Broccoli Cheddar Quiche with Bacon

This Broccoli Cheddar Quiche is the perfect weekend brunch food! It’s cheesy, loaded with veggies and baked in a perfectly golden brown crust. Delicious!

Thanks to our friends at Wewalka for sponsoring this post!

Easter is just around the corner and I’m so excited! I feel like it’s one of those holidays that truly gets skipped over but it’s one of my all time favorites! I love that you get to just be with your family, make and eat delicious food, and not feel stressed or worried about giving or getting presents. A triple whammy win!

This Broccoli Cheddar Quiche is the absolute perfect dish to serve for Easter breakfast, brunch, appetizer or a snack! I love that it has a loads of freshly grated sharp white cheddar cheese but at the same time is balanced out with fresh vegetables like broccoli, onion and garlic!

Oh, and there’s bacon. Because, well, bacon is delicious. I love how the crispy bacon on the inside adds a crunchy texture. The eggs are soft and fluffy, the broccoli is delicious and pairs perfectly with the cheesiness of the dish.

Best part? The delicious and crispy golden brown crust that just wraps everything perfectly up and makes it wonderful. I love using Wewalka’s pre-made European style crusts – they are SO easy. Seriously, they come already rolled out in parchment paper and they made with NO lard which is super hard to find in a pre-made pie crust. Woooo!

Let’s get into how to make this deliciousness.

Ingredients You Need:

• pre-made pie crust (preferably Wewalka brand since that’s what I used to develop the recipe!)
• freshly grated sharp white cheddar cheese / parmesan for garnish (optional)
• eggs
• broccoli
• bacon
• whole milk
• heavy cream
• garlic
• onion
• salt and pepper

How to make Broccoli Cheddar Quiche with Bacon:

Preheat the oven to 350 degrees. If you’re using Wewalka pie crust, it’s important to let it sit at room temperature out of the fridge for 15-20 minutes. Using butter or cooking spray, grease your pie pan (mine is a basic 9 inch pan). Next, unroll the crust from the parchment paper that it comes in and add the crust to the pan and press it firmly on the bottom and sides.

If desired, you can trim the excess edges off of the crust. Or you can crimp the edges using your fingers. Or you can go the super looks fancy but really doesn’t take any time or effort way of taking a fork and crimping the edges yourself. That’s what I did and it was super easy. ALSO, poke the bottom of the pie crust with a fork several times (this will help air escape and for the pie to not retain moisture).

Blind Baking the Pie Crust

Once you’ve prepped the pie crust edges how you want it – using the same parchment paper that came in the package (you can also use aluminum foil if you don’t have this), cover the entire pie crust. Add pie weights, dried beans or dried rice to the middle of the pie crust to help weigh it down. Next, blind bake the crust for 15 minutes. This is a VERY important step! This will help ensure the entire pie crust gets baked through evenly and doesn’t retain a soggy crust (or soggy bottom – if you’re a Great British Baking show fan!) Find out more about blind baking HERE.

While the crust is blind baking, go ahead and begin to make your filling! Dice 4 slices of bacon into bite size pieces. Fry them on medium heat for 5 minutes or so until crispy (or how you prefer your bacon – I like mine crispy!) Keep in mind these will not cook anymore once they’re in the oven – so make sure you cook it how you want it! Once done, place it on a plate with a paper towel and blot some of the grease off. Set aside.

Next, dice ½ of an onion as well as 2 large garlic cloves. Add the onions to the same pan you just cooked your bacon in (feel free to pour out some of the bacon grease if necessary). Cook for about 2-3 minutes, adding in the garlic right at the end for an extra minute to get it fragrant but not overdone. Set this aside. Shred 8 oz of white cheddar cheese (or use pre-shredded to save time!). Lastly, chop up your broccoli into small florets (about 1 and ¼ cups worth!)

In a large bowl, add 5 eggs, 1 cup whole milk, and ¼ cup of heavy cream. Mix to combine. To this, add in your cheese, broccoli, onion and garlic mixture, bacon and a large pinch of salt and about ½ tsp crack worth of black pepper. Mix it all until fully combined.

By now, your crust should be done “blind baking”. Carefully remove it from the oven and then pour the filling into the crust. Make sure the filling is evenly distributed throughout! Place it in the oven and bake for 25-30 minutes or until the crust is golden brown and the quiche filling is set and doesn’t jiggle when you move it. Let it cool for 5 minutes in the pan and then slice and serve it up! 

Important Notes:

Check your quiche about halfway through the baking process. Sometimes the crust can get a little extra golden too quickly. Be prepared to potentially have to cover the crust with foil to make sure it’s cooked evenly! I covered my crust within the last 5 minutes of the baking process. It’s super easy and ensures that you have even baking throughout the quiche!

Serve these up with coffee, mimosas and some extra shredded parmesan cheese on top because you love yourself! Happy Easter, friends!

Did you enjoy this recipe? Here a few more you might like!

Carrot Cake Breakfast Cookies

Caprese Avocado Toast

Roasted Garlic Breakfast Couscous Bowl

Everything Bagel Breakfast Sandwich 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie