Bacon Broccoli Quiche

This flavorful combination of bacon, broccoli, eggs, milk, and the cheese of your choice will bring family and friends back to this recipe over and over again. Serve it at your next brunch or supper and you’ll taste why.

Close view of the quiche on a white plate with a fork

Quiche is among my favorite brunch fare. For some reason, I don’t usually eat it for breakfast. That might be because I feel it’s a ‘special treat’ type of food, and when I make a fun breakfast, it would be pancakes, French toast, or something on which I can dribble maple syrup. I love maple syrup.

This broccoli bacon quiche is one of my favorite quiche recipes because, well, bacon. I adore the taste of bacon. I also love broccoli. When I was a vegetarian, I could eat a whole head of broccoli by myself. Add in some cheddar cheese and I’m in eggy heaven!

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Helpful tips

  • I don’t make my own crust and I’m okay with that. I use a frozen 9-inch crust in a foil pie plate.
  • I don’t cook the pie crust before I add the egg mixture. I like it best if it’s not pre-cooked, and I also don’t get burnt crust, which is a win for me.
  • I use almond milk because hubby is lactose intolerant, but I’ve made this recipe with half & half and it comes out beautifully. The creamer makes the quiche richer and decadent.
  • I use uncured, no-sugar-added bacon and you’d never know it by the flavor. Try it and see.
  • If you’ve ever tried to cut bacon with a knife, you know it’s difficult, so one of my kitchen hacks is to cut bacon with kitchen shears. It is so easy and very satisfying to hear the snip of the scissors and see the cut bacon.
  • If the fat builds up when you’re sautéing the bacon, it can take longer for the bacon to get crispy, so take a spoon or ladle and transfer the extra fat to a glass container. Don’t toss it as you will be cooking the broccoli in it.
  • To save calories, you could parboil the broccoli, BUT I say live a little and sauté the broccoli in the bacon fat for extra flavor.
  • I make this with different cheeses all the time. I love a shredded cheddar, but if you prefer, you could also add Swiss, Gruyère, smoked Gouda, or Muenster.
  • As all ovens are different, check the quiche after 40 minutes. I find that it takes at least 45 minutes in my oven. To see if it’s done, slide a butter knife into the egg mixture (don’t pierce the crust) and if it comes out clean, the quiche is done.
  • I don’t find that this quiche spills over in the oven while it’s cooking, but if you want to cook the quiche on a baking sheet, do so.
  • The quiche will deflate somewhat after you take it out of the oven, and that’s normal.

How to make bacon broccoli quiche

Pre-step

Get a sauté pan, medium bowl, whisk and rubber spatula.

Step one

Gather the ingredients – bacon, eggs, cheddar cheese, milk, and broccoli. (A) Also have your 9-inch frozen pie pan crust on hand. I put it in the fridge while I’m waiting for everything to be cooked.

Step two

Turn the heat under the sauté pan on medium heat. Take your kitchen shears and cut the bacon into 1 inch pieces. Add bacon to the pan and stir occasionally. You want the bacon to be crispy.

Step three

While the bacon is cooking, chop the broccoli florets in small pieces and set aside. (B)

Left - bacon, cheddar cheese, eggs, and broccoli. Right - broccoli cut up in front of eggs, cheese and milk

Step three

You may have to remove some of the bacon fat to help the bacon crisp up faster. Take a spoon or ladle and transfer the bacon grease to a glass jar or container (but don’t toss it as you will need it).

Line a plate with paper towels and once the bacon is done, add it to the paper towels and blot the grease off it.

Step four

Leave the bacon fat in the pan, add back some of the fat you removed in the step above and put the broccoli pieces into the pan. Toss and cook for 5 minutes. (D)

Left - bacon cooked and in pieces on a paper towel. Right - broccoli cooked in a pan

Step five

Preheat the oven to 350 degrees Fahrenheit.

Step six

Crack the eggs into the mixing bowl and add salt. (E) Add milk and sprinkle some ground black pepper. (F)

Left - eggs and salt in a glass bowl. Right - milk and pepper added to the eggs.

Step seven

Whisk the ingredients together until combined. (G)

Step eight

Break the bacon into smaller pieces. Add to the egg mixture along with shredded cheddar cheese.

Left - eggs and milk whisked together in a glass bowl. Right - bacon and cheese added to eggs

Step nine

Next, add the broccoli (I) and, using a rubber spatula, mix the ingredients together. (J)

Left - sautéed broccoli added to egg mixture. Right - egg mixture combined together

Step ten

Pour the egg mixture in the pie pan with pre-made crust (K and L).

Overhead and 45 degree view of egg mixture in raw pie crust

Step eleven

Place in the oven for 45 minutes. To make sure it is done, slide a butter knife into the eggy part and if the knife comes out clean, the quiche is done.

Quiche fresh out of the oven with white plates and a server

Yum.

Let’s cut a piece of this bacon broccoli quiche.

A slice of quiche on a server held over the pie

And plate it.

