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.
Devour.
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.