Bacon and Broccoli Quiche

Ingredients

• 225 g (1½ cups)broccoli florets, steamed until tender
• 6 slicescooked bacon, roughly chopped
• 1 tbspbacon grease
• 1 smallwhite onion, finely diced
• 1shop-bought frozen pie crust
• 115 g (1 cup)grated Cheddar cheese
• 55 g (½ cup)grated mozzarella
• 5eggs
• 360 ml (1½ cups)milk
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the pastry

   Lightly coat a pie tin with oil and carefully fit the frozen pie crust inside. Cover the pastry with baking paper and add ceramic baking beans, dried pulses or rice.

2. 2

   Blind bake

   Bake in an oven preheated to 190°C for 15 minutes. Take the crust out of the oven and set it aside.

3. 3

   Whisk the custard

   In a bowl, whisk the eggs, milk, salt and freshly ground black pepper until evenly combined.

4. 4

   Fill the crust

   Fold the steamed broccoli, onion, bacon, Cheddar and mozzarella into the egg mixture, then pour it into the pre-baked pastry.

5. 5

   Bake the quiche

   Bake in an oven preheated to 190°C for 30–35 minutes, or until the top is set.

6. 6

   Cool before serving

   Remove the quiche from the oven and leave it to cool for 15 minutes before serving.

What is bacon and broccoli quiche?

Quiche is a savoury tart made with pastry and a set egg-and-dairy filling, a style associated with French cooking. This version pairs broccoli and onion with bacon and two cheeses for a hearty, familiar flavour.

Ready-made pastry keeps preparation simple, while blind baking helps give the base a head start before the moist filling goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2465 calories, 110g protein, 155g carbs, 170g fat.

The pastry and milk contribute carbohydrates, while the bacon, bacon grease, cheese and eggs provide much of the fat; eggs, bacon and cheese also supply protein. Pair a slice with salad or extra vegetables for a plate with a fresher, lighter side.

Why blind baking matters

The crust: lining it with baking paper and weighing it down helps prevent the pastry from puffing or losing its shape. The recipe gives it 15 minutes at 190°C before adding the filling.

The weights: ceramic beans, dried pulses or rice all work as pastry weights. Keep the paper between them and the pastry, and lift them out before filling the case.

Build an even filling

The broccoli: steam the florets until tender before mixing them in, so they are ready to eat when the eggs have set. Smaller pieces make the finished quiche easier to slice.

The mix-ins: fold the broccoli, onion, bacon and cheeses through the whisked eggs and milk so they are spread throughout the pastry rather than clustered in one spot.

Check when it is done

The timing: bake the filled crust at 190°C for 30–35 minutes, following the recipe’s range rather than relying on the clock alone.

The cue: the top should be set before you take the quiche out. Letting it stand for 15 minutes gives the filling time to settle for neater portions.

Choosing the bacon and cheese

The bacon: use cooked bacon, roughly chopped as directed, so it mixes easily into the filling. Bacon grease is listed separately for the onion, but the method does not specify when to use it.

The cheeses: Cheddar brings a pronounced savoury flavour, while mozzarella adds a milder, stretchy quality. Grating both helps them distribute through the filling.

What to serve with quiche

A crisp green salad or lightly dressed leaves make a fresh contrast to the rich pastry, bacon and cheese. For a more substantial meal, serve it with cooked vegetables or a bowl of soup.

Recipe notes & tips

• Make sure the oven is fully preheated to 190°C before blind baking the crust.
• Steam the broccoli until tender, then let excess moisture drain before adding it to the filling.
• Whisk the eggs and milk until evenly combined before folding in the other filling ingredients.
• Use baking paper between the pastry and the baking weights.
• Allow the quiche to rest for the full 15 minutes before slicing.
• Check that the top has set within the recipe’s 30–35-minute baking window.

Variations

• Add herbs: fold chopped chives or parsley into the egg mixture for a fresh savoury note.
• Use another cheese: replace some of the mozzarella with a well-melting cheese you have on hand.
• Swap the greens: use steamed spinach in place of some or all of the broccoli.
• Add mushrooms: cook them until their moisture has evaporated before mixing them into the filling.
• Change the bacon: use cooked ham in its place for a milder filling.

Common mistakes to avoid

• Skipping the weights: the pastry can puff during blind baking; line it with paper and add baking beans, pulses or rice.
• Using wet broccoli: extra water can make the filling loose; drain the steamed florets before folding them in.
• Filling an unbaked crust: the base may not bake as intended; blind bake it for 15 minutes first.
• Overbaking: the filling can become firm and dry; check for a set top after 30 minutes.
• Slicing straight away: the filling may not hold together cleanly; leave the quiche to cool for 15 minutes.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 3 days. Reheat portions in the oven until hot throughout; the pastry may soften slightly after chilling.

Frequently asked questions