Broccoli Cheddar Quiche

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This Broccoli Cheddar Quiche is loaded with tender broccoli, sharp Cheddar cheese, and creamy egg custard. It's easy to adapt to personal preference and we're keeping things simple by starting with a store-bought pie crust!

Course Breakfast, lunch

Cuisine American, French

Keyword broccoli cheddar quiche

Prep Time 35 minutes

Cook Time 40 minutes

Total Time 1 hour 15 minutes

Servings -8 servings

Calories 528kcal

Author Chelsea Lords

Cost $6.17

Ingredients

1 (9-inch) frozen ready-to-bake pie crust (must be a deep-dish crust)
7 slices bacon hardwood smoked
1 tablespoon unsalted butter
1/2 cup finely diced yellow onion (~1 medium onion)
1 teaspoon minced garlic (~1-2 cloves)
1/4 cup freshly grated Parmesan cheese
1 cup freshly grated extra-sharp Cheddar cheese
4 large eggs
1 cup broccoli very finely chopped
1 cup heavy whipping cream
1/4 teaspoon dried thyme
3/4 teaspoon EACH: ground mustard, paprika
Fine sea salt and freshly ground black pepper
Optional garnish: chopped chives, crumbled bacon

US - Metric

Instructions

PAR-BAKE CRUST: Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to slightly cool. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F. If the crust fell down a bit, wait for it to mostly cool, and then gently coax the sides of the crust up with your fingers; it should slide up without much resistance.
BACON: Meanwhile, cut bacon into thin strips. Add bacon pieces to a large skillet and cook over medium-high heat until golden. Using a slotted spoon, remove to a paper-towel-lined plate and allow to slightly cool. Reserve 2 tablespoons of the bacon for a garnish for the top.
ONION, GARLIC, AND BROCCOLI: Drain off all but 1 tablespoon of bacon fat (See Note 1 for how I do this). Add 1 tablespoon butter to the skillet with the bacon fat. Add the diced onion and cook until it starts to become soft and translucent, about 2 minutes. Add in the very finely chopped broccoli and cook, stirring frequently for 3-5 more minutes or until crisp-tender. Add in the garlic and stir for another 30 seconds to a minute. Remove skillet from heat, set aside to cool.
EGGS AND CHEESE: In a large bowl, combine the eggs, heavy cream, and the dried thyme, ground mustard, paprika, and salt and pepper to taste. (I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper.) Whisk until completely smooth. Add in all but the reserved 2 tablespoons bacon, the onion, garlic, and broccoli mixture, the sharp Cheddar cheese, and the Parmesan cheese. Stir until smooth.
BAKE: Pour this mixture into the par-baked pie crust (still on the baking sheet) and bake on the middle or lower oven rack (not the top one) for 35 to 45 minutes (my oven takes about 38-40 minutes), or until the quiche is set and has a very slight jiggle in the center. (It will finish firming up outside of the oven.) Avoid overbaking the quiche -- if there is a slight jiggle, it's done.
SERVE: Serve warm with reserved bacon pieces and fresh chopped chives sprinkled on top.

Video

Notes

Note 1: Here's what I do to dispose of bacon grease: Press 2 pieces of foil into a cereal-sized, heat-resistant bowl. Pour all the bacon grease from the skillet into this bowl. For this recipe, I measure out 1 tablespoon bacon grease and return it to the skillet along with the butter. I allow the rest of the bacon grease to harden at room temperature in the foil-lined bowl. Then either save that bacon grease or crumple the foil with the hardened grease in it and discard.

Nutrition