Broccoli Cheddar Bacon Quiche

Course Breakfast, Main Course

Cuisine American, Southern

Keyword bacon-broccoli-quiche-cheddar, broccoli-cheddar-bacon-quiche, broccoli-cheddar-quiche-recipe

Prep Time 10

Cook Time 1

Resting Time 1

Total Time 2 10

Servings servings

Calories 460kcal

Author Melissa Sperka

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.

- 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.

- 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.