Go Back
Print

This quiche recipe includes some sauteed bacon, onions, and broccoli that are baked in the oven with some eggs and cheeses over a store-bought pie crust. It is delicious, and feels like it could maybe even be healthy when you are eating it.
If you have the time to make your own pie crust, go for it!
The recipe below is for one quiche.

Ingredients

  • 1 Tbsp olive oil
  • 4 oz thick-cut bacon, cut into 1/8” lardons
  • 2 Tbsp salted butter
  • 1 large white onion, small dice
  • 2 cups broccoli florets
  • 1 clove garlic, finely minced
  • 1 tsp vegetable oil, for oiling your pie dish
  • 1 store-bought 9” pie crust
  • 4 whole eggs, room temperature
  • 2 scallions, finely sliced
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup cream cheese
  • 2 Tbsp fresh chives, finely sliced, as garnish

Instructions

  • Preheat the oven to 350F.
  • On the stove in a large saute pan, add 1 Tbsp olive oil and the bacon lardons.
  • Cook on medium heat, stirring frequently until the bacon is cooked, but not too crispy.
  • Remove bacon from the pan using a slotted spoon, and let drain on paper towels.
  • *Save the bacon fat in the pan.
  • Add the 2 Tbsp salted butter to the pan, along with the diced white onion.
  • Cook on medium heat for 7 minutes, or until the onions are soft and becoming translucent.
  • Add the broccoli florets, and continue to cook for an additional 10 minutes, or until the broccoli is almost completely tender.
  • Add the minced garlic, and stir to combine.
  • Remove the vegetable mixture from the heat, and set it aside.
  • Lightly oil an oven-safe pie dish with a tiny coating of vegetable oil and add the pie crust to the pie dish.
  • Crimp the edges of the pie crust using your fingers or the back of a fork.
  • Add the vegetables and bacon that you cooked earlier.
  • Whisk the whole eggs, and mix them with the finely-sliced scallions and the shredded mozzarella and shredded cheddar cheeses.
  • Pour the egg and scallion and shredded cheese mixture into the pie dish, on top of the vegetables.
  • Top with dollops of the cream cheese.
  • Bake in the oven at 350F for roughly 40-50 minutes, or until the eggs in the center of the quiche are fully cooked.
  • Remove from the oven and allow to cool for 30 minutes.
  • Cut into slices, and garnish with the fresh chives.

Notes

This quiche can be made in advance and served cold. You can easily scale up the recipe and bake two of these at the same time.