Roasted Broccoli Bacon Quiche
Elevate your brunch game with this Roasted Broccoli Bacon Quiche, a perfect marriage of smoky, savory, and cheesy flavors encased in a buttery pie crust. This crowd-pleasing dish features tender roasted broccoli, crispy bacon, and a blend of sharp cheddar and Parmesan cheeses, all baked to perfection in a rich, creamy egg custard. The hint of nutmeg adds a touch of warmth, while the flaky crust provides the ideal base for each delicious bite. Whether served warm or at room temperature, this quiche is as visually stunning as it is satisfying, making it an ideal centerpiece for weekend brunches, holiday gatherings, or any special occasion. Easy enough for a weeknight meal yet elegant enough for entertaining, this versatile quiche is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 4 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
- 1 store-bought or homemade pie crust
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the broccoli florets on the prepared baking sheet. Drizzle with olive oil and toss to coat. Roast in the oven for 15-20 minutes, or until the broccoli is tender and lightly browned. Set aside to cool slightly.
While the broccoli is roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels to drain. Once cooled, chop the bacon into small pieces.
Reduce the oven temperature to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan or tart pan. Press it into the edges and trim off any excess dough. Use a fork to poke holes in the bottom of the crust. Blind bake the crust for 10 minutes, then remove it from the oven and set aside.
Sprinkle the shredded cheddar cheese evenly across the bottom of the pie crust. Top with the roasted broccoli and chopped bacon pieces.
In a medium mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth. Stir in the grated Parmesan cheese.
Carefully pour the egg mixture over the broccoli, bacon, and cheese, ensuring an even distribution.
Bake the quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is slightly golden.
Remove the quiche from the oven and let it cool for 5-10 minutes. Slice into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1388 mg | 107% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 732 mg | 16% | |
*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.
