Mix broccoli, bacon and cheddar cheese with some farm fresh eggs and you've got a hearty quiche.

If your husband is anything like mine, he claims to not like quiche.

However, he absolutely will clean his plate every time I make my Roasted Broccoli Bacon Cheddar "Egg Pie".

Sometimes it's just a matter of semantics.

I love baking quiche (er...I mean, egg pie) using our fresh eggs when the chickens are laying. It's quick, and easy, and can be eaten warm or at room temperature.

It's great for breakfast, lunch or dinner.

I love that you can adapt it to use whatever leftover veggies and cheese you have, but I think this Roasted Broccoli, Bacon and Cheddar combination is my favorite.

Ready for the recipe ? Go collect 4 freshly laid eggs and let's get started.

Scroll all the way down for a printable recipe card.

Roasted Broccoli Bacon Cheddar Quiche

1 pie crust (store bought or homemade)
1 cup broccoli florets
3 garlic cloves
4 fresh eggs (chicken or duck works)
1 cup heavy cream
 1/2 cup milk
1/2 cup chopped onion
8 slices bacon
1-1/2 cups shredded cheddar cheese
1 tablespoon flour
1/2 teaspoon freshly ground nutmeg
Kosher salt 
Freshly ground black pepper 

First make the crust. You can use store bought or make your own. I use Martha Stewart's Pate Sucre recipe for all my quiches and tarts. 

But whichever way you do it, get your crust into a tart pan or pie plate. Chill for 20 minutes then prick with a fork, and line with foil and add pie weights.

Bake at 400 degrees for 15 minutes.  Remove the foil and bake for another 15 minutes  or until crust is nearly done. Remove from oven and let cool.

Turn oven temperature down to 325 degrees. 

Meanwhile, cook the bacon until crispy in a cast iron skillet.

Remove bacon and roast the broccoli florets and sliced garlic cloves in the bacon grease over high heat until crispy and browned. Chop broccoli and bacon into smallish pieces. 

Whisk eggs, heavy cream, milk, and onion. Toss together the shredded cheese and flour, stir into egg mixture with the bacon and the broccoli mixture. Season with salt, pepper and nutmeg. 

Pour into the pie shell and bake for 40 minutes or until set. Cover the crust with foil if necessary to prevent over browning. Remove from oven and serve hot or at room temperature. 

Another nice thing is that quiche reheats beautifully in the oven or microwave or is good room temperature the next day also.

©2012 by Fresh Eggs Daily, Inc. and updated in 2024 for Coop to Kitchen.  All rights reserved.