Bacon Broccoli Mushroom Quiche
Quiche your mealtime woes goodbye! This Bacon Broccoli Mushroom Quiche is loaded with crispy bacon, golden mushrooms, and tender broccoli—all in a fluffy egg custard and zero-effort frozen crust. Breakfast, brunch, lunch, or dinner? It’s perfect anytime. Easy, customizable, and outrageously delicious!
Introducing our versatile Bacon Broccoli Mushroom Quiche recipe that is as enjoyable to make as it is to eat. From sizzling bacon to sautéed mushrooms and tender broccoli, this dish has it all. The best part? It comes with a frozen pie crust for an uncomplicated cooking experience. Be it breakfast, lunch, dinner or brunch, flavor has a new name, and it’s this fantastic quiche.
Why I love this Quiche Recipe and believe you will also:
Some days you just need a meal that works for breakfast, lunch, or supper without a whole lot of fuss. That’s why this Bacon Broccoli Mushroom Quiche has been on repeat around here for years. Frozen crust, crispy bacon, golden mushrooms, tender broccoli, and a simple egg custard — easy, filling, and you can switch up the fillings any way you like.
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.
Unlock the secret to the perfect anytime meal. This Bacon Broccoli Mushroom Quiche is endlessly versatile, insanely delicious, and ready in under an hour with a frozen crust. This quiche recipe is not only versatile but insanely delicious. Whether you’re a broccoli lover or a mushroom enthusiast, the recipe bends to your preference! Swap in your favorites, bake, and enjoy—breakfast, lunch, or dinner just got a major upgrade! And the best part? You can whip it up using a frozen pie crust.
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.
Key Ingredients for this Bacon Broccoli Mushroom Quiche
Butter–Butter is what gives the mushrooms and broccoli that rich, golden flavor instead of just steaming them. We cook the mushrooms on medium-high so the juices cook off and they actually brown instead of turning rubbery. A little olive oil goes in with the butter so you can turn the heat up without the butter burning. That combination is the little trick that makes the filling taste like you spent more time on it than you did.
Monterey Jack Cheese—Monterey Jack melts like a dream and stays creamy. It’s mild, so it doesn’t fight the bacon, mushrooms, or broccoli—it just wraps everything in that stretchy, gooey layer we all want in a quiche. It’s the “makes it extra comforting” cheese.
Swiss Cheese—Swiss brings that gentle nutty flavor that just belongs with mushrooms and broccoli. Together with the Jack, you get the best of both worlds: great melt from the Jack and a little extra character from the Swiss. Two cheeses make the whole pie taste richer without being heavy.
Eggs—The eggs are the backbone. They turn the half-and-half into that soft, sliceable custard that holds all the goodies together. Six eggs give you enough structure so the quiche sets nicely in the center without tasting dry or rubbery. That’s what makes it work for breakfast or supper.
Half & Half—Half-and-half is the sweet spot. Milk can make the custard a little thin; heavy cream can make it too rich and dense. Half-and-half gives you a creamy, tender set that still slices clean and reheats well the next day. It’s the reason this quiche feels special without being fussy.
Dried basil– A little dried basil adds a hint of sweetness that plays nicely with the broccoli and cheese. Dried herbs hold up better in a baked custard than fresh ones sometimes do, and basil keeps the flavor bright instead of heavy.
Dried oregano-Oregano brings that earthy, slightly peppery note that loves mushrooms and bacon. It’s not overpowering—just enough to make the filling taste like you seasoned it on purpose. The basil and oregano together give it that homey, “this came from my kitchen” flavor without needing a long list of spices.
Equipment Needed:
- Dinner Fork
- Large Skillet
- Whisk
- Mixing Bowls
How to make this quiche with frozen pie crust:
The full recipe card is below, but here is how I make it step by step.
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 ½ 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.
🥣 Recipe Tips
- Golden Mushrooms, Not Soggy – Crank the heat to med-high when sautéing mushrooms. The key? Let the juices evaporate fast—add 1–2 Tbsp olive oil with the butter to keep it from burning. No rubbery mushrooms allowed!
- Foolproof Crust Hack – Pre-bake frozen pie crusts at 425°F for 8 minutes with fork holes poked in. This prevents a soggy bottom every time. Let cool on a rack while you prep—your quiche will thank you.
- Customize – Swap bacon for ham, sausage, or go meatless. Toss in spinach, peppers, or extra cheese. The egg custard is your blank canvas—make it breakfast, lunch, or dinner your way!
Get ready to elevate your meals with this Bacon Broccoli Mushroom Quiche Recipe. Overflowing with savory mushrooms, crunchy broccoli, and crispy bacon all nestled in a fluffy egg custard and encased in a convenient frozen pie crust, this quiche is as easy as it is delicious.
Easy variations:
Here are a few easy variations that keep the same method and frozen-crust shortcut. Just swap the fillings and you’re done.
Ham and Swiss
Skip the bacon and use 1½–2 cups diced leftover ham instead. Keep the Swiss and you can use all Swiss or mix it with a little Jack. Still add the mushrooms and broccoli, or leave the broccoli out if you want it simpler. This one tastes like Sunday brunch.
Sausage and Spinach
Brown a pound of breakfast sausage, drain it well, and use it in place of the bacon. Swap the broccoli for a couple of big handfuls of fresh spinach (it wilts down fast in the same skillet after the mushrooms). Same cheeses, same custard. Hearty and perfect for a crowd.
All-Veggie
Leave the bacon out and double the mushrooms. Add a little extra broccoli or toss in some diced bell pepper or a handful of cherry tomatoes (pat them dry so they don’t water the custard down). You can bump the cheese up a bit if you like. Still filling, still good leftover.
