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–+ servings
piece of quiche with a side salad

Broccoli Bacon Quiche

The Broccoli Bacon Quiche with cheddar in a homemade flaky pie crust pairs beautifully with a simple salad for the perfect brunch, lunch or light dinner.
5 from 25 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Brunch, Lunch, Main Course
Cuisine American
Servings 8 servings

Equipment

  • 1 9 inch pie pan
  • mixing bowls and whisk
  • Skillet

Ingredients
  

Homemade Crust (Or use store bought)

  • 1.25 cup all purpose flour
  • 6 tablespoon unsalted butter
  • 2 tablespoon vegetable shortening
  • 1 teaspoon sugar
  • pinch of salt
  • 2-3 tablespoon ice water

Quiche Filling

  • 3 strips of bacon, diced
  • 1 large shallot, thinly sliced can substitute with half of a small white onion
  • 1 small/medium head of broccoli, cut into florets about 2-3 cups
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 4 large eggs
  • ½ cup whole milk
  • ½ cup heavy cream
  • salt & pepper
  • fresh nutmeg optional
  • 1 cup white cheddar cheese, shredded

Instructions
 

Make the crust dough (skip if using store bought)

  • In a large mixing bowl combine all purpose flour, butter, shortening, sugar, a pinch of salt and 2-3 tablespoon of ice cold water.
    Use a pastry cutter to mix into find crumbs being sure not to over mix or melt the butter. Then press into a ball and cover with plastic wrap.
    Pop in the fridge for at least an hour or until ready to use.
    Then roll the dough out to about ¼th inch thickness and place into a pie pan. Use your fingers or a fork to crimp the edges.
    Place in the fridge until ready to bake.

Par-bake the crust

  • Preheat the oven to 375 degrees F.
    Line the pie crust with parchment paper and fill with pie weights.
    *If you don't have pie weights you can use dried beans or lentils or dry rice.*
    Bake for 20 minutes the remove the parchment paper and pie weights and use a fork to prick the center of the crust.
    Place back in the oven and bake for an additional 7-10 minutes until firm but not fully baked.
    Remove from the oven and set aside to cool.
    *Note: crust does not need to be fully cooled before adding the filling.*

Make the filling

  • While the crust is par-baking, make the filling.
    Preheat skillet or cast iron pan over medium to medium/high heat and add in diced bacon.
    Cook for 5-7 minutes until the bacon is crisp.
    While the bacon is cooking thinly slice the shallot, mince the onion, wash and chop the broccoli florets and grate the cheese.
    Once the bacon is finished cooking use a slotted spoon to remove it from the pan to a paper towel lined plate.
    Leave a thin layer of bacon grease in the pan and add the sliced shallot. Cook over medium heat for about 2 minutes.
    Then add the minced garlic and broccoli florets along with a pinch of salt and pepper. Add 1 tablespoon of water to deglaze the pan. Then cook for 3-4 minutes until the broccoli is tender crisp.
    Remove from the heat and mix in the bacon.
  • Crack 4 eggs into a medium size mixing bowl. Whisk to combine then add in whole milk, heavy cream, a pinch of salt and pepper and a pinch of fresh nutmeg (optional). Whisk until well combined. Set aside.
  • Sprinkle about half of the cheese on the bottom of the pie crust. Then evenly layer on the broccoli and bacon mixture and pour the egg mixture over that. Sprinkle on the remaining cheese.
    Then back at 375 degrees F for 35-40 minutes until the quiche is set.
    *You know the quiche is set when the center still has a slight wobble but is not wet.*
    Remove from the oven and cool for at least 30 minutes before serving. Enjoy!
Keyword eggs, quiche
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