Broccoli and Bacon Quiche
This quiche is the perfect addition to any brunch menu. It’s packed with broccoli, tomatoes, bacon, and lots of cheddar cheese. While homemade pie crust is delicious, it can be intimidating and takes some planning ahead. To save time and make it easier, this recipe uses frozen pie crust. It still has that flaky and buttery crust with every bite, but saves you so much time. Try making this quiche for your next weekend brunch and impress all your guests.
Broccoli and Bacon Quiche
Prep Time: 20 minutes Cook Time: 45-55 minutes
Yield: 6 Servings
Ingredients:
1 frozen deep dish pie crust
5 slices bacon
4 green onions, diced
1 1/2 cup broccoli, cut into small florets
2 chopped roma tomatoes (~1/3 cup), seeds removed
1 cup shredded sharp cheddar cheese
4 large eggs
3/4 cup milk: I use 2%
1/4 cup half and half or cream
pinch of nutmeg
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
Instructions:
Preheat the oven to 350 degrees F
Cook the bacon until crispy. Chop the bacon slices. If you used a pan to cook the bacon, use the same pan to cook the green onions and broccoli over medium heat until slightly tender, about 5 minutes.
In a medium bowl, whisk together the eggs, milk, half and half, nutmeg, salt, and pepper.
Place the frozen pie crust on a baking sheet. Place the cooked broccoli and green onions in the pie crust. Add the tomatoes and bacon. Make sure it’s all spread around evenly. Sprinkle the cheese evenly on top of the veggies and bacon. Pour the egg mixture on top.
Bake in the center of the oven for 45-55 minutes, until the center is just set. If the crust is browning too much, place a pie crust shield on top.
Allow to cool for a couple minutes before serving.
Notes:
Changing the add ins: you can change any of the add ins. Try to keep the total to less than 2 cups.
Milk: I like using part milk and part half and half to keep the quiche lighter, but you can use all half and half if you want a creamier quiche.