Broccoli Cream Cheese Bacon Quiche
Broccoli Cream Cheese Bacon Quiche
Ingredients
For the Crust
- 1 refrigerated pie crust, 9-inch
For the Filling
- 6 slices bacon
- 1 1/2 cups broccoli florets, small
- 4 ounces cream cheese, softened, cut into small cubes
- 1/2 cup shredded cheddar cheese
For the Egg Mixture
- 3 large eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon ground nutmeg
Instructions
- 1
Preheat your oven to 375°F. Unroll the pie crust and carefully press it into a 9-inch pie plate. Crimp the edges as desired. Prick the bottom of the crust several times with a fork.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, reserving 1 tablespoon of the bacon fat. Crumble the cooked bacon and set aside.
⏱️ 8 min
- 3
Add the broccoli florets to the skillet with the reserved bacon fat. Sauté for 3-5 minutes, or until the broccoli is tender-crisp. Remove from heat and set aside.
⏱️ 5 min
- 4
Evenly sprinkle the crumbled bacon, sautéed broccoli, and shredded cheddar cheese over the bottom of the prepared pie crust. Distribute the small cubes of softened cream cheese over the other ingredients.
⏱️ 5 min
- 5
In a medium bowl, whisk together the large eggs, half-and-half, salt, black pepper, and ground nutmeg until well combined.
⏱️ 3 min
- 6
Carefully pour the egg mixture over the ingredients in the pie crust, ensuring the filling is evenly distributed.
⏱️ 2 min
- 7
Bake the quiche in the preheated oven for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 375
- 8
Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the quiche to set properly.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cream Cheese Bacon Quiche
Ingredients
For the Crust
- 1 refrigerated pie crust, 9-inch
For the Filling
- 6 slices bacon
- 1 1/2 cups broccoli florets, small
- 4 ounces cream cheese, softened, cut into small cubes
- 1/2 cup shredded cheddar cheese
For the Egg Mixture
- 3 large eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon ground nutmeg
Instructions
- 1
Preheat your oven to 375°F. Unroll the pie crust and carefully press it into a 9-inch pie plate. Crimp the edges as desired. Prick the bottom of the crust several times with a fork.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, reserving 1 tablespoon of the bacon fat. Crumble the cooked bacon and set aside.
⏱️ 8 min - 3
Add the broccoli florets to the skillet with the reserved bacon fat. Sauté for 3-5 minutes, or until the broccoli is tender-crisp. Remove from heat and set aside.
⏱️ 5 min - 4
Evenly sprinkle the crumbled bacon, sautéed broccoli, and shredded cheddar cheese over the bottom of the prepared pie crust. Distribute the small cubes of softened cream cheese over the other ingredients.
⏱️ 5 min - 5
In a medium bowl, whisk together the large eggs, half-and-half, salt, black pepper, and ground nutmeg until well combined.
⏱️ 3 min - 6
Carefully pour the egg mixture over the ingredients in the pie crust, ensuring the filling is evenly distributed.
⏱️ 2 min - 7
Bake the quiche in the preheated oven for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 375 - 8
Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the quiche to set properly.
⏱️ 15 min