Broccoli Cheddar Quiche
This Broccoli Cheddar Quiche is a fantastic dish for brunch, and each bite has buttery tart crust, bacon, cheddar, and broccoli. Leftovers reheat beautifully!
Is this a tart or a quiche?
If you need a refresher as to why I’m such a big fan of quiche, it’s because it’s the ultimate “throw whatever you want in” kind of recipe.
If you’ve got some odds and ends in your fridge that need to be used up, you can always fall back on a quiche.
Most quiches are deep dish types, where each slice is about 2-3 inches in height.
This recipe is a cross between a quiche and a tart, because it has that same creamy custard filling, but it’s baked in a tart pan and is a bit thinner, around 1-1.5 inches in height.
It makes for a different experience, and one I like a bit more.
How to Make Broccoli Cheddar Quiche:
Start out by crisping up a few strips of bacon in a skillet, then cooking some broccoli florets in the remaining bacon fat, until tender but not mushy.
Crumble the bacon and sprinkle it evenly into a blind baked pie crust along with the cooked broccoli florets.
Sprinkle some freshly grated cheddar cheese all over the top. I did a mix of white and yellow cheddar, but you can do whatever you like most.
Pour the custard mixture all over the toppings and it’s ready to head into the oven.
Then cut and enjoy!
And this classic Broccoli Salad is another one of my favorite ways to prepare broccoli.
Cheddar Broccoli Bacon Tart
- 1 blind baked pie crust
- 4 strips center cut bacon
- 2 cups broccoli florets chopped
- 1 cup grated cheddar cheese
- 3/4 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/16 teaspoon freshly grated nutmeg
- Preheat your oven to 350 degrees F.
- Cook the bacon in a skillet set over medium heat for about 10 minutes until crisp, then chop the bacon into small pieces and reserve for later. Add the chopped broccoli florets to the pan and season with a pinch of salt and pepper. Cook the broccoli for 5-10 minutes until it’s tender and green but not mushy.
- Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it evenly with the grated cheddar cheese.
- Make the custard mixture by whisking together the milk, heavy cream, eggs, salt, black pepper, and the nutmeg. Pour the custard into the tart shell, and bake the tart for 25-30 minutes. You know the tart is ready when you can no longer see liquid but the center of the tart jiggles slightly like a piece of jello when moved. Cut the tart into pieces and serve!