Southwest Style
Use bacon or sausage, keep the mushrooms if you want, and add a small can of diced green chiles (drained). Swap one of the cheeses for Pepper Jack or sharp cheddar. A pinch of cumin with the basil and oregano is nice but not required. Serve with a little salsa on the side.
Simple Cheese and Bacon
Some days you just want bacon and cheese. Skip the broccoli and mushrooms, load the crust with the chopped bacon and both cheeses, and pour the egg mixture over. Fastest version of all and still disappears.
Any of these work with the same pre-baked frozen crusts, same egg-and-half-and-half custard, and same bake times. That’s the beauty of this recipe—you can clean out the fridge and still end up with something that feels like a real meal.
Let your creativity run wild and make it your own by substituting the ingredients as you wish. PIN this versatile recipe to your board for an easy, delicious meal anytime!
Other Egg Dishes:
If this quiche has you in an egg kind of mood, I’ve got a few more easy ones you’ll want to keep close. My Southern Egg Salad is the old-fashioned kind with bacon and just enough pickle juice—perfect for sandwiches or scooping onto a salad. When you want something that feels a little special but still comes together in one pan, the Italian Skillet Eggs (our cozy tomato-and-mushroom version) never disappoints. A simple Frittata is always a good way to use up leftover ham and veggies, and the Bacon Potato Hash with Spinach and Eggs is the kind of hearty skillet breakfast that makes a regular morning feel like a treat. All of them are simple, filling, and just as welcome at lunch or supper as they are first thing in the day.
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Storage and Make Ahead:
Let the quiche cool on the rack until it’s no longer hot, then cover it and pop it in the fridge. It’ll keep well for 3 to 4 days. For longer storage, wrap individual slices (or the whole pie) tightly in plastic wrap and then foil, or tuck them in a freezer container, and freeze for up to 2 months.
To reheat, thaw overnight in the fridge if it was frozen. Warm slices in a 325°F oven until heated through—about 15–20 minutes—so the crust stays crisp. The microwave works in a pinch, but the oven keeps it from getting soggy. A quick tent of foil over the top keeps the crust from over-browning while the center warms up.
🥣 Recipe
Equipment
- Dinner Fork
Ingredients
- 2 Tablespoons butter
- 1-2 Tablespoons olive oil
- 8 oz Sliced Mushrooms
- 1 ½ Cup Broccoli Florets cut into bit size pieces
- 8 slices crisp cooked Bacon chopped
- 1 ½ cups Monterey Jack Cheese grated
- 1 ½ cups Swiss Cheese grated
- 6 eggs
- 2 cups Half & Half
- 1 teaspoon dried basil
- ½ 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
This looks delicious. I have never had Quiche. Thanks for sharing it.
Quiche is so good:) Thank you for hosting an amazing party!
I love quiche but as of yet have not tried to make it! Will have to try this, pinning.
Thank you:) Yes, you and your sweet hubby will love it!
I love quiches – and that you can fill them with whatever you choose! Yours looks really tasty!
Thank you for visiting and Thank you for hosting an amazing party!
I love quiches your looks so good thanks for sharing.
Thank you:) I always love Creative Mondays!
That looks awesome! I have never made quiche before so I in awe of your ability!
It as easy as a piece of cake (or should I say pie)! Thanks for hosting an awesome party!
YUM -thanks for the reminder to have some quiche again!
You go get you some:) Have a super great week!
I adore quiche.. ADORE IT! I have kids with egg allergies so it makes it hard to make since I have to eat it all by myself, but this post is making me want some.right.this.second!!! yum!
I would have shared it with you:)
"I got too excited over the cheese to take pictures."
I LOVE that! Seriously. I laughed when I read it.
LOL! I do like me cheeses:)
That looks delicious. I have never thought of broccoli in Quiche. I will have to try it.
This looks amazing!
Thank you for the invite. I did add it to the directory and thanks for the promo code for the amazing discount!
It looks and is fabulously YUMMY!!!!
Thanks for sharing!
Thank you for hosting an amazing party:)
This looks delish! 🙂
Thank you for the visit and the kind comment:)
This looks great! I love everything in it and especially that it starts with pie crusts that I don't have to make! Yummmmm!
Thank you for the visit and your kind comments. Yes, it is yummmmm!
That sounds so delicious! I love how easy that dish is and how you can adapt it to what's in you fridge. Thank you for the inspiration!
Thank you for the visit:) Yes, the possibilities are endless for the goodies in this quiche recipe:)
That was delicious and filling, too! Thanks for sharing it!
I would like to cook a successful quiche, so thank you for this. Have a nice week.
I have never made one. This looks so good I may have to give it a try. I am waiting on my grandbabies to arrive for the day. Hope you have a wonderful weekend. Diane
I love a good quiche and this is awesome! Thanks for sharing.
Mouthwatering! I love a great quiche and your looks delish! I hope you have a fabulous weekend!
Thank you so much for sharing! This quiche is amazing!
Mmmmm I love quiche! Thanks, I can't wait to try it!
Can I hire you? 😀
Thanks for sharing
Very versatile recipe… you can switch veggies in or out. Thanks for sharing this
Yum! We love quiche! I like mixing it up with all sorts of veggies and lean meats!
I've never made a quiche before – I always thought it would be too difficult. Your recipe looks easy enough for me to follow!
Thanks!
As a quiche newb, this inspired me to try making one of my own. Thanks for sharing!
This quiche looks great and I really like how you can add your own ingredients and make it your own.
Looks wonderful!
Quiches are the best and yours looks amazing! Reminds me that I need to make one soon 🙂 Thanks so much
Yummy!! I love quiche, and yours is fantastic! Thanks so much for sharing
Oh Yum! Thanks for sharing
I haven't made a quiche in forever. Looks and sounds yumm! Thank you
I love this quiche.
I love a good quiche recipe and this one looks so easy!