There is something so comforting about a warm quiche coming out of the oven. The edges turn lightly golden, the filling puffs just a bit, and the aroma of bacon and cheddar fills the whole kitchen. This Broccoli Cheddar Quiche with Bacon is one of those easy, cozy brunch recipes I reach for when I want something homemade that still feels special.
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It has a tender egg custard, soft bites of broccoli, smoky bacon, and a buttery crust that holds everything together. I tested several versions to get the texture just right, and this balance of milk and cream keeps it soft and custardy without ever turning watery. The flavors feel familiar, warm, and family-friendly. Ready to try it? Let's get cooking.
Why You'll Love This Broccoli Cheddar Quiche with Bacon
- Cozy, savory flavors that work for breakfast, brunch, or a simple dinner
- Uses everyday ingredients you likely already have
- Great warm, room temperature, or even chilled
- Easy to customize with veggies or different cheeses
- Make-ahead friendly for stress-free mornings
Ingredients
- 1 9-inch pie crust, partially baked
- 5 slices cooked bacon, finely chopped
- ½ cup shredded cheddar cheese
- ½ cup diced broccoli
- ¼ cup diced red onions, sautéed (or use shallots)
- 1 tablespoon flour
- ½ cup whole milk
- ½ cup heavy cream
- 4 large eggs, beaten
- Salt and pepper to taste
Ingredient Notes & Substitutions
- Pie crust: Use homemade or store-bought. Just make sure it's partially baked so the bottom stays crisp.
- Cheddar: Sharp cheddar gives the most flavor, but mild cheddar or a mix with Gruyere works beautifully.
- Broccoli: Fresh works best. If using frozen, thaw fully and pat dry to prevent excess moisture.
- Onions: Shallots taste slightly sweeter and add a softer flavor if you want a milder bite.
- Milk and cream: This ratio creates the creamiest custard. You can replace the heavy cream with half-and-half for a lighter texture.
Instructions
- Prep the filling. Cook the bacon until crisp and chop it finely. Sauté the red onions until soft and lightly golden. Chop the broccoli and shred the cheddar so everything is ready to layer.
- Partially bake the crust. Preheat the oven to 375°F. Line the crust with parchment and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights. Prick the bottom with a fork and bake for another 10 minutes. This helps keep the crust from turning soggy later.
- Reduce the oven temperature. Lower the heat to 350°F.
- Make the custard. In a small bowl, whisk 2 tablespoons of the milk with the flour until smooth. Add the remaining milk, cream, beaten eggs, salt, and pepper. Whisk until the mixture looks smooth and silky.
- Assemble the quiche. Scatter the bacon, broccoli, onions, and cheddar into the warm crust. Pour the custard evenly over the filling.
- Bake. Place the quiche in the oven and bake for 30 to 35 minutes. The center should look set but still have a gentle wobble. Use a crust shield if the edges brown too quickly.
- Cool before slicing. Let it rest for at least 10 minutes. The filling settles into a perfect, creamy texture as it cools.
Pro Tips for Success
Top Tip
- Partially baking the crust makes the biggest difference. It keeps everything crisp and sturdy.
- Whisk the flour slurry well to prevent grainy spots in the custard.
- If the center of the quiche balloons while baking, don't worry. It settles as it cools.
- Freshly shredded cheese melts more smoothly than pre-shredded.
- Let the quiche cool before cutting so the slices hold together beautifully.
Storage and Reheating
- Store: Refrigerate for up to 3 days, tightly wrapped.
- Reheat: Warm slices in a 325°F oven for about 10 minutes.
- Microwave: Works in a pinch, though the crust stays crisper when reheated in the oven.
Make Ahead & Freezing
- Bake the quiche the day before and chill overnight.
- Freeze fully baked and cooled slices for up to 2 months. Thaw in the fridge, then warm in the oven.
- You can also prep the filling ingredients the night before for faster morning assembly.
Tips and Variations
- Healthier twist: Replace bacon with turkey bacon and use half-and-half instead of heavy cream.
- Quick version: Use a pre-shredded cheese blend and pre-cut broccoli for faster prep.
- Vegetarian: Skip the bacon and add sautéed mushrooms for extra depth.
- Flavor boost: Add a pinch of smoked paprika or a sprinkle of fresh chives on top.
- Presentation tip: Serve slices with a small green salad for a bright, fresh contrast.
FAQs
Yes, just thaw it completely and pat it dry so the quiche stays creamy, not watery.
Too much moisture in the veggies or skipping the partial bake on the crust can cause this. Make sure everything is dry before layering.
The center should look set with a slight wobble. If it shakes like liquid, it needs more time.
Absolutely. Just grease the pie dish well and bake for the same amount of time.
📖 Recipe
Broccoli Cheddar Quiche with Bacon
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 7 slices 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
A warm, comforting quiche filled with smoky bacon, cheddar cheese, and tender broccoli. This Broccoli Cheddar Quiche with Bacon is a cozy brunch favorite made with simple ingredients and a creamy, custard-like texture.
Ingredients
- 1 9-inch pie crust, partially baked
- 5 slices cooked bacon, finely chopped
- ½ cup shredded cheddar cheese
- ½ cup diced broccoli
- ¼ cup diced red onions, sautéed (or shallots)
- 1 tablespoon flour
- ½ cup whole milk
- ½ cup heavy cream
- 4 large eggs, beaten
- Salt and pepper to taste
Instructions
- Cook the bacon until crisp and chop it finely. Sauté the red onions until soft and golden. Chop broccoli and shred cheddar.
- Preheat oven to 375°F. Line the crust with parchment and pie weights, bake 12 mins. Remove weights, prick crust, and bake another 10 mins.
- Reduce oven temp to 350°F.
- In a small bowl, whisk 2 tablespoon milk with flour until smooth. Add remaining milk, cream, eggs, salt, and pepper. Whisk until smooth.
- Scatter bacon, broccoli, onions, and cheddar in the crust. Pour custard evenly over the filling.
- Bake for 30-35 mins until the center is set with a slight wobble. Shield crust if browning too fast.
- Let cool for at least 10 mins before slicing.
Notes
Refrigerate for up to 3 days. Reheat in a 325°F oven for 10 mins. For a vegetarian version, skip bacon and use mushrooms. Make ahead or freeze slices for easy meals.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 110mg
Serving Suggestions
This quiche feels right at home at a weekend brunch, but I often serve it for dinner with roasted potatoes or a crisp green salad. It slices neatly, stays tender, and tastes even better with a little hot sauce or a spoonful of sour cream. If you love comforting meals that feel simple yet cozy, this one fits right in.
Nutrition & Notes
- Yield: 6 to 8 slices
- Skill level: Beginner-friendly
- Custard tested several times to create a creamy, sliceable texture without overbaking.
Related Recipes / Internal Links
If you love cozy brunch dishes, you may also enjoy my Crockpot Egg Breakfast Casserole for a rich, comforting dinner idea.
For another savory bake, try my Ham and Cheese Croissant Bake it has a fresh, herb-forward flavor that pairs beautifully with simple salads.
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