Easy Bacon Broccoli Quiche Recipe
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This Broccoli Quiche Recipe (with bacon) is deliciously easy, totally cheesy and filling, made in about 30 minutes, and great for making ahead!
As a sweet brunch companion, my Blueberry Breakfast Casserole is a fruity make-ahead bake that will round out your menu and delight your guests.
Quiche is one of my favorite things to eat, simply because it really can be eaten at any time of day. A friend of mine’s kids called this “breakfast pie” and I quite agree.
This is perfect for brunch, lunch or a dinner with a yummy arugula salad on the side. Awesome for those nights where you just don’t feel like cooking or just want something light. If you want a simpler, super classic version, this ham and cheese quiche is a great next one to try.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Want the basics of how this goes down?
First we’ll cook the bacon, next we’ll cook the broccoli.
Then, we’ll whisk together the egg mixture and add that with the bacon and broccoli to the pie crust. Last, we bake it. Finally… we devour it.
Pretty easy, right?
Why you’ll love this recipe
- This is a great recipe to make ahead. If you have a little extra time, make a quiche. Future you will be super happy to find it in the fridge after a day at work!
- Easy and delicious. This is a great one for those new to quiche making.
- It has bacon. I feel like that should be enough for you to want to eat it.
Try my Crustless Spinach Tomato and Feta Quiche, or this Cheesy Sausage & Spinach Quiche (from Aunt Bee’s Recipes)
What is a quiche?
It’s a savory, baked flan or pie, made with eggs and cream or milk. There are so many flavor combinations that have their own names, like Lorraine and Florentine (Ham & Cheese/Spinach, respectively).
Mix up the fillings – meats, cheeses or seafood and make a fabulous quiche of your own creation!
This Broccoli Quiche Recipe is a good’un. VERY quick to prepare (especially if you use a pre-made crust, like I do!) and a quick stint in the oven – and it’s ready to go.
Should Quiche be eaten hot or cold?
Either! I love it both fresh out of the oven, and chilled. You could eat it warm, or chill it and eat it cold with some salad (and an extra large glass of wine).
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Safety Tip
- Grate your own cheese if possible. Store bought pre grated cheese has additives that make your finished dish a little gritty.
- Thick cut bacon is best in this quiche, it makes the bacon flavor more prominent.
- When cooking – place on a baking sheet. In case your eggs are bigger than mine, and there’s overflow – you want it on the baking sheet, not baked on the bottom of the oven!
- Use a store bought frozen pie crust to make this super easy. You can also make your own crust using your favorite crust recipe. You’ll want to blind bake it before filling.
- If you find that your crust is browning too quickly, cover the edges with tinfoil.
How to store quiche
Keep the quiche in the refrigerator. Cover tightly with plastic wrap and eat within 3-4 days.
Can quiche be frozen?
Yes! Just thaw in the refrigerator for several hours, and enjoy.
Can this quiche be made crustless?
Absolutely! Just skip the pie crust, and add the remaining ingredients into a pie plate, and bake. It will be take a little less time than the crusted one. Keep an eye on the center, it should not be jiggly.
Ingredients
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Jump- Pie crust. Use a store-bought deep dish crust or make your own if you’re feeling fancy. Just make sure it’s unbaked when you start.
- Bacon. Diced finely so it cooks up nice and crisp. You can swap for ham or cooked sausage if you want a different flavor.
- Broccoli. Chop it into small, bite-sized pieces so it softens nicely in the quiche. Fresh or frozen both work – just thaw and drain well if using frozen.
- Cheddar cheese. Adds creamy, cheesy goodness. Sharp cheddar is great for flavor, but you can use mild or a cheese blend too.
- Milk. Whole milk works best, but you can sub 2% in a pinch. Avoid skim – it’ll make the texture too watery.
- Heavy whipping cream. Gives the filling that rich, custardy texture. You can sub with half-and-half if needed.
- Eggs. Always use large eggs for baking. Room temperature is ideal so they mix in evenly.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350 degrees F.
Cook the bacon
In a large skillet, cook the bacon until crisp. Remove from skillet and drain on a paper towel.
Cook the broccoli
Add the broccoli to the same pan, and cook over medium until broccoli begins to soften (a few minutes).
