Easy Broccoli With Bacon And Potato Quiche Recipe
This Broccoli With Bacon And Potatoes Quiche is a hearty recipe, perfect all year round. The main vegetables need to be precooked. Use a homemade or store bought pie crust and your favorite type of cheese.
Servings: 8 servings
Calories: 433kcal
Ingredients
- 1 pie crust 9-inch deep dish or 10-inch unbaked
- 2 cups broccoli florets cooked
- 1 ½ cups potatoes cooked and diced (about 2 medium ones)
- 1 ½ cups sharp cheddar cheese grated ( about 6 ounces)
- 6 slices bacon cooked and chopped
- 6 large eggs
- 1 ½ cups heavy cream
- 1 teaspoon paprika mild or hot, based on your taste
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 350 F.
- Mix broccoli, potatoes, cheese, and bacon in a large bowl, then transfer the mixture into the pie shell.
- In a separate bowl, whisk together eggs, cream, paprika, salt, and pepper until well combined.
- Pour the egg mixture evenly over the ingredients in the pie shell.
- Bake for 30 to 40 minutes, or until the quiche is golden brown on top and set in the center.
Notes
- Pre-cook broccoli and potatoes.
- Consider varying the cheese for different flavors; for example, a mix of sharp cheddar and Swiss adds depth.
- Bacon can be substituted with ham or turkey bacon for a lighter version. For a vegetarian twist, skip the bacon and add sautéed mushrooms.
- Let the quiche rest for 10 minutes after baking for easier slicing. This settling time helps the filling firm up.
- Allow to cool before serving. Enjoy warm or cold, stores well in the fridge for 3 days or freeze for up to 3 months. Reheat in the oven to maintain crust's crispiness.
Nutrition
Calories: 433kcal | Carbohydrates: 16g | Protein: 15g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 201mg | Sodium: 543mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1330IU | Vitamin C: 22mg | Calcium: 218mg | Iron: 2mg
