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 :)
Georgia @ The Comfort of Cooking says
Jen, this quiche looks so delicious! Amazing flavors and super easy. Lovely recipe!
Autumn@Good Eats Girl says
I love quiche! Yours looks amazing!
katie says
This looks fabulous Joanne!!! Perfect for brunch entertaining!
Cookin Canuck says
Joanne, this looks fantastic! I’d love to serve this up at a weekend brunch.
pronostics pmu says
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!
Regards,
Sonia
Laura Dembowski says
The photos of that quiche are so beautiful! I also love fritatas for using up leftover ingredients.
Lan | angry asian says
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 says
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 says
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 says
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 says
This looks delicious. I know what we are having for our upcoming brunch! Thanks for posting.
Megan says
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 says
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 says
This looks so delicious and i think my whole family would eat it!
Robin says
OMG this quiche was SO amazing! So glad I found you through Epiphanie’s facebook page!
Hannah says
We have quiche a lot. This looks yummy, and a good way to add variety :)