Vertical view of the slice of quiche on a plate

And we have to look at the quiche still in the pan.

Two slices taken out of the bacon broccoli quiche in the crust

So good. I hope you enjoyed this bacon broccoli quiche recipe.

Other breakfast fare

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A piece of broccoli quiche on a white plate with a fork on the side - square

Bacon Broccoli Quiche

This flavorful combination of bacon, broccoli, eggs, milk, and the cheese of your choice will bring family and friends back to this recipe over and over again. Serve it at your next brunch or supper and you'll taste why.
5 from 6 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: French
Keyword: bacon broccoli quiche, bacon quiche, broccoli cheddar quiche
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8 pieces
Calories: 273kcal

Ingredients

  • 4 slices bacon
  • 2.5 cups broccoli (fresh and cut into small pieces)
  • 4 large eggs
  • 1 cup milk (I use almond milk – but you can use regular milk, half and half, or cream)
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup shredded cheddar cheese
  • 1 9 inch pie crust (frozen)

Instructions

  • Heat a medium sauté pan on medium heat. Cut up the bacon into 1 inch pieces and add to the pan as it heats up. Separate each slice with a wooden spatula and cook until crispy. Stir every 30 seconds or so. This takes around 5 minutes.
    Note: You may need to spoon some bacon fat out as the meat cooks. Spoon it into a glass container and save as you'll need it for the next step.
    4 slices bacon
  • While the bacon is cooking, cut up the broccoli into small pieces and set aside.
    2.5 cups broccoli
  • Line a plate with paper towels and once the bacon is done, remove it from the pan and place it on the plate. Blot the extra grease off the bacon with a paper towel.
  • Preheat oven to 350 degrees Fahrenheit.
  • Add a few tablespoons of bacon fat back into the sauté pan and add the broccoli to the pan. Sauté for 5 minutes, stirring every minute.
  • Crack eggs in large mixing bowl, add salt, pepper, milk and whisk until combined.
    4 large eggs, 1 cup milk, 1 teaspoon salt, 1/4 teaspoon ground pepper
  • Crumble the bacon further into the sizes you want and add it to the egg mixture.
  • Add shredded cheese and broccoli and mix with the eggs with a rubber spatula.
  • Pour egg mixture into the frozen pie shell and bake for 45 minutes. As all ovens are different, check to see if the quiche is done after 35 minutes by sticking a butter knife in the center. If it comes out clean, it's done.
    1 9 inch pie crust
  • Serve
  • Smile
  • Enjoy
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Notes

Helpful tips
  • I don’t make my own crust and I’m okay with that. I use a frozen 9-inch crust in a foil pie plate.
  • I don’t cook the pie crust before I add the egg mixture. I like it best if it’s not pre-cooked, and I also don’t get burnt crust, which is a win for me.
  • I use almond milk because hubby is lactose intolerant, but I’ve made this recipe with half & half and it comes out beautifully. The creamer makes the quiche richer and decadent.
  • I use uncured, no-sugar-added bacon and you’d never know it by the flavor. Try it and see.
  • If you’ve ever tried to cut bacon with a knife, you know it’s difficult, so one of my kitchen hacks is to cut bacon with kitchen shears. It is so easy and very satisfying to hear the snip of the scissors and see the cut bacon.
  • If the fat builds up when you’re sautéing the bacon, it can take longer for the bacon to get crispy, so take a spoon or ladle and transfer the extra fat to a glass container. Don’t toss it as you will be cooking the broccoli in it.
  • To save calories, you could parboil the broccoli, BUT I say live a little and sauté the broccoli in the bacon fat for extra flavor.
  • I make this with different cheeses all the time. I love a shredded cheddar, but if you prefer, you could also add Swiss, Gruyère, smoked Gouda, or Muenster.
  • As all ovens are different, check the quiche after 40 minutes. I find that it takes at least 45 minutes in my oven. To see if it’s done, slide a butter knife into the egg mixture (don’t pierce the crust) and if it comes out clean, the quiche is done.
  • I don’t find that this quiche spills over in the oven while it’s cooking, but if you want to cook the quiche on a baking sheet, do so.
  • The quiche will deflate somewhat after you take it out of the oven, and that’s normal.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 16g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 443mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 25mg | Calcium: 172mg | Iron: 1mg
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12 Comments

  1. Oh yum! I love all the flavors and textures packed into this quiche. Definitely the perfect accompaniment to brunch and entertaining.

  2. This quiche was excellent! I had a few mushrooms, sliced and sautéed them, and added them to the quiche. My whole family loved it – a winner! Thank you for a wonderful, easy and delicious recipe!

  3. A quiche is a staple in our house because it’s so versatile. I can’t believe I’ve never tried making it with broccoli, it was really good and everyone wanted seconds. Definitely our new favorite savory breakfast recipe.

    1. Thanks, Veronika! We try to have quiche every few weeks and this is definitely our favorite. Thank you for your comment.