Five-Cheese Bacon and Broccoli Quiche

I recently taught a cooking class where we made Swiss and mushroom quiches in the oven—it’s such a lovely breakfast or lunch item to serve up to guests or when hosting family.

You can make this beautiful five-cheese bacon and broccoli quiche with only one or two cheeses. The recipe below is meant to inspire, and not to be too difficult—use fewer cheeses, and simplify if desired.

Personally, I had more success when I heat the whole, whisked eggs along with the hot sauteed vegetables and bacon before I place the contents into the baking dish with the crust to bake in the oven. If you start with a colder mixture, it will take much longer for the eggs to set in the oven.

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Five-Cheese Bacon and Broccoli Quiche

I recently taught a cooking class where we made Swiss and mushroom quiches in the oven—it’s such a lovely breakfast or lunch item to serve up to guests or when hosting family.

You can make this beautiful five-cheese bacon and broccoli quiche with only one or two cheeses. The recipe below is meant to inspire, and not to be too difficult—use fewer cheeses, and simplify if desired.

Personally, I had more success when I heat the whole, whisked eggs along with the hot sauteed vegetables and bacon before I place the contents into the baking dish with the crust to bake in the oven. If you start with a colder mixture, it will take much longer for the eggs to set in the oven.

Ingredients

• 1 Tbsp olive oil
• 3 oz bacon (sliced and cut into 1/8”-thick lardons, or thin strips)
• 2 Tbsp butter
• 1 large white onion (cut medium dice)
• 2 cups broccoli florets
• 1 clove garlic (finely minced)
• 1 tsp vegetable oil (for oiling your pie dish)
• 1 store-bought 9” pie crust (cut to cover your pie dish and sides)
• 5 whole eggs (at room temperature)
• 2 scallions (white and light green sections finely sliced)
• ½ cup shredded mozzarella cheese
• ¼ cup shredded cheddar cheese
• ¼ cup shredded Swiss cheese
• ¼ cup shredded gouda cheese
• ¼ cup shredded parmesan cheese
• 2 Tbsp fresh chives (finely sliced, as garnish)

Instructions 

• Preheat the oven to 350˚F.
• On the stove in a large sauté pan, add one Tablespoon of olive oil, along with the bacon lardons.
• Cook the bacon lardons over medium heat, stirring frequently, until the bacon is cooked, but not too crispy.
• Remove the cooked bacon bit from the pan using a slotted spoon, and drain the cooked lardons drain on paper towels.
• *Save the bacon fat in the pan at this stage.
• Add the two Tablespoons of butter to the pan, along with the diced white onion.
• Cook the onions over medium heat for five minutes, or until they are soft and translucent.
• Add the broccoli florets, and continue to cook for an additional seven minutes, or until the broccoli is almost tender.
• Add the minced garlic, and stir to combine.
• Whisk the whole eggs in with the vegetables and bacon that you cooked earlier, and mix the contents with the finely-sliced scallions, along with the shredded mozzarella, cheddar, Swiss, gouda, and Parmesan cheeses.
• Remove the vegetable, egg, bacon, broccoli and cheese mixture from the heat, and set it aside.
• Lightly oil an oven-safe baking dish with a layer of vegetable oil, and add the pre-made pie crust to the bottom of the pie dish.
• Crimp the edges of the pie crust using your fingers, or the back of a fork.
• Pour the contents into the pie dish.
• Bake in the oven at 350˚F for roughly 40-45 minutes, or until the eggs in the center of the quiche are fully cooked.
• Remove from the oven and allow to cool for 30 minutes.
• Cut the quiche into slices, and garnish with the fresh chives for service, if desired.

Notes

I absolutely love dishes like this that can be made easily in advance and served cold, or reheated and served warm. They are perfect dishes to create in advance of a party arriving, when you want to serve something quickly that is low-stress.