Preheat the oven to 350F. Unroll the room temperature crust from the package and flatten it. Carefully fit it into the pie shell and crimp the upper edge. Set aside for later or blind bake the crust if you want nice crispy quiche bottom.
1 Pie Crust
Crisp up the minced bacon and set aside on some paper towels to absorb excess grease.PRO TIP: An air fryer will crisp up strips of bacon in 5 minutes and then you can crumble them! ¼ lb bacon
Mince the shallot, and the bacon. grate the Colby cheese, and break the broccoli florets into smaller pieces.
Saute the shallot first in a little bacon fat until it's fragrant. Add the broccoli florets and stir on medium heat for 3 - 4 minutes.
½ medium shallot, 2 cup broccoli
Spread the broccoli and shallot mixture on the bottom of the pie crust. Next, sprinkle the crisp bacon evenly over the broccoli and shallot mixture.
Spread the grated Colby cheese on top of the bacon, evenly distributing it over the entire fillings in the pie crust.
1¼ cup Colby cheese
Break the eggs into a medium mixing bowl and whisk until blended. Slowly add the milk, cream, salt, and the pepper, whisking until smooth. Gently pour the egg custard mixture into the pie pan.
4 large eggs, ¾ cup milk, ½ cup heavy cream, 1 teaspoon salt, ¼ teaspoon pepper
Sprinkle the broccoli bacon quiche top with some paprika, sliced green onions, and bake in the preheated oven for 30 to 35 minutes, or until the center no longer appears wet, or uncooked.
paprika, 1 medium green onion
Remove the quiche from the oven and set on a rack, to firm up even more. For that perfect, velvety custard texture, make sure you take out of the oven while the center is just barely set. Let the quiche rest for 10-20 minutes before cutting and serving.