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Bacon Broccoli Quiche Recipe
Bacon Broccoli Quiche Recipe photo by Taste of Home

Bacon Broccoli Quiche Recipe

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3.5 2
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Even folks who claim not to like quiche rave about this one! I developed the recipe by combining the best of five others that I'd tried. Now it's a hearty family favorite that always gets star billing at my traditional Christmas morning brunch.
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES: 6-8 servings

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 cup mayonnaise
  • 1 tablespoon dried minced onion
  • 1 tablespoon butter, melted
  • 1 teaspoon salt
  • 3 eggs
  • 1-1/2 cups milk
  • 3 cups frozen chopped broccoli, thawed and patted dry
  • 12 bacon strips, cooked and crumbled
  • 8 medium fresh mushrooms, chopped
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 sheet refrigerated pie pastry

Nutritional Facts

1 serving (1 piece) equals 471 calories, 36 g fat (14 g saturated fat), 133 mg cholesterol, 843 mg sodium, 20 g carbohydrate, 1 g fiber, 16 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon, mushrooms and cheese.
  2. Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10-15 minutes before cutting. Yield: 6-8 servings.
Originally published as Bacon Broccoli Quiche in Country Woman Christmas Annual 2004, p14

Nutritional Facts

1 serving (1 piece) equals 471 calories, 36 g fat (14 g saturated fat), 133 mg cholesterol, 843 mg sodium, 20 g carbohydrate, 1 g fiber, 16 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Bacon Broccoli Quiche

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 5, 2014

"I would give this five stars if I cut the salt in half. With all the bacon and the cheese, for my family 1/2 teaspoon salt would have been enough. Otherwise, it was good, baked okay, etc."

MY REVIEW
Reviewed Oct. 1, 2009

"Perfect-- I used gluten free flour and made some in a small pan without the crust for a gluten allergy person and it was great. The rest was made with the crust and it was perfect. This will be made again and again."

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