Thanks to store-bought pie crust, this broccoli and bacon quiche is a simple recipe that comes together with ease. It makes for a satisfying breakfast or lunch, and it's perfect for meal prep because it stores well and heats up quickly, making it an easy option for busy mornings.
Quiche is my go-to breakfast for special occasions and holidays. I personally believe flaky pie crust and creamy, custardy egg filling are a match made in heaven.
And when you throw in some salty bacon and fresh broccoli, it's a chef's kiss!
When testing this broccoli bacon quiche, I relied on my go-to base recipe that never lets me down. It's the same one I use for all my quiches, including my popular sausage and spinach quiche. Once you have a solid base, it’s easy to get creative with different fillings!
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Why you'll love this recipe
- Easy - Skip the hassle of making dough from scratch. Premade crust saves so much time and effort!
- Flavor - Broccoli and bacon quiche is salty and savory yet still light and perfect for springtime, Easter, and Mother's Day.
- Texture - My quiche is on the heartier side. It's firm and filling and, at the same time, delicate and fluffy.
Ingredient notes
- Frozen pie crust - To save time and effort, I like to start with a frozen pie crust. I used Marie Callender's pie crust when testing this recipe, but I've also had great results with Wholly Wholesome, which I've used for years.
- Broccoli - Chop your broccoli into small, bite-sized florets to ensure they fully cook in the quiche while it's baking and to guarantee a soft bite.
- Bacon - Make sure you pre-cook the bacon until crisp before adding it to the unbaked quiche. The broccoli will cook just fine in the quiche, but the bacon, on the other hand, does not!
*See the recipe card below for a detailed list of ingredients and measurements.
Recipe variations
Like I said above, once you have a reliable base, experimenting with recipe variations is fun and easy! Here are a few ideas for you:
- Meat - Instead of bacon, try ground breakfast sausage (use this sausage spinach quiche for reference) or cooked ham (Dutch oven ham leftovers are perfect).
- Vegetables - Spinach, onions, bell peppers, tomatoes, mushrooms, and zucchini (like my zucchini mozzarella quiche) are all popular options. Just keep in mind that heartier vegetables will require some pre-cooking.
- Cheese - Anything soft and melty is perfect for quiche! I like to mix things up using cheddar, mozzarella, feta, and goat cheese.
How to make broccoli and bacon quiche
Recipe rundown
- Cook the bacon.
- Combine the eggs, half and half, salt, and pepper.
- Layer the vegetables, meat, and cheese at the bottom of the pie crust.
- Pour in the egg mixture.
- Bake until the center is set.
- Let cool before slicing.
Step-by-step instructions
Step 1: Whisk the eggs, half and half, salt, and pepper together in a medium-sized mixing bowl.
Step 2: Place your crust in a pie dish (if not already), and then spread the chopped broccoli florets in an even layer at the bottom of your pie crust.
Step 3: Cook the bacon in a skillet on the stove, chop into small pieces, and then layer onto the broccoli.
Step 4: Sprinkle the cheese in an even layer over top of the broccoli and bacon.
Step 5: Place the quiche on a baking sheet and then slowly pour the egg mixture over top of the cheese, bacon, and broccoli.
Step 6: Bake your bacon and broccoli quiche at 350°F for 45-60 minutes or until the center is set. Let cool before slicing, and then serve and enjoy!
Tip!
Place the quiche on a rimmed baking sheet before pouring in the egg mixture. Since the filling reaches the top of the crust, using a baking sheet helps catch any spills and makes it easier to transfer in and out of the oven.
What to serve with bacon broccoli quiche
Take a look at this post, 20+ Quiche Side Dish Ideas, for ideas on what to serve with quiche to round out your meal, from fresh salads to soups and roasted veggies! Here are my favs:
Expert tips
- Bake until firm in the center. This means the center of the quiche won't feel soft and spongy when you press on it. You can also stick a toothpick in the center to test for doneness (like with baked goods). If it comes out clean, then it's ready!
- Let the quiche fully cool before slicing. Letting the quiche cool for about 15-20 minutes will allow it to fully set and prevent cut slices from falling apart.
- Use a pie shield if your crust starts to become too brown. If you don't have a shield, aluminum foil works too!
Storage tips
After the quiche has cooled to room temperature, tightly wrap it in plastic wrap and store it in the refrigerator for 3-4 days. You can reheat it in the microwave if you'd like. But, if you're anything like me, you'll just grab a piece cold from the fridge!
Frequently asked questions
This might sound controversial, but when it comes to par-baking pie crust for quiche, I just don't think it's necessary! I've tested quiche recipes both ways, using a par-baked crust and a non-par-baked crust, and I don't notice a difference.
Half and half is my preferred choice because I get the best of both worlds. It's creamier than plain milk but not as thick and rich as heavy cream. In my opinion, it's the perfect compromise!
There's no need to precook your broccoli if you've chopped your florets into small pieces. Just to be safe, I leave out the stems because they can be on the tougher side.
Other recipes to consider
If you tried this Broccoli Bacon Quiche Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Broccoli and Bacon Quiche
Thanks to store-bought pie crust, this broccoli and bacon quiche is a simple recipe that comes together with ease. It makes for a satisfying breakfast or lunch, and it's perfect for meal prep because it reheats beautifully in the microwave.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Ingredients
- 2 pieces raw bacon
- 6 large eggs
- 1 cup half and half
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 unbaked 9" pie crust
- 1 ½ cups broccoli florets - chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F and get out a medium-sized rimmed baking sheet.
- Cook the bacon in a skillet on the stovetop. Once cooked, dice into small pieces.
- Whisk the eggs, half and half, salt, and pepper together in a medium-sized mixing bowl.
- Spread the broccoli out into an even layer at the bottom of your pie crust.
- Top the broccoli with an even layer of cooked bacon pieces.
- Sprinkle the shredded cheese over top of the broccoli and bacon.
- Place the pie crust on the baking sheet. The egg filling will reach the top of the crust. The baking sheet will catch any spills and make transferring the quiche in and out of the oven much easier.
- Slowly pour the egg mixture into the pie crust, over top of the broccoli, bacon, and cheese.
- Carefully transfer your quiche into the oven and bake on the middle rack for 45-60 minutes at 350°F. Start checking for doneness after 45 minutes. You'll know it's cooked when the middle of the quiche is firm and a toothpick inserted into the center comes out clean.
- Once cooked through, remove the quiche from the oven and let it cool for 15-20 minutes to allow it to fully set. If you slice it right away, it's likely to fall apart.
- After it's cooled down slightly, slice it into pieces, serve, and enjoy!
Notes
- Bake until firm in the center. This means the center of the quiche won't feel soft and spongy when you press on it. You can also stick a toothpick in the center to test for doneness (like with baked goods). If it comes out clean, then it's ready!
- Use a pie shield if your crust starts to become too brown. If you don't have a shield, aluminum foil works too!
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ⅙
- Calories: 382
- Sugar: 2.8 g
- Sodium: 581.8 mg
- Fat: 26.4 g
- Carbohydrates: 19.9 g
- Fiber: 1.7 g
- Protein: 16 g
- Cholesterol: 215.9 mg
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