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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. 
 
Bacon broccoli mushroom quiche
 
As with just about all my favorite dishes, this broccoli mushroom quiche with bacon recipe has slowly changed over the years.  I found an awesome recipe for the perfect quiche and then as years went by, I made it my own by changing a few ingredients.   This quiche has a basic foolproof body and all the extra ingredients can be changed and individualized as one sees fit. 
 
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broccoli bacon quiche
 
You can kinda dress this easy quiche up or dress it down as you see fit.  Today we took our original broccoli mushroom quiche and added bacon pieces to it for added flavor.  But you could add ham or sausage and you could also leave out the broccoli or mushrooms.  It’s totally up to you.   And we also made this quiche with frozen pie crust today to save some time.   
 

What’s in our Bacon Broccoli Mushroom Quiche Recipe:

Scroll down for the Printable Recipe

 

 

  • 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 Quiche with frozen pie Crust:

 

frozen pie crusts for quiche
 
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.
 
mushrooms for quiche, broccoli Mushroom quiche
 
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.
 
sautéing broccoli and mushrooms for quiche
 
 
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.
 
broccoli bacon quiche, cheese on top of the broccoli bacon quiche
 
Equally divide both of the cheeses and spread on top of each of the bacon broccoli mushroom mixture.  
 
easy quiche, egg mixture for this easy quiche recipe
 
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.
 
mushroom broccoli bacon quiche
 
 
Serve it for breakfast, lunch and we have even had it for dinner.  Oh yeah, it’s also totally perfect for bunch. 
 
 
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Click HERE to Save this Easy Quiche Recipe to Pinterest

mushroom broccoli bacon quiche
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

 

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Recipe Rating




Jamie Sherman

Wednesday 8th of April 2015

I love a good quiche recipe and this one looks so easy!

Marlys

Sunday 12th of August 2012

I love this quiche.

Robyn

Friday 10th of August 2012

I haven't made a quiche in forever. Looks and sounds yumm! Thank you

Susan

Tuesday 19th of June 2012

Oh Yum! Thanks for sharing

Kadie

Wednesday 6th of June 2012

Yummy!! I love quiche, and yours is fantastic! Thanks so much for sharing