Bacon Broccoli Quiche (Easy & Creamy) is a rich and comforting dish—perfect for breakfast, brunch, or a light dinner.
Quiche is one of those dishes that always works—simple, satisfying, and easy to adapt.
This version with bacon and broccoli is a great balance of flavors. The bacon adds depth and a slightly smoky note, while the broccoli keeps it fresh and lighter. Everything comes together in a creamy filling with just a subtle hint of spice.
It’s easy to prepare and works for many occasions—breakfast, lunch, or even a casual dinner. One of those recipes you can come back to anytime.
How to choose the best ingredients for Bacon Broccoli Quiche
Bacon: Smoked bacon works best—it adds depth and a rich aroma. If you prefer a milder flavor, you can use unsmoked bacon
Broccoli: Choose fresh, bright green broccoli with no spots. Frozen isn’t ideal here—it can release too much water and affect the texture
Cream base (Philadelphia / sour cream / crème fraîche): You can mix these or use one or two depending on what you have. Sour cream and crème fraîche give the best balance—if you skip one, just increase the other
Hard cheese: Use a good melting cheese like cheddar, Gruyère, or a similar type—it adds flavor and helps the filling set
Eggs: They bind everything together and give the quiche its structure—use good-quality eggs
Chili flakes: Optional, but a small pinch adds a gentle heat and lifts the flavor
Nutmeg: Just a little enhances the creamy filling—don’t overdo it
Allspice: Adds a subtle warmth—use sparingly so it doesn’t dominate
Parsley: Fresh parsley brings a light, fresh finish to the dish
Garlic: Fresh garlic adds depth and works well with both bacon and broccoli
Top Tip for Success
- You can store the prepared dough in the fridge for up to 2 days or freeze it for several months
- Blanch extra broccoli and freeze it—you can use it later for another quiche, salad, or quick meal If the tart starts browning too much on top toward the end of baking, loosely cover it with foil
- Pre-bake (blind bake) the crust if you want it extra crisp and not soggy
- Let the quiche rest for 10–15 minutes after baking—it will set better and slice more easily
- Don’t overfill the crust—the filling will puff slightly while baking
- Use room temperature ingredients for a smoother, more even filling
How to Enjoy!
- Warm or at room temperature — both versions taste great
- With a simple green salad — adds freshness and balance
- For breakfast or brunch — easy and satisfying
- As a light dinner — just add a salad or fresh vegetables
- For lunch at work — it reheats well and keeps its flavor
- With a glass of white wine — a nice, classic pairing
- The next day — often tastes even better
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Bacon Broccoli Quiche
Ingredients
Method
- Put the sifted flour and butter on the counter.
- Chop the butter and flour into small pieces. I use a special dough knife for this, and it can be a shortcrust dough shredder or a regular kitchen knife with a broader blade. The dough shredder and dough knife are held from the top and are therefore more convenient, but you can also do it with an ordinary kitchen knife.
- As soon as the flour is chopped with butter, add a little water and knead into a uniform dough. It's good that the water is freezing so that the dough is substantial and elastic.
- When the dough is ready, divide it into two equal parts.
- Before baking, put the dough in the refrigerator for at least 30 minutes.
- After thirty minutes, we rolled the dough into a circle about 2.5 cm (1 inch) larger than a tart tin.
- Prepare a form for the tare - brush generously with butter and sprinkle the flour.
- Put the rolled-out dough on the roller and put it into the mold. We try to place them centrally so that there is more or less the same amount of dough on both sides. Then, we formed the edges of the dough that were longer than the mold's diameter.
- Then prick the dough with a fork.
- I use ceramic balls for baking shortcrust pastry, and you can use beans when you don't have such balls.
- I put baking paper on the baking tin and poured out the balls or beans. We make sure that they are evenly distributed, especially at the edges. The balls have the task of pressing the bend so that they do not fall. This is an essential element when baking the bottom of the tart.
- Preheat the oven to a temperature of 230 degrees C / 450 degrees F / Gas mark 8
- Bake for about 10-15 minutes.
- Fry the bacon in whole slices.
- Divide the broccoli into small swirls and cook for 2-3 minutes al dente.
- I put the broccoli in boiling salted water and cook for 2-3 minutes. Then, I take it out and have it ready to tart.
- I put the torn slices of bacon on the toasted bottom of the tart and the broccoli pieces on top of it.
- I put Philadelphia cheese, sour cream, and creme fraiche into a large bowl.
- Then I break in the eggs and mix everything thoroughly until combined.
- The next step is to put on the grated cheese and spices and chopped parsley and mix again.
- I pour the entire mass of broccoli and bacon into the previously prepared bottom of the tart.
- Bake for 20-25 minutes at 180 degrees C / 350 degrees F / Gas mark 4
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