Deliciously easy, totally cheesy and filling, made in about 30 minutes, this broccoli quiche is great for making ahead!
Hi! It’s been a busy few weeks for me – work has been busy, my Mum is visiting from New Zealand and we are busily preparing for my oldest son, H, to go into kindergarten in August. Just looking at the calendar, I’m freaking out a little bit, there’s just so much going on.
Whenever I start feeling anxious about how little time I have, I usually go in the kitchen and make a big pile of food. I know, I know – if I have no time, then how do I have time for this? Well, I’m a big believer in doing this today that my future self will be thankful for.
Make the bed? Future me will be super happy to see it all tidy when she gets home from work.
Make a quiche? Future me will be super happy to find it in the fridge after a day at work!A deliciously easy, cheesy quiche, made in 30 min, this one is great for making ahead! #kyleecooksClick To Tweet
Easy Bacon & Broccoli Quiche
This Quiche 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.
You could eat it warm, or chill it and eat it cold with some salad (and an extra large glass of wine).
What’s in it then?
I’m so glad you asked!
See? Simple ingredients!
Want more make ahead meals? Of course you do!
- 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 eggs
- 1 tsp salt
- 1 tsp pepper
Preheat the oven to 350F.
In a large skillet, cook the bacon until crisp. Remove from skillet and drain on a paper towel.
Add the 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 the cheese. Mix roughly until well combined.
Add the bacon, broccoli and cheese to the unbaked pie crust.
Whisk together the milk, cream, eggs, salt and 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.
Adapted only slightly from http://www.savorysimple.net