What could be better for brunch that a rich smelling and decadent tasting Deep Dish Bacon and Broccoli Quiche? Tastes fancy but it’s easy to make. Best of all it can be enjoyed warm or at room temperature. A brunch hero that will have all your guests raving about how good your brunch was.
Quiche is one of those retro sounding recipes that we all recall someone in the family always making or simply something you enjoyed in a favorite restaurant for brunch. I love quiche, but I don’t make it as often as I would like. Loaded with flavor, I serve it for special occasions due it’s richly indulgent ingredients. Everything in moderation right?
I’m sharing a recipe for Deep Dish Bacon and Broccoli Quiche made with store bought pie shells. I’m all for shortcuts and I’m not sorry one bit. 😉
So What is Quiche exactly?
One of my most popular recipes is my Weekend Breakfast Casserole which prompted me to share a recipe for the classic, French Quiche. So what is Quiche anyway? I’m going to give you a super brief history. I have always assumed Quiche was French, but it was a dish widely adapted in England around the 1900’s and in France around the 1800’s. Even more intriguing, it’s history has been dated back to Germany. It is believed that the word Quiche is derived from the German word for cake or Kuchen. I didn’t know these tidbits. Always knew it was French and a one of those dishes that became very popular in the 80’s and 90’s. At that time, it was on every restaurant menu in Los Angeles and you can still find places like the Yellow Vase that serves up Bistro classics, like Quiche.
Shortcuts for Deep Dish Bacon and Broccoli Quiche
- Use store bought deep dish pie shells
- Purchase ready made bacon
- Buy pre-shredded cheese
- Make two at a time; one for now and one for that lazy Sunday.
How to Substitute Ingredients
- Substitute Cheddar for Gruyere, Mexican Blend, Jack Cheese, Italian Blend
- Substitue Bacon for shredded chicken cubed Ham, sliced Prosciutto
- Substitute Broccoli for Mushrooms, Spinach, Asparagus or Zucchini squash.
One of my most searched for recipes is Lobster Asparagus and Gruyere Quiche. It’s spectacular! Perfect for that special Sunday brunch.
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Deep Dish Bacon and Broccoli Quiche
- 1 Deep dish pie shell frozen, ready made
- 3 eggs large
- 4 slices bacon thick sliced, cooked and chopped
- 1 1/2 cups milk
- 1/4 cup scallions finely chopped
- 1/2 cup broccoli cooked, chopped
- 2 cups cheddar cheese shredded
- 1 tbsp flour all purpose
- pinch salt and pepper
Deep dish pie shell
- Prepare the pie shell to package instructions.
How to assemble and bake the quiche
- Preheat oven to 325°
- In bowl, combine eggs, milk, scallions, salt and pepper.
- Whisk until fully combined.
- Add chopped bacon and stir.
- In a separate bowl, add shredded cheese and flour and gently toss.
- Add shredded cheese/flour mixture to egg mixture and stir until fully combined.
- Pour mixture into hot deep dish pie shell.
- Once poured into the pie shell, take a spoon and gently even out ingredients if needed.
- Place foil paper around pie shell edges so they don't overcook.
- Carefully place quicke onto a rimmbed baking sheet. Bake for 40-50 minutes.
- Quiche will be done when a knife is inserted in the center and comes about clean.
- Let stand 10-15 minutes.
- Cut into 6 slices and serve with a simple green salad.
All content and photographs ©Claudia’s Table and claudiastable.com