Bacon broccoli quiche is a perfect dish for any meal! Bacon, broccoli, red pepper & garlic add flavor to this egg based dish, baked in a pie crust.
Do you like QUICHE? We sure do! I think it is a perfect breakfast, lunch OR dinner dish, which makes it very convenient to have around! It is soooo good!
Making classic quiche lorraine has been something I’ve done for almost 40 years now. I’ve also added my recipes for Italian Sausage and Spinach Quiche, and Southwestern Bacon Quiche to this blog, and recommend these delicious dishes, as well. Now I can add this bacon broccoli quiche to the list, too!
How To Make This Quiche
Preheat oven to 425 degrees. While oven is preheating, cook bacon in a non-stick skillet or in the oven, until it’s completely cooked through, and crispy. I like to cut the bacon into small pieces BEFORE cooking in a skillet, because it cooks much faster that way!
Remove bacon from pan to paper towels (to drain) and crumble it (if you cooked whole slices). Be sure NOT to drain grease from skillet. You will cook the veggies in it, which will add flavor!
Using the same skillet (with the bacon grease still in it), cook the onion, red bell pepper and broccoli for 4-5 minutes until softened. Stir often while this mixture cooks.
Add the minced garlic to the veggies, and cook for one more minute, stirring to combine. Remove veggies from the heat, and set them aside to cool down a bit (before adding to pie crust dough) .
Prepare The Deep Dish Pie Crust
TIP: To save time and effort, you can use a purchased DEEP DISH pie crust. My photos show a homemade pie crust, because that’s just how I roll. Whatever type of pie crust you use, just make sure it is deep dish, because there is a lot of filling that goes into the quiche, itself.
Prepare the unbaked deep dish pie shell by piercing the dough on the bottom and sides with the tines of a fork. This step helps prevent the crust from creating air pockets and puffing up too much while baking. Do this for homemade or purchased pie crust.
Add The Bacon Broccoli Quiche Filling
Add the crumbled bacon and veggies to the unbaked, prepared pie crust. Top the bacon and veggies with the grated mozzarella and Swiss cheese.
Mix and Add The Egg and Cream Quiche Filling
In a separate bowl, whisk together whipping cream, eggs, cayenne pepper and salt, until well blended. Pour the egg mixture on top of the bacon/veggies/cheese mixture in the pie crust.
Gently mix ingredients together. I use a fork- just be careful not to mix too hard or you will damage the crust. Mix only enough to blend the ingredients evenly together!
Bake The Broccoli Bacon Quiche
Carefully put quiche into a preheated 425 degree oven. Don’t spill it! Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees and bake for an additional 35-40 minutes (quiche is done when a knife comes out clean).
Remove the baked bacon broccoli quiche (still in pan) to a wire rack to cool. When it first comes out of the oven it will be nice and puffed up, as in the photo below. The top of the quiche will flatten as it cools down.
Let the quiche cool down a bit, slice into 8 portions, serve… and enjoy! We enjoy eating this bacon broccoli quiche, and think it tastes best when it is warm, but not too hot!
Slice yourself a piece of this delicious bacon broccoli quiche, and enjoy it for breakfast, lunch OR dinner! It really is quite versatile, and the leftovers store well in the refrigerator for several days!
When you are ready to have a slice of leftover bacon broccoli quiche, simply reheat it in the microwave for a quick and easy meal!
Hope that you will try this yummy quiche, and trust you will enjoy it as much as we do! Have a wonderful day!
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Recipe Source: my brain and my mom’s pie crust recipe
- 1 deep dish pie crust (homemade or purchased) , unbaked
- 6 slices bacon , cooked crisp, crumbled
- 1/2 cup yellow onion , finely chopped
- 1/2 cup broccoli florets (fresh or frozen) , finely chopped
- 1/4 cup red bell pepper , finely chopped
- 1 teaspoon minced garlic
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Swiss cheese
- 2 cups heavy whipping cream
- 4 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Preheat oven to 425 degrees. While oven is preheating, cook bacon in a non-stick skillet (or oven), until crispy and cooked through. Remove bacon from pan to paper towels (to drain) and then crumble; do NOT drain grease from skillet.
- Using the same skillet (with the bacon grease still in it), cook the onion, red bell pepper and broccoli for 4-5 minutes until softened. Add the minced garlic during the last minute of cooking. Remove veggies from the heat, and set aside to cool.
Prepare the unbaked deep dish pie shell by piercing the dough on the bottom and sides with the tines of a fork - (this helps prevent air pockets puffing up while baking). Add the crumbled bacon to the unbaked, prepared pie crust, then add the cooked veggies. Top with the grated mozzarella and Swiss cheese.
- In a separate bowl, whisk together whipping cream, eggs, cayenne pepper and salt, until well blended. Pour the egg mixture on top of the bacon/veggies/cheese mixture in the pie crust. Gently mix ingredients together (I use a fork-be careful not to mix too hard or you will damage the crust. Just enough to blend the ingredients evenly together!)
Carefully put quiche into a preheated 425 degree oven. Don't spill it! Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees and bake for an additional 35-40 minutes (quiche is done when a knife comes out clean). Remove quiche pan to a wire rack. Let it cool down a bit, slice, serve... and enjoy!
Here’s one more to pin on your Pinterest boards!