Broccoli, Bacon, Cheese Quiche

READY IN: 1hr 30mins


  • 1
    pie crust (Unbaked for a 9-inch or 10-inch pie plate)
  • 1 12
    cups cheddar cheese (Shredded. Andrea used mild cheddar)
  • 8
    ounces powdered cheese sauce mix
  • 14
    cup white onion (chopped)
  • 1
    tablespoon minced garlic
  • 1
    lb bacon (chopped and cooked until almost crisp)
  • 5
    large eggs (Slightly beaten. Maybe 4 - some "large" eggs are larger than others)
  • 2 12
  • 18
    teaspoon sage
  • 18
    teaspoon greek basil
  • salt and pepper


  • 1. Preheat oven to 350 degrees.
  • 2. Chop and steam broccoli for 5 minutes.
  • 3. Cook the bacon and remove just before it becomes crisp, set aside. Save 2 tablespoons of the bacon grease in the frying pan.
  • 4. Saute onions and garlic in the 2 tbs. of bacon grease until onions are soft and translucent.
  • 5. Slightly grease the pie pan and place the pie crust inside. Crimp and flute the edge of the crust so it is above the rim of the pie pan.
  • 6. Place pie pan on a large cookie sheet. Quiches are notorious for bubbling over and the cookie sheet will save you from having to scrape burned cheese off the bottom of your oven.
  • 7. In a medium bowl, mix cheese sauce, half-and-half, beaten eggs, salt, pepper and herbs, set aside.
  • 8. Spread the shredded cheddar on the bottom of the pie shell in a single layer.
  • 9. Add the bacon on top of the cheese in a single layer.
  • 10. Add the garlic and onion spreading it over the beacon as evenly as possible.
  • 11. Layer the broccoli on top.
  • 12. Pour the cheese/egg/milk mixture over the top until everything is well covered.
  • 13. Bake in the oven for 45 to 60 minutes or until a knife inserted in the center comes out clean.
  • 14. Let it cool on a wire rack for 15 minutes and serve.