Easy Bacon & Broccoli Quiche
User Reviews
4.9
Easy Bacon & Broccoli Quiche
Description
The Easy Bacon & Broccoli Quiche starts by cooking bacon until crisp, with the rendered fat used to soften chopped broccoli briefly. These ingredients combine with grated sharp cheddar cheese and are arranged in an unbaked deep-dish pie crust.
A custard mixture of eggs, milk, heavy cream, salt, and cracked black pepper is whisked together and poured over the filling. Baking at 350°F for about 30 minutes cooks the custard until set without excess liquid, yielding a sliceable quiche with a deliciously rich interior.
This dish can be served warm or chilled and works well for breakfast, brunch, or a light evening meal. The contrasting textures of the crunchy bacon, tender broccoli, and creamy custard complement the buttery crust. Using thick-cut bacon enhances the bacon flavor prominently.
Grating cheddar cheese freshly prevents a gritty texture sometimes caused by pre-grated cheeses. Baking the quiche on a sheet pan can catch any overflow if the custard rises. Cooling and storing covered in the refrigerator preserves freshness for 3 to 4 days. Shielding pie edges during baking prevents over-browning.
Ingredients
- 1 pie crust unbaked, deep dish
- 6 Bacon diced finely, slices
- 2 cups broccoli chopped
- 1 cup cheddar cheese grated
- ¾ cup milk
- ½ cup heavy whipping cream
- 3 egg large
- 1 teaspoon salt
- 1/2 teaspoon black pepper cracked
Instructions
- Preheat the oven to 350°F.
- 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
- Grate your own cheese to avoid grainy texture from pre-shredded varieties.
- Use thick-cut bacon for a more pronounced bacon flavor in the quiche.
- Place the quiche on a baking sheet to catch any overflow of egg mixture during baking.
- Cover pie crust edges with foil if they brown too quickly during baking.
- Store the quiche covered in the refrigerator and consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 109mg | 36% |
| Sodium | 633mg | 26% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 163mg | 16% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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