Cheddar Broccoli Cheddar Quiche

5 from 3 votes

Broccoli Cheddar Quiche features tender broccoli, sharp Cheddar cheese, and creamy egg custard. Easily customizable and made simple with a store-bought pie crust!

Prep Time35

Cook Time40

Total Time1 15

Course: Breakfast, Lunch

Cuisine: American, French

Keyword: broccoli cheddar quiche

Servings: servings

Author: Chelsea Lords

Cost: $6.17

Equipment

Sheet pan (15" x 10")
Large skillet

Ingredients

1 Frozen ready-to-bake pie crust 9-inch, must be a deep-dish crust
7 slices bacon hardwood smoked, plus some crumbled bacon for topping if desired
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 shredded extra-sharp Cheddar cheese
4 large eggs
1 cup broccoli very finely chopped
1 cup heavy cream
1/4 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
Salt and pepper
Chopped chives optional garnish

US - Metric

Instructions

Par-Bake Crust: Preheat oven to 400°F. Place unwrapped frozen pie crust on a sheet pan and bake for 10 minutes. Remove and allow to slightly cool. (Keep crust on the sheet pan.) Reduce oven temperature to 350°F. If the crust fell down a bit, wait for it to mostly cool, then gently coax the sides up with your fingers; it should slide up without much resistance.
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.
Drain off all but 1 tablespoon of bacon fat (see note 1 for how I do this). Add the butter to the skillet with the bacon fat. Add diced onion and cook until it starts to become soft and translucent, about 2 minutes. Add in very finely chopped broccoli and cook, stirring frequently, for 3–5 more minutes or until crisp-tender. Add in garlic and stir for another 30 seconds to a minute. Remove skillet from heat; set aside to cool.
In a large bowl, combine the eggs, heavy cream, dried thyme, ground mustard, paprika, and salt and pepper. (I add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Whisk until completely smooth. Add in the bacon (except the reserved 2 tablespoons), the broccoli mixture, sharp Cheddar cheese, and Parmesan. Stir until smooth.
Pour this mixture into the par-baked pie crust (still on the sheet pan) and bake on the middle or lower oven rack (not the top one) for 35–45 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 the oven.) Avoid overbaking.
Serve warm with reserved bacon pieces and fresh chopped chives sprinkled on top.

Video

Notes

Note 1: Here’s how to dispose of bacon grease: Press 2 pieces of foil into a heat-resistant bowl. Pour all the bacon grease into this bowl. I measure out 1 tablespoon bacon grease and return it to the skillet. Allow the rest of the grease to harden at room temperature. Either save that bacon grease or crumple the foil with the hardened grease in it and discard.

Storage: Let the quiche cool, then cover and store in the fridge for up to 3 days. Reheat at 325°F for 10–15 mins. To freeze, wrap the quiche tightly and freeze for 1–2 months. Thaw in the fridge overnight.

Nutrition