Broccoli is my sons favorite food. Say what? It’s true. He isn’t a huge fan of eggs though. That’s what makes this cheesy broccoli and bacon quiche perfect for him. It’s loaded—and I mean loaded—with lots of other good stuff. It has so much good stuff he doesn’t even realize he’s eating an egg-based dish!
To Crust, or Not to Crust?
That is the question. This quiche is absolutely delish without a crust. In fact, that’s how I’ve almost always made it. If you want a crust on your quiche, you can use a recipe for your favorite crust. If you’re looking for a great grain-free alternative, you can try this parmesan rosemary crust. It’s absolutely divine with this quiche!
If you’re not as big of a fan of broccoli as my broccoli-crazed son, you can substitute for another vegetable of choice. And of course, if you don’t like bacon (but who doesn’t like bacon…what a silly thing to say!) or maybe if you just don’t have bacon on hand you could substitute with sausage or ham or mix up your meats (this photo above is a mix of ham and bacon). The possibilities for recipe alterations are quite endless!
1 lb. bacon, cooked until crisp and crumbled
1/2 medium onion, finely chopped
20 oz. frozen broccoli, thawed and chopped
3/4 c. heavy cream
1/2 lb. monterey jack cheese
1 teaspoon salt
1/2 teaspoon chili pepper
- Preheat your oven to 350 degrees.
- Butter a 9 inch pie plate.
- If using a crust, press the crust into your pie plate. You can make this with or without a crust - we like it equally well either way. If you'd like to make it with a crust, use your favorite crust. I would recommend trying this parmesan rosemary crust.
- Cook your bacon until crisp and crumble. Reserve 2 Tablespoons of your bacon grease.
- Saute your onions in bacon grease.
- Lightly whisk your eggs in a large bowl while adding the cream.
- Add all ingredients to your egg mixture and mix well.
- Pour into your prepared pie plate.
- Bake approximately 1 hour and 15 minute. A knife inserted, should come out clean when done.