Bacon Broccoli Mushroom Quiche

A Bacon Broccoli Mushroom Quiche recipe that is so very versatile.  We made this easy recipe for a mushroom broccoli bacon quiche with frozen pie crust for an easy lunch or dinner. 

What’s in our Bacon Broccoli Mushroom Quiche Recipe:

Scroll down for the Printable Recipe

Ingredients:

• 2 Tablespoons butter
• 1-2 Tablespoons olive oil
• 8 oz Sliced Mushrooms
• 1 1/2 Cup Broccoli Florets, cut into bit size pieces
• 8 slices of crisp cooked Bacon, chopped
• 1 1/2 cups grated Monterey Jack Cheese
• 1 1/2 cups grated Swiss Cheese
• 6 eggs
• 2 cups Half & Half
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt
• black pepper
• 2 Deep Dish Frozen Pie Crusts

How to make this quiche with frozen pie crust:

 

 

Beat eggs in a medium bowl, add half & half, basil, oregano and salt and pepper to taste.  Whip well to incorporate all the ingredients together.  

Other Egg Dishes:

• Southern Egg Salad and variations
• Italian Skillet Eggs
• Frittata
• 20 Hard Boiled Egg Recipes

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Print Recipe

5 from 22 votes

Bacon Broccoli Mushroom Quiche

A Bacon Broccoli Mushroom Quiche recipe that is so very versatile. We made this easy recipe for a mushroom broccoli bacon quiche with frozen pie crust for an easy lunch or dinner.

Prep Time25 mins

Cook Time35 mins

Total Time1 hr

Course: Main Course

Cuisine: American, French

Keyword: broccoli bacon quiche, Broccoli Mushroom Quiche, easy quiche, quiche with frozen pie crust

Servings: 8

Calories: 637kcal

Author: Evelyn

Equipment

• Aluminum Foil

Ingredients

• 2 Tablespoons butter
• 1-2 Tablespoons olive oil
• 8 oz Sliced Mushrooms
• 1 1/2 Cup Broccoli Florets cut into bit size pieces
• 8 slices crisp cooked Bacon chopped
• 1 1/2 cups Monterey Jack Cheese grated
• 1 1/2 cups Swiss Cheese grated
• 6 eggs
• 2 cups Half & Half
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt
• black pepper
• 2 Deep Dish Frozen Pie Crusts

Instructions

• Preheat your oven to 425 degrees F. Using a fork, poke holes in both pie crusts so heat can vent to prevent crust from bubbling up. Bake both pie crusts for about 8 minutes, then remove them and let cool on wire rack. While crusts are cooking, fry bacon until crisp and chop into about 1/2 inch pieces.
• Melt butter in large skillet and add mushrooms, raise temperature to med high heat to brown mushrooms. Because of the juice emitted from mushrooms during cooking, mushrooms have a tendency to just boil and become rubbery and tough. Temperature has to be high to brown them, also you can add 1 to 2 tablespoons of olive oil to help bring the butter up to higher temperature without burning.
• Add the broccoli florets and sauté or stir fry until the broccoli is tender and the mushrooms are golden.
• Divide your vegetable mixture between the two pie crusts, laying the veggies on the bottom of each pie shell, then add the bacon pieces to each pie.
• Equally divide both of the cheeses and spread on top of each of the bacon broccoli mushroom mixture.
• Beat eggs in a medium bowl, add half & half, basil, oregano and salt and pepper to taste. Whip well to incorporate all the ingredients together.
• Pour the egg mixture into each pie, equally. This is easier if the pies are placed on a cooking sheet prior to pouring and then just slide the rack with the pies into the oven. Make a “tent” with enough aluminum foil to cover both pies to prevent the crust from over browning. Bake for 15 minutes at 425 degrees F then turn the oven down to 325 degrees F and bake for another 15-20 minutes until the pies are just set in the center. Remove foil and cook 1-2 minutes until golden brown and knife inserted in center comes out clean.
• Remove from oven and let cool on wire rack prior to serving.

Nutrition

Calories: 637kcal | Carbohydrates: 33g | Protein: 24g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 198mg | Sodium: 593mg | Potassium: 393mg | Fiber: 2g | Sugar: 1g | Vitamin A: 917IU | Vitamin C: 16mg | Calcium: 424mg | Iron: 3mg