Broccoli, Extra Sharp Cheddar, and Bacon Quiche
I made this broccoli, extra sharp cheddar, and bacon quiche because I wanted to use up stuff in the fridge. I found some eggs, broccoli florets, extra sharp cheddar, and a pie crust in the refrigerator. I grabbed an onion from the pantry and decided to bake a quiche. I steamed the broccoli first then sautéed the onion until tender before tossing it all together and baking. I was excited at the thought of leftovers for a quick and easy breakfast in the morning, but it was so good we ate every single bite – my kids included. I’ll be making this one again.
How to Make Broccoli, Extra Sharp Cheddar, and Bacon Quiche
Preheat the oven to 375 degrees.
Steam the broccoli in a steamer over boiling water for a couple of minutes, or until fork-tender. While the broccoli is steaming, cook the bacon in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles. Remove all but 1-2 teaspoons of bacon grease from the skillet (or use olive oil) then add the onion. Cook, stirring often, for 4-5 minutes, or until softened and golden brown.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the chopped steamed broccoli, onions, crumbled bacon, and extra sharp cheddar in the bottom of the pie.
Add the well-whisked egg mixture. Sprinkle the remaining broccoli, bacon, cheese, and caramelized onions on top.
Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Equipment
Ingredients
- 2 cups broccoli florets steamed until for tender, then chopped coarsely
- 2 slices of bacon cooked & crumbled
- 1-2 tsp olive oil or bacon grease
- ½ sweet yellow onion finely diced
- 1 pre-made pie crust unrolled
- 1½ cup extra sharp white cheddar shredded
- 5 eggs
- 1½ cups milk
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Steam the broccoli in a steamer over boiling water for a couple of minutes, or until fork-tender.
- While the broccoli is steaming, cook the bacon in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
- Remove all but 1-2 teaspoons of bacon grease from the skillet (or use olive oil) then add the onion. Cook, stirring often, for 4-5 minutes, or until softened and golden brown.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the chopped steamed broccoli, onions, crumbled bacon, and extra sharp cheddar in the bottom of the pie.
- Add the well-whisked egg mixture.
- Sprinkle the remaining broccoli, bacon, cheese, and caramelized onions on top.
- Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Quiche is one of those foods I will always think of as perfect. And the sharper the cheese, the better! This looks lovely 🙂
A beautiful and delicious savoury tart!
Your throw together’s are better than most well planned meals. Looks delicious and I would probably eat a half pie.
Look delicious Pam !
I love broccoli and quiches 🙂
I love a veggie quiche so I can’t wait to try this! We really love having quiche for dinner fora easy weeknight meal. Thanks for sharing!
Thank you Pam you helped me make my mom quiche for Mother’s Day
Thank you Pam you helped me make my mom quiche for Mother’s Day !!!!!
I am not a recepi person as I don’t like to measure. I used this recipe loosely and it wa s amazing. I used more broccoli, asked the butcher to chop the bacon ahead. I used one small red onion and one shallot. I probably used about half a cup of Jack/cheddar since that’s what I had in the fridge. I cooked for 50 minutes. It was so good that I had a 6 and 8 year old ask for seconds, despite their hate of broccoli, onions and egg! Hah!
Thanks for this. I had these exact ingredients in my fridge, except i had left over shortcrust pastry dough in stead of store bought pie crust. It was fantastic! I opened the oven and through a little more cheese on top with about 10 minutes left on baking time. Delicious
Molly,
I’m so glad you liked it. Your changes sound delicious!
-Pam
I used your recipe to make my very first quiche – it was very tasty! (http://www.acreativeyu.com/2021/01/quiche-first-try.html) I was rather pleased with how it turned out.
Andrea,
I’m so glad you thought it was tasty! Congrats on making your first quiche.
-Pam
Mine came out heavenly. It wasn’t too heavy or rich…just right. I used 1 1/4 c milk, rather than 1 1/2 c, but otherwise followed the recipe exactly as written. It is a keeper!
Evelyn,
Thank you for taking the time to let me know. I’m so glad you liked the quiche.
-Pam
Was wondering if I could make the night before and then put in the oven that morning?
Renee,
You can make the quiche the day before then reheat it in the oven to warm it up. You can also prep all of the ingredients the night before then throw it together and into the oven in the morning.
-Pam
Was wondering if I had to use crust?Can it be made as a frittata?
Diane,
Yes! It shouldn’t take as long to cook so start checking after 25-30 minutes.
-Pam
This recipe could use a little more seasoning to make it a bit more flavorful. Also, stating a deep dish pie pan or the size of the pie pan would be helpful as mine overflowed since I didn’t use the correct size. That’s on me though. With a little tweaking, this would be a great recipe.