This cheesy broccoli bacon quiche is a perfect way to use up broccoli! There’s nothing quite like the combination of cheese, broccoli and bacon, and the flavors all shine in this 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.
Evenly sprinkle the cooked broccoli florets and crisped bacon in a blind baked tart shell.
Top the broccoli and bacon with about a cup of shredded colby jack or cheddar cheese.
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:
Looking for more Quiche Recipes?
Be sure to check out my Asparagus, Goat Cheese and Chive Quiche, as well as my Roasted Tomato and Goat Cheese Quiche!
Cheesy Broccoli Bacon Quiche
Ingredients
- 1 blind baked pie crust, either store bought or homemade (see notes)
- 4 strips center cut bacon
- 2 cups broccoli florets, chopped
- 1 cup grated colby jack cheese
- 3/4 cup milk (whole, 2%, skim, etc)
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/16 teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it with the grated cheese.
- Make the custard by whisking together the milk, heavy cream, eggs, 1/2 tsp salt, 1/8 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!
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Laura says
The pictures are gorgeous and it sounds delicious. Love it!
Jennifer Farley says
Thanks Laura! I wish I had a big slice of it right now.
Ella-Home Cooking Adventure says
I love quiche, haven’t done for quite some time, I think it’s just about time:). This is looking goood.
Jennifer Farley says
Same here! And it’s such a great comfort food.
Chung-Ah | Damn Delicious says
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 says
About as badly as I want it for lunch right now!
Jean says
We have some sort of quiche once a week. This looks tasty so will try it this week.
Jennifer Farley says
I need to make it more often!
Paula @ Vintage Kitchen says
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 says
I make something very similar. http://fresh-eggs-daily.blogspot.com/2012/06/roasted-broccoli-cheddar-quiche.html
kirsten@FarmFreshFeasts says
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 says
It just means baking the shell before adding the filling to prevent the bottom from getting soggy.
Jennifer @ Peanut Butter and Peppers says
Great guest post and the quiche looks amazing! I wish I had time to make one for breakfast!!!!!
Cassie | Bake Your Day says
This is a fabulous recipe, Joanne! Right up my alley. Hope you get some rest soon Jen!
Jennifer Farley says
You and me both!
Bev @ Bev Cooks says
Oh mama.
Tracey says
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 says
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 says
Jen, you have had some awesome guest posts going on…this quiche is no exception…looks delicious!
Laura (Tutti Dolci) says
Love how flaky and golden this quiche looks!
Little Kitchie says
I love quiche, and this has all of my favorite things in it! Great post!
Karen @ Karen's Kitchen Stories says
I must make this this weekend! Beautiful photos, Jennifer.
Jennifer Farley says
Let me know what you think!