Breakfast/ Lunch/ Sides

Fan Favorite Broccoli Bacon Cheddar Quiche

Does it get any better than a deep-dish quiche with a homemade crust packed with the classic trio of sharp cheddar, crispy bacon, and loads of fresh broccoli? This is one of the greatest filling combinations for a quiche because it has such a comforting, familiar flavor profile. It’s guaranteed to be a real crowd pleaser, and it works for breakfast, brunch, lunch, and dinner! Quiche for the win.

For the crust I’m making Erin Jeanne McDowell’s All Buttah Pie Dough because, well, it’s basically perfect. I follow her instructions to par-bake the crust found in her book The Book On Pie (which I highly recommend you purchase) and then go with my recipe and instructions from there.

You can definitely scale this recipe back if you prefer a thinner style quiche baked in a tart pan. Just cut back on the amount of fillings, and cut the eggs and heavy cream in half (keep the 2 oz evaporated milk).

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Broccoli Bacon Cheddar Quiche

  • Author: Stirs & Stripes
  • Prep Time: 30
  • Cook Time: 1 hour
  • Total Time: 1.5 hours
  • Yield: 1 9″ pie yielding 6-8 slices 1x


  • 1 9″ pie crust, par-baked
  • 1 large broccoli crown, diced into small florets
  • approx 6 slices of bacon, cooked until crispy and crumbled
  • 2 oz evaporated milk
  • 8 oz heavy cream
  • 6 eggs
  • 2 cups sharp cheddar
  • salt and pepper
  • 1 tbs butter


  • Preheat the oven to 425 degrees.
  • Spread the pie crust into a deep 9″ pie pan, pierce the base all over with a fork, and then line it with parchment paper and fill up to the edge of the rim with pie weights (or dried beans, rice, etc).
  • Par-bake the crust for 15 minutes, then remove the weighted parchment and bake an additional 2-3 minutes.
  • While the crust is in the oven, cook your bacon. Whisk the eggs, cream, and evaporated milk together and season well with salt and black pepper.
  • Remove from the oven, place on a sheet pan, and lower the temperature to 350.
  • Spread the bacon pieces, broccoli florets, and half of the shredded cheddar cheese across the base of the pie. Season with salt and pepper.
  • Slowly pour the egg mixture over the top, then sprinkle the remaining cheddar cheese. Cut the tablespoon of butter into small pieces and scatter them around the top of the cheese, I also love to add dried Herbes de Provence here (I use Herbes de Provence on all my quiches).
  • Place the sheet pan into the middle rack of the oven and bake until just set and the crust is golden, about 40 minutes (start checking at 35).

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