Assemble
In a large bowl, combine the cooked bacon and broccoli, and then add the cheese. Mix roughly until well combined.
Add the bacon, broccoli, and cheese to the unbaked pie crust.
In a medium sized bowl, whisk together the milk, cream, eggs, salt and pepper.
Pour the egg mixture over the bacon/broccoli cheese into the pie crust.
Bake
Bake 30 minutes, or until you can’t see liquid in the center of the quiche (up to 45 minutes).
Let the quiche sit for 15 minutes before slicing.
Eat warm, or chill (covered) in the fridge for another day.
Devour.
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Easy Bacon Broccoli Quiche
Ingredients
- 1 deep dish pie crust unbaked
- 6 bacon slices diced finely
- 2 cups broccoli chopped
- 1 cup grated cheddar cheese
- ¾ cup milk
- ½ cup heavy whipping cream
- 3 large eggs
- 1 teaspoon salt
- ½ teaspoon cracked pepper
Instructions
- Preheat the oven to 350°F.
- In a large skillet, cook the 6 bacon slices until crisp. Remove from skillet and drain on a paper towel.
- Add 2 cups broccoli to the same pan, and cook over medium until broccoli begins to soften (a few minutes)
- In a large bowl, combine the cooked bacon and broccoli, and then add 1 cup grated cheddar cheese. Mix roughly until well combined.
- Add the bacon, broccoli and cheese to the 1 deep dish pie crust.
- Whisk together ¾ cup milk, ½ cup heavy whipping cream, 3 large eggs, 1 teaspoon salt, and ½ teaspoon cracked pepper.
- Pour over the bacon/broccoli cheese into the pie crust.
- Bake for 30 minutes, or until you can’t see liquid in the center of the quiche.
- Eat warm, or chill (covered) in the fridge for another day.
- Devour.
Video
Notes
Top Tips for making Bacon Broccoli Quiche
- Grate your own cheese! Store bought pre grated cheese has additives that make your finished dish a little gritty. Just bust out your grater!
- Thick cut bacon is best in this quiche, it makes the bacon flavor more prominent.
- When cooking – place on a baking sheet. In case your eggs are bigger than mine, and there’s overflow – you want it on the baking sheet, not baked on the bottom of the oven!
- Use a store bought frozen pie crust – or make your own!
- If you find that your crust is browning too quickly, cover the edges with tinfoil.
- Storing the quiche in the refrigerator – cover tightly with plastic wrap and eat within 3-4 days.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instgram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in February of 2019. It was republished with updated photos in May of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
There wasn’t enough of the custard to cover the other ingredients, so I added a 4th egg and an appropriate amount (1/3 of each) of milk/cream. Baked for almost an hour and the filling never solidified.
Great flavor if you like your quiche runny.
Hey Bart – if you didn’t increase other ingredients, I would not be expecting it to solidify/set. What size dish did you use?
I have a pretty large quiche pan but it’s not deep dish. I add an extra egg but don’t increase anything else and it’s perfect! It does rise up as it cooks too. I use this as a “base” recipe. I’ve used sausage, ham, tomatoes on top look pretty and taste good. It’s just a great recipe.
I added spinach leaves and made my own crust. I did bake it for 50 minutes – probably because of the spinach. Very easy and made a nice lunch. I didn’t have any cream so I just used milk and it probably wasn’t as rich as it could have been but that’s ok – I merely saved a few calories and I don’t think the difference would be that big. Thanks Kylee
I made my first quiche! I made this one with 8 slices of making that I cooked the night before in the oven and a bag of once frozen steamed brocholli in the microwave. I probably used a little less brocholi and a little more cheese. I also increased the temp halfway through to 400. It was ready in 35-40 mins and sat for 5 mins. I also used a lot of garlic powder! It was perfect for the mothers day brunch I hosted!
Made this tonight. Added in onion and leftover cooked mushrooms. Made my own piecrust as well. Also made a roux with the bacon fat and flour, added oat milk and replaced the cream/milk mixture. It was delicious.
I found that the cooking time was way off. I added 15 minutes and still the crust wasn’t fully cooked. After taking it out of the oven and resting a bit I popped it back in the oven for another 30 minutes. If, if I make it again I would use less liquid and more eggs. Also increase cooking time to at least 50 minutes. But once I added the last 30 minutes it was quite good.