Cheesy Broccoli Bacon Quiche

My recipe project is starting to wind down and I’m so relieved. Relieved and exhausted. I have been cooking for fun a bit more and have some great recipes lined up (hint: I’ve been on a homemade pasta kick). In the meantime, I have just a few more guest posts for you to enjoy while I continue to get caught up on life. Please give a warm welcome to Joanne from Fifteen Spatulas! She’s brought us a fabulous cheesy broccoli bacon quiche. Joanne and I are online friends who will soon be “real world” friends once we attend Eat Write Retreat in May. I can’t wait! 

Hi friends! I’m Joanne from Fifteen Spatulas, and it’s my job today to tempt you with something delicious and show you how to make it. One dish everyone should know how to make is a simple quiche-style tart. The best part about a quiche or tart is that it’s a good way to use up leftovers in your fridge and turn it into something new and exciting.

I find my fridge often loaded with too many vegetables. You see, I go to the grocery store trying to be good and healthy by buying tons of fresh produce, but sometimes I end up with too much of something. This week for me it was too much broccoli, but by all means, you could make this tart with asparagus, tomatoes, zucchini, kale, and so on. Use your leftover veggies in a tart and serve it with a little salad for a great lunch.

Start by crisping up 4 strips of bacon in a large skillet. Then saute chopped broccoli in the leftover bacon grease until the broccoli is tender but not mushy. It should take about 5-10 minutes.

Cheesy Broccoli Bacon Quiche

Evenly sprinkle the cooked broccoli florets and crisped bacon in a blind baked tart shell.

Cheesy Broccoli Bacon Quiche

Top the broccoli and bacon with about a cup of shredded colby jack or cheddar cheese.

Cheesy Broccoli Bacon Quiche

Once your tart ingredients are piled on top of the crust, pour in a custard mixture made with milk, eggs, and cream, and it’s ready to bake! Here’s the recipe:

Cheesy Broccoli Bacon Quiche

Cheesy Broccoli Bacon Quiche
Serves: 1 quiche
  • 1 blind baked pie crust (either store bought or homemade)
  • 4 strips center cut bacon
  • 2 cups broccoli florets, chopped
  • 1 cup grated colby jack cheese
  • ¾ cup milk
  • ½ cup heavy cream
  • 3 eggs
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1/16 teaspoon freshly grated nutmeg
  1. Preheat the oven to 350 degrees F.
  2. Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender but not mushy.
  3. Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it with the grated cheese.
  4. Make the custard by whisking together the milk, heavy cream, eggs, ½ tsp salt, ⅛ tsp black pepper, and the nutmeg. Pour the custard into the tart shell, and bake the tart for 25-30 minutes. The tart is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cut the tart into pieces and serve!


More Quiche Recipes:

What Should I Eat For Breakfast Today – Quiche with Sausage and Vegetables
Foodness Gracious – Butternut Squash, Bacon and Blue Cheese Quiche
Life’s a Feast – Goat Cheese Tomato Quiche
Gimme Some Oven – Crustless Spinach Quiche
Angry Asian Creations – Bacon & Leeks Quiche

  • Laura

    The pictures are gorgeous and it sounds delicious. Love it!

    • Jennifer Farley

      Thanks Laura! I wish I had a big slice of it right now.

  • Ella-Home Cooking Adventure

    I love quiche, haven’t done for quite some time, I think it’s just about time:). This is looking goood.

    • Jennifer Farley

      Same here! And it’s such a great comfort food.

  • Chung-Ah | Damn Delicious

    Awesome guest post, Jen! This quiche looks phenomenal. You have no idea how desperately I want to wake up to this tomorrow morning.

    • Jennifer Farley

      About as badly as I want it for lunch right now!

  • Jean

    We have some sort of quiche once a week. This looks tasty so will try it this week.

    • Jennifer Farley

      I need to make it more often!

  • Paula @ Vintage Kitchen

    I make a quiche with broccoli and brie, how come I never thought of adding bacon?! It´s the perfect missing ingredient. Love this pie!

  • Lisa
  • kirsten@FarmFreshFeasts

    How did I make it to this ripe old age without ever hearing the term “blind baked tart shell” before?

    I’m off to investigate.

    This quiche looks yummy!

    • Jennifer Farley

      It just means baking the shell before adding the filling to prevent the bottom from getting soggy.

  • Jennifer @ Peanut Butter and Peppers

    Great guest post and the quiche looks amazing! I wish I had time to make one for breakfast!!!!!

  • Cassie | Bake Your Day

    This is a fabulous recipe, Joanne! Right up my alley. Hope you get some rest soon Jen!

    • Jennifer Farley

      You and me both!

  • Bev @ Bev Cooks

    Oh mama.

