Broccoli Bacon Quiche for 2
Treat yourself to the perfect blend of savory flavors with this Broccoli Bacon Quiche for 2! Featuring a buttery, crisp 6-inch pie crust filled with smoky bacon, tender broccoli florets, and gooey cheddar cheese, this quiche is a delightful balance of comfort and elegance. A rich custard made with eggs, heavy cream, and a touch of nutmeg ties everything together for a creamy, melt-in-your-mouth texture. Ready in just an hour with minimal prep, this small-batch quiche is perfect for breakfast, brunch, or even a light dinner for two. Serve it alongside a fresh garden salad or crusty bread for a cozy yet refined meal that’s easy to love.
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Recipe Information
Ingredients
- 1 small (6-inch size) Pie crust
- 2 slices Bacon
- 1 cup Broccoli florets
- 2 Large eggs
- 0.33 cup Heavy cream
- 0.25 cup Milk
- 0.5 cup Shredded cheddar cheese
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Roll out the small pie crust and fit it into a 6-inch tart or pie pan. Trim any excess around the edges and prick the bottom with a fork to prevent puffing.
Blind bake the crust: Line it with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, remove the weights, and bake for another 5 minutes. Remove from the oven and let it cool slightly.
While the crust is baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, let it drain on paper towels, and crumble it into small pieces.
In the same skillet, lightly steam the broccoli florets by adding a splash of water, covering, and cooking for 2-3 minutes until tender but still vibrant green. Drain and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
Sprinkle the crumbled bacon evenly over the bottom of the baked pie crust, followed by the broccoli florets and shredded cheddar cheese.
Pour the egg mixture over the fillings, ensuring everything is evenly covered.
Bake the quiche in the preheated oven for 25-30 minutes, or until the custard is set and the top is golden brown.
Remove from the oven and let the quiche cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 582 mg | 45% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
