The Best Brunch Quiche – Broccoli, Bacon and Cheddar!

On the weekend, I am all about a good Brunch.  No need to get up too early, it’s acceptable to have alcohol (hello mimosas!), and I truly love all brunch eats!  So, if you are looking for a goto recipe for brunch, then look no further than this decadent, delicious Broccoli, Bacon & Cheddar Quiche! This recipe also packs an extra creamy factor from the addition of heavy cream and mayonnaise, giving it that luxurious, melt-in-your-mouth taste! It can be made with or without a pie crust, and still sets up perfectly.  This one is definitely a must-make-recipe!  Perfect for Easter or Mother’s Day brunch!!

The primary stars of this quiche are Bacon, steamed Broccoli, and shredded Sharp Cheddar – all things you probably already have in the fridge! To achieve maximum deliciousness,  we like to use smoky Applewood Smoked bacon, tangy Extra Sharp Cheddar, and to get the ultimate richness, we add 1 cup of heavy cream or half & half.  So you can understand why this is just SO good! 

The Best Brunch Quiche – Broccoli Bacon and Cheddar

Recipe by Kathy DickenCourse: BrunchDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

For your next brunch, look no further than this decadent Broccoli, Bacon & Cheddar Quiche! This recipe packs an extra creamy factor from the addition of heavy cream and mayonnaise, giving it that luxurious, melt-in-your-mouth taste! It can be made with or without a pie crust, and still sets up perfectly!

Ingredients

• 5 eggs

• 1 cup heavy cream or half & half

• 1/4 cup mayonnaise

• 1/2 tsp garlic salt

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp Dijon mustard

• 1 cup steamed broccoli – chopped

• 3 green onions – chopped

• 4 slices bacon – cooked & chopped

• 1 1/2 cup shredded Sharp Cheddar cheese

• Optional: 1 refrigerated (or frozen) deep dish pie crust

Directions

• Preheat oven to 350 degrees. If using, roll out refrigerated pie crust in glass pie pan, crimp edges all the way around – set aside. If not, spray glass pie pan with non-stick spray.
• In medium size bowl, mix together eggs, cream, mayo, garlic salt, onion powder & black pepper until combined.
• Fold in chopped broccoli, green onion, bacon and 1 CUP of shredded cheddar – pour into pie shell. Reserve remaining 1/2 cup of cheddar.
• Sprinkle the top with remaining 1/2 cup of cheese.
• Bake for 50-60 minutes if using pie crust, or until center is set when gently shaken. Check crust during last 10-15 minutes – cover with aluminum foil for remaining cook time to prevent crust over-browning. If preparing without crust, quiche should be set after 45 minutes.
• Leftover quiche reheats beautifully in the microwave!

Notes

• The recipe calls for heavy cream or half & half, but you can use milk too, if that’s all you have on hand. It may just be a little less rich.
• Cook your bacon in the oven to reduce cleanup! I roast my bacon on a foil-lined sheet pan at 400 degrees for 15-20 minutes, depending on your crispy preference.
• When transferring the quiche in and out of the oven, I suggest placing the quiche on a baking sheet. It makes it easier to handle and mitigates any spillage!