  • Tracey

    This combination of ingredients is right up my alley! I almost never make quiche because my husband isn’t a fan, but I should start doing it for lunch when he’s not around :)

    • Jennifer Farley

      Luckily my hubby will eat pretty much whatever I make so I have no excuse not to make it more often!

  • Carol | a cup of mascarpone

    Jen, you have had some awesome guest posts going on…this quiche is no exception…looks delicious!

  • Laura (Tutti Dolci)

    Love how flaky and golden this quiche looks!

  • Little Kitchie

    I love quiche, and this has all of my favorite things in it! Great post!

  • Karen @ Karen’s Kitchen Stories

    I must make this this weekend! Beautiful photos, Jennifer.

    • Jennifer Farley

      Let me know what you think!

  • Georgia @ The Comfort of Cooking

    Jen, this quiche looks so delicious! Amazing flavors and super easy. Lovely recipe!

  • Autumn@Good Eats Girl

    I love quiche! Yours looks amazing!

  • katie

    This looks fabulous Joanne!!! Perfect for brunch entertaining!

  • Cookin Canuck

    Joanne, this looks fantastic! I’d love to serve this up at a weekend brunch.

  • pronostics pmu

    As soon as I saw the picture, I promised myself to do it someday and I DID!
    I followed to recipe step after step and it was just absolutly delicious! eventhough it definitly did not look as nice as yours but the taste was fantastic!
    It is going to become one of my favorite meal. I think I’ll do it every month. :)
    Thank you for sharing,
    Keep up the good cook!

  • Laura Dembowski

    The photos of that quiche are so beautiful! I also love fritatas for using up leftover ingredients.

  • Lan | angry asian

    you know, quiche is something that is fabulous hot or cold, perfect to throw together to get rid of random stuff in the fridge and something that i just don’t make often enough. (i think it’s the crust that makes me hesitate…)

    great feature and thanks for the ping back!

  • Nami | Just One Cookbook

    I love Joanne’s site! This quiche looks delicious!! My kids are next to me and asking to make this. I will try sometime soon!

  • Granny’s Parlour

    Delish! Delighted to see a recipe with cheese that uses a different variety besides Cheddar or Parmesan! — And now, A NOTE: A while back, I received the Very Inspiring Blogger Award. While I acknowledged the award, I failed to notify the bloggers I selected to be the next recipients. Please accept my apology and the overdue award. You can find acceptance rules (if you choose to participate) at the bottom of the February 16 special edition of my Weekend Highlights (at Granny’s Parlour), which will feature the 15 award recipients I have selected. Thank you for being part of this blogosphere!

  • Samantha @ Five Heart Home

    I love any recipe that uses up whatever’s in the fridge and lets me sneak in more veggies. Pinning…thanks so much for sharing!

  • MaryB

    This looks delicious. I know what we are having for our upcoming brunch! Thanks for posting.

  • Megan

    Looks good! I would like to know… Have you ever made this and then frozen it? And If so, how successfully did the reheating process go? What steps did you follow? Thanks!

    • Jennifer Farley

      Hi Megan, I’ve never frozen this quiche but I think it would work fine. I would slice it into individual pieces and wrap them well. For reheating, I’m not sure about the time but I’d set the power low (maybe 50%?) so the custard doesn’t melt.

  • Nicole

    This looks so delicious and i think my whole family would eat it!

  • Robin

    OMG this looks amazing! So glad I found you through Epiphanie’s facebook page!

  • Hannah

    We have quiche a lot. This looks yummy, and a good way to add variety :)

  • AJ

    Could this be made without the cream? Maybe by subbing milk and/or eggs? We are lactose intolerant and this sounds delicious. I can find lactose free milk and cheese but have yet to find lactose free cream. Thanks!

    • Jennifer Farley

      I can’t honestly say that I’ve ever made quiche without dairy so I’m hesitant to make suggestions. However, I’m sure there must be a way. I would do a Google search for “dairy free quiche” or something along those lines and then see if there are some good ideas for making the swap. It could be that almond or soy milk work just fine. But I’m not entirely sure!

  • Kim

    I just made this tonight. Although I used what I had in my fridge so it was broccoli, smoked sausage, mushrooms and onion. It turned out delicious. My first time making a quiche but definitely not the last!

  • Jayne

    I am always looking for the perfect cheese quiche. Ive tried so many – cant wait to give this one a try tonight!

  • Mary O’Malley

    This right here looks absolutely delicious. My mom posted this on my FB and now I need to make it.

  • Dawn Burns

    Made this for a family get together yesterday. It went over VERY well. Got lots of compliments. The only problem in making it was I used a deep dish pie pan and it needed more egg mixture to cover the cheese and broccoli so I added 2 more eggs and a 1/4 cup more cream and it came out perfect. I ate the last little piece this morning for breakfast. Thanks for a great recipe.