| | |

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

I usually throw together a breakfast for dinner on those nights when I don’t feel like cooking but also don’t feel like going out. Tonight it was a quiche. 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.

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

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.

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

Add the well-whisked egg mixture. Sprinkle the remaining broccoli, bacon, cheese, and caramelized onions on top.

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

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.

 

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

Broccoli, Extra Sharp Cheddar, and Bacon Quiche

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast
Servings: 8 slices
Author: Pam - For the Love of Cooking

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
  • cup extra sharp white cheddar shredded
  • 5 eggs
  • 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.
  • 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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply to Molly Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

  1. 5 stars
    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!

  2. 5 stars
    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

  3. 5 stars
    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!

    1. 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