For Mother’s Day this year I made Cheesy Broccoli and Bacon Quiche for breakfast. A fluffy egg pie with broccoli, bacon, onion, Parmesan and Pepper Jack cheese. It’s a great way to start your day, whether it’s a special occasion or just a lazy weekend morning. And the store-bought pie crust makes assembling the quiche a breeze. Serve it with fresh fruit or tomatoes for a bright, light flavorful breakfast or brunch.
Cheesy Broccoli and Bacon Quiche is versatile and economical…and can be made for breakfast, lunch or dinner. I grabbed ingredients I already had in my refrigerator and combined them with fluffy eggs for a deliciously satisfying meal. This time I used broccoli, bacon, and onion, along with two savory cheeses. A few tomatoes make the perfect garnish.
You can also make this quiche without the crust. I often make a crustless version to save on the calories. It also saves time, since I’m not fussing with pie dough. Because there is no crust, this quiche comes together in minutes. Check your refrigerator and make this recipe your own.
Cheesy Broccoli and Bacon Quiche
Ingredients:
- 1 Pillsbury pie crust
- 6 slices bacon, chopped and cooked
- 1 small onion, diced
- 1 1/2 cups broccoli, chopped into small pieces
- 1/2 teaspoon Italian Seasoning
- 1 cup Pepper Jack cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 7 eggs, beaten well
- 1/2 cup milk
- 1/4 cup Parmesan cheese
How to Make Cheesy Broccoli and Bacon Quiche?
- In a large skillet over medium heat, cook the chopped bacon until fat is rendered. Remove bacon to a paper towel lined plate. Remove all but 2 tablespoon of bacon grease from the skillet.
- Remove the stems from the broccoli and chop or break into small florets. Add it to the skillet, along with the onion. Continue to cook for about 5 or 6 minutes. Season with Italian seasoning.
- Spray the bottom of a 9-inch pie plate with cooking spray. Press the pie crust in the bottom of the dish and crimp edges. Add the bacon and veggies to the dish. Sprinkle with Pepper Jack cheese over all.
- Beat the eggs and milk in a medium bowl until well blended. Add the Parmesan cheese, salt and pepper; stir to combine. Slowly pour the egg mixture in the dish. Sprinkle with a bit of chopped parsley if desired.
- Make a tent with a large piece of aluminum foil. Cover the quiche loosely with the foil. Bake at 350 degrees for about 50-60 minutes. Remove the foil at 45 minutes and make sure to pull the quiche out of the oven when just golden brown and set it the middle. Let it sit for 5 minutes before cutting and serving.
Cut the quiche into wedges and serve it with fruit or some chopped tomatoes to brighten the dish. This is a wonderful, light meal to start your day!
Check out more of my tasty breakfast recipes, including Grandpa’s Smith’s Pancakes, Buttermilk Blueberry Breakfast Cake, and Sausage Tortilla Breakfast Bake.
Cheesy Broccoli and Bacon Quiche
Ingredients
- 1 Pillsbury pie crust
- 6 slices bacon chopped and cooked
- 1 small onion diced
- 1 1/2 cups broccoli chopped into small pieces
- 1/2 teaspoon Italian Seasoning
- 1 cup Pepper Jack cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 7 eggs beaten well
- 1/2 cup milk
Instructions
- In a large skillet over medium heat, cook the chopped bacon until fat is rendered. Remove bacon to a paper towel lined plate. Remove all but 2 tablespoon of bacon grease from the skillet.
- Remove the stems from the broccoli and chop or break into small florets. Add it to the skillet, along with the onion. Continue to cook for about 5 or 6 minutes. Season with Italian seasoning.
- Spray the bottom of a 9-inch pie plate with cooking spray. Press the pie crust in the bottom of the dish and crimp edges. Add the bacon and veggies to the dish. Sprinkle with Pepper Jack cheese over all.
- Beat the eggs and milk in a medium bowl until well blended. Add the Parmesan cheese, salt and pepper; stir to combine. Slowly pour the egg mixture in the dish. Sprinkle with a bit of chopped parsley if desired.
- Make a tent with a large piece of aluminum foil. Cover the quiche loosely with the foil. Bake at 350 degrees for about 50-60 minutes. Remove the foil at 45 minutes and make sure to pull the quiche out of the oven when just golden brown and set it the middle. Let it sit for 5 minutes before cutting and serving.
