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Broccoli Bacon Quiche Cups

 Broccoli Bacon Quiche Cups
Chock-full of veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic at Irene Steinmeyer’s home in Denver, Colorado. TIP: For a tasty variation, try substituting asparagus for broccoli and Swiss for cheddar cheese.—Irene Steinmeyer, Denver, Colorado
2 ServingsPrep: 10 min. Bake: 25 min.


  • 4 bacon strips, diced
  • 1/4 cup fresh broccoli florets
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 3/4 cup egg substitute
  • 1 tablespoon dried parsley flakes
  • 1/8 teaspoon seasoned salt, optional
  • Dash pepper
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons chopped tomato


  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, reserving 1 teaspoon
  • drippings. In the drippings, cook broccoli and onion over medium
  • heat for 2-3 minutes or until vegetables are tender. Add garlic;
  • cook 1 minute longer.
  • In a small bowl, beat the eggs, parsley, seasoned salt if desired and
  • pepper. Stir in bacon and broccoli mixture; add cheese and tomato.
  • Pour into two 10-oz. ramekins or custard cups coated with cooking
  • spray. Bake at 400° for 22-25 minutes or until a knife inserted
  • near the center comes out clean. Yield: 2 servings.
Nutritional Facts: 1 quiche equals 170 calories,

2 of 2

Broccoli Bacon Quiche Cups (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 24 mg cholesterol, 576 mg sodium, 6 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.