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A baked quiche with broccoli, cheese, and diced ham on a white plate, garnished with microgreens. One slice is removed and placed nearby, showing the creamy filling and golden crust. A fork and napkin sit by the plate.

Bacon and Brocolli Quiche

A standard quiche loaded with crispy bacon, tender broccoli, and sweet shallots baked in a silky egg custard enriched with milk, half-and-half, and Parmesan. Slices clean and tastes great warm or chilled, deal for brunch, potlucks, or an easy dinner with a green salad.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 slices
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 sheet refrigerated pie crust (can use homemade if preferred)
  • 6 slices bacon
  • 2 thinly sliced shallots
  • 2 cups chopped broccoli florets
  • 4 large eggs
  • ½ cup milk
  • ⅔ cup half-and-half
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Prepare 1 sheet refrigerated pie crust per package instructions. Alternately you can use a homemade basic crust recipe.
  2. Cook 6 slices bacon in a large skillet until crispy on both sides. Drain on a paper towel and chop.
  3. Add 2 thinly sliced shallots and 2 cups chopped broccoli florets. Cook until the shallots are golden brown and the broccoli is slightly tender, for about 3-5 minutes. Stir in the chopped bacon. Remove from heat.
  4. In a large bowl, whisk together 4 large eggs, ½ cup milk, ⅔ cup half-and-half 1 cup freshly grated Parmesan cheese, ½ teaspoon salt and ¼ teaspoon black pepper
  5. Add the bacon and vegetable mixture to the pre-baked pie crust. Pour the egg and cheese mixture over the top.
  6. Bake for 30 minutes at 400°F or until the center is set and no longer jiggly. Top with your favorite microgreens. Serve warm or let cool slightly for neater slices. Enjoy!