. I find that when I make this it is really hard to get it out of the pan and it is a real pain to clean the pan afterwards. I will spray it more liberally next time.

      2. Cathy, my apologies I have another quiche similar to this that has a crust here on my website and had that one in mind when I answered. Again, I’ve never had an issue with this quiche sticking.

    2. I cut a circle of waxed paper and put it in the pan.Spray the pan first. Then re-spray the waxed paper. No stickibg! I use this method for cakes etc. Good luck.

    1. This quiche is best when made and served at the same time. That said, you can freeze after baking. Thaw in the refrigerator before reheating.

  5. What is half and half as well as what are the ingredients of Biscuit mix? We don’t get either of these in South Africa so what must I use to substitute?
    Best wishes
    Judy Hutchings

    1. Half & half is half whole milk and half heavy cream. I’m not certain if there’s a substitute for the Bisquick that I can recommend in SA.

      1. You can make your own “homemade bisquick mix”!!

        6 cups all-purpose flour
        3 tablespoons baking powder
        1 tablespoon salt
        1 cup vegetable shortening
        Sift flour, baking powder and salt three times into a large bowl.
        Cut in shortening with a pastry blender until mixture resembles fine crumbs.
        Store mixture in airtight container in the refrigerator up to 4 months.
        Use whenever your recipe calls for “Bisquick mix”.

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