Broccoli Bacon Quiche
This broccoli bacon quiche is loaded with flavor and absolutely delicious. It features crispy bacon, fresh steamed broccoli, a buttery pie crust, and creamy egg custard filling - all of your favorite flavors in one meal.
Servings: 8
Calories: 382kcal
Equipment
- Deep Dish Glass Pie Plate
Ingredients
- 1 Pie Crust ready made or homemade
- ¼ lb bacon minced, cooked crisp
- ½ medium shallot minced
- 2 cup broccoli florets only, cut into smaller pieces
- 1¼ cup Colby cheese grated
- 4 large eggs
- ¾ cup milk
- ½ cup heavy cream or all milk if preferred
- 1 teaspoon salt
- ¼ teaspoon pepper
- paprika optional, for garnish
- 1 medium green onion optional, sliced thin for garnish
Instructions
For the Broccoli Bacon Quiche
- 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.
How to Blind Bake a Pie Crust
- Line the uncooked pie crust with parchment paper. Pour a bag of dry beans or rice on top of the parchment paper and spread it to the edges. You can also use pie weights. Bake the crust in a preheated 375°F oven for 15 minutes.
Notes
- Remove your quiche when the center is still slightly soft, the quiche will continue to cook an addition 5 to 10 minutes from internal heat on your counter.
- Just par cook the broccoli, for still firm broccoli in the quiche.
- Press the cheese down a little onto the broccoli so that it doesn't float to the top of the custard.
- Grate your own cheese. Not only is it fresher, but there will be no cellulose fillers that prevent the pre grated cheese from clumping. You will have a smoother quiche custard.
- If your pie crust rim is browning too quickly, cover the edges with aluminum foil, or pie rim protectors.
Nutrition
Calories: 382kcal | Carbohydrates: 18g | Protein: 13g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 665mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 21mg | Calcium: 213mg | Iron: 2mg
