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5 from 11 votes

Cheesy Broccoli Bacon Quiche

This cheesy broccoli bacon quiche is a perfect way to use up leftover vegetables!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Brunch, Main Course
Cuisine: American, French
Servings: 10 slices
Calories: 241kcal
Author: Jennifer Farley


  • 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


  • 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!


Blind-baking means cooking the dough before adding the other ingredients, and it prevents the pie crust from becoming soggy. If you're new to blind-baking, here's a great tutorial from The Kitchn


Calories: 241kcal | Carbohydrates: 11g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 363mg | Potassium: 166mg | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 16.3mg | Calcium: 141mg | Iron: 1mg