Broccoli Quiche with Bacon
This easy broccoli quiche with bacon is the back-pocket brunch recipe you’ll want to keep on hand. Made with a mix of milk and cream, the egg custard turns out ultra-rich and creamy every time. It’s a guaranteed standout for any breakfast or brunch spread!
This broccoli quiche is definitely getting added to my Easter brunch menu! I always like to include something savory like my sausage breakfast casserole or asparagus tart—and while a quiche takes a bit more time, it’s totally worth it. With a buttery, flaky crust and a custardy filling loaded with tender broccoli florets, onions and Swiss cheese, every bite is melt-in-your-mouth delicious.
Why You’ll Love This Recipe
- Savory, smoky flavor in every bite. Crisp bacon and tender broccoli team up with melty cheese for that irresistible combo of salty, hearty, and just the right touch of veggie goodness.
- Rich, creamy custard filling. A perfect balance of eggs, milk, and cream makes the texture ultra-smooth and luxurious without feeling heavy.
- Great for any meal. Whether it’s a holiday brunch, weekday breakfast or light lunch with a broccoli bacon salad, this quiche will hit the spot.
- Make-ahead friendly. It stores and reheats beautifully, making it ideal for prepping ahead or enjoying leftovers the next day.
Ingredient Notes
- Tart crust: The buttery, flaky base that holds all the delicious filling. You can use store-bought or make a homemade crust.
- Bacon: Brings a savory, smoky punch that pairs perfectly with the broccoli and cheese.
- Broccoli: Fresh and vibrant, chopped florets add color, texture and a healthy green element.
- Onion: Adds a subtle sweetness and depth of flavor to the filling.
- Eggs: The foundation of the custard to help set everything into a creamy, tender filling.
- Egg yolk: Adds extra richness and helps create that silky-smooth custard texture.
- Whole milk: Balances out the cream for a smooth, luscious filling that isn’t too heavy.
- Heavy cream: Boosts the richness for that melt-in-your-mouth texture.
- Salt & pepper: Essential for bringing out all the savory flavors. You can also add in a dash of cayenne for just a hint of heat.
- Swiss cheese: Nutty, melty, and oh-so-perfect in a quiche!
Refer to the recipe card for the ingredient measurements and details.
Recipe Variations
Cheese swap. Try sharp cheddar, gruyère, or mozzarella instead of (or alongside) Swiss for a different cheesy flavor.
Add more veggies. Toss in sautéed mushrooms, red bell peppers, or even spinach for an extra nutrient boost.
Use a different meat. To change things up, you can swap the bacon for diced ham or cooked sausage. You could also make this vegetarian and leave the meat out completely.
Fresh herbs. Add chopped chives, thyme, or parsley to the egg mixture for a fresh, herby twist.
How to Make Broccoli Quiche
- Prepare the pie crust: Line a quiche dish with pie dough (either homemade pie dough or store-bought). Chill the dough in the refrigerator for 40 minutes, then freeze for 20 minutes.
- Partially bake the pie crust: Preheat oven to 375ºF. If using homemade dough, line the pie dough with aluminum foil and add pie weights. Bake until light golden, about 30 minutes.
- Cook the bacon: Cook the bacon over medium heat, then remove it and drain most of the grease. Let it cool, chop, and set aside.
- Prepare the filling: Cook vegetables in a bit of the bacon grease over medium heat until soft and set aside. Whisk together eggs, milk, cream, cayenne, salt and pepper.
- Stir in vegetables, bacon and shredded Swiss cheese. Transfer to partially baked pie crust.
- Bake the quiche: Bake at 375ºF for 40 minutes. Cool for 10 minutes before serving.
Expert Tips
Grate your own cheese. Skip the pre-shredded cheese—freshly grated Swiss cheese melts better and has a richer flavor. Bagged versions often contain additives that prevent smooth melting.
Keep an eye on the crust. If it starts browning while the filling is cooking, loosely tent a piece of aluminum foil over the quiche. I usually have to this halfway through baking.
Don’t over-bake. Pull the quiche from the oven when the edges are set but the center still has a slight jiggle. That little wobble will set as the dish cools. It also means the filling will be perfectly creamy when sliced.
Make Ahead & Storage Tips
Make ahead. Prepare and bake your broccoli quiche a day in advance, then reheat just before serving. Perfect for stress-free brunches!
Store leftovers. Let the quiche cool completely, then cover tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
Reheat gently. Warm slices in a 325ºF oven or toaster oven for 10–15 minutes. You can also microwave it, but the crust may lose some crispiness.
Freeze for later. Wrap the fully baked and cooled quiche tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe FAQ
Yes, frozen broccoli will work fine. Just be sure it’s thawed and drained before sautéing it and adding it to the quiche.
Keep an eye on the edges — they should be set, while the center should still have a slight jiggle when you gently shake the pan. You can also test it by inserting a knife or toothpick into the middle; if it comes out clean, it’s ready. Be careful not to over-bake, as you want the quiche to stay soft and creamy.
Yes, pre-bake the crust for a quiche. If it’s a homemade crust, you’ll need to also use pie weights. This will ensure the bottom of the crust doesn’t get soggy.
More Savory Brunch Recipes
If you loved this quiche, you’re going to want to try more savory brunch favorites! Here are some other delicious ideas to round out the spread.
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Broccoli Quiche with Bacon
Ingredients
- 1 tart crust recipe, (store-bought works too)
- 1 Tablespoon butter
- 4 slices (113 g or 4 oz) uncooked bacon
- 1 ½ cups (140 g) chopped fresh broccoli
- ¾ cup (90 g) chopped onion, about half an onion
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- ¾ cup (180 ml) whole milk, (low-fat works too)
- ½ cup (120 ml) heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- Dash cayenne, optional
- 1 cup (85 g or 4 oz) shredded Swiss cheese
Instructions
Partially Baked Crust
- Press pastry dough into a 9-inch quiche dish with a rim height of 1 1/4-inches (I love this quiche dish). Press the dough all the way up the sides, folding any overhanging dough in on itself (you can see photos on how to do this here).
- Place dough-lined tart pan in the refrigerator to chill until firm, about 40 minutes. Transfer tart pan to the freezer until very cold, about 20 minutes.
- While the tart pan is in the freezer, preheat your oven to 375° F. Remove tart pan from the freezer and double line it with aluminum foil. Place pie weights on top of the foil. Bake for 25 to 30 minutes or until light golden in color. Transfer to a wire rack to cool. Keep oven on and prepare filling.
Quiche Filling
- In a skillet, cook bacon over medium heat. Once cooked, remove bacon and some of the grease from the pan. Once cooled, chop the bacon and set aside.
- In the skillet with remaining bacon grease, cook onion and broccoli until tender, about 5 minutes. Remove from heat.
- In a large bowl, vigorously whisk eggs and egg yolk. Add milk, heavy cream, salt, pepper, cayenne and whisk until combined. Stir in cooked vegetables, chopped bacon and Swiss cheese.
- Transfer filling to partially baked crust. Bake quiche at 375° F for 40 minutes or until a knife inserted in the center comes out clean and the center barely jiggles when gently shaken. Allow the quiche to sit for 10 minutes before cutting and serving.
