Broccoli Potato and Bacon Quiche
Experience the ultimate comfort food trifecta with this Broccoli Potato and Bacon Quiche, a savory blend of creamy textures and bold flavors packed inside a flaky pie crust. Perfect for brunch, lunch, or even dinner, this quiche combines tender broccoli florets, soft potato cubes, and crispy, smoky bacon with rich cheddar cheese, all encased in a luscious egg custard. A hint of nutmeg adds a subtle warmth, elevating each bite to pure perfection. Easy to prepare with minimal prep time, this quiche is baked to golden brown and is ideal for feeding a hungry crowd or meal-prepping for a week of delicious convenience. Serve it warm or at room temperature for a satisfying and versatile dish that’s sure to impress!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 2 cups Broccoli florets
- 1 piece Potato (medium, peeled and diced into small cubes)
- 6 pieces Bacon strips, chopped
- 1.25 cups Shredded cheddar cheese
- 5 pieces Large eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Ground nutmeg (optional)
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Place in the refrigerator to chill while preparing the filling.
Bring a small pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes, or until just tender. Drain and set aside.
In a steamer or over boiling water, steam the broccoli florets for 3-4 minutes, until bright green and tender-crisp. Set aside.
In a skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg (if using).
Scatter the cooked potatoes, broccoli florets, and cooked bacon evenly over the chilled pie crust. Sprinkle the shredded cheddar cheese over the top.
Pour the egg mixture over the filling, ensuring it is evenly distributed.
Bake the quiche in the preheated oven for 40-50 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.7 g | 329% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1396 mg | 465% | |
| Sodium | 5336 mg | 232% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 11.9 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1432 mg | 110% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1576 mg | 34% | |
*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.
