Broccoli Potato And Bacon Quiche Recipes

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BROCCOLI, POTATO AND BACON QUICHE



Broccoli, Potato and Bacon Quiche image

Make and share this Broccoli, Potato and Bacon Quiche recipe from Food.com.

Provided by kittycatmom

Categories     Breakfast

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 (19 ounce) bag frozen roasted potatoes with broccoli and cheese sauce (I use Green Giant)
1 refrigerated pie crust, softened as directed on box (from 15-oz box)
4 eggs
2/3 cup whipping cream (I use sour cream with chives)
7 slices bacon, cooked, crumbled (about 1/3 cup)
1 cup finely shredded parmesan cheese (4 oz)
1 cup finely shredded cheddar cheese (4 oz)
1/2 teaspoon dried basil leaves
1/2 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon salt, if desired
1 teaspoon finely chopped fresh chives

Steps:

  • Heat oven to 350°F
  • Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.
  • Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.
  • Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
  • High Altitude (3500-6500 ft): Heat oven to 375°F Bake 33 to 43 minutes.

EASY BACON & BROCCOLI QUICHE



Easy Bacon & Broccoli Quiche image

Broccoli Quiche (with bacon) is deliciously easy, totally cheesy and filling, made in about 30 minutes, and great for making ahead!

Provided by Kylee Cooks

Categories     Breakfast     brunch     Dinner     Lunch

Time 35m

Number Of Ingredients 9

1 deep dish pie crust (unbaked)
6 bacon slices (diced finely)
2 cups broccoli (chopped)
1 cup grated cheddar cheese
¾ cup milk
½ cup heavy whipping cream
3 eggs
1 tsp salt
1 tsp cracked pepper

Steps:

  • Preheat the oven to 350F.
  • In a large skillet, cook the bacon until crisp. Remove from skillet and drain on a paper towel.
  • Add the broccoli to the same pan, and cook over medium until broccoli begins to soften (a few minutes)
  • In a large bowl, combine the cooked bacon and broccoli, and then add the cheese. Mix roughly until well combined.
  • Add the bacon, broccoli and cheese to the unbaked pie crust.
  • Whisk together the milk, cream, eggs, salt and pepper.
  • Pour over the bacon/broccoli cheese into the pie crust.
  • Bake for 30 minutes, or until you can't see liquid in the center of the quiche.
  • Eat warm, or chill (covered) in the fridge for another day.
  • Devour.

Nutrition Facts : Calories 355 kcal, Carbohydrate 16 g, Protein 10 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 109 mg, Sodium 633 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BACON BROCCOLI QUICHE



Bacon Broccoli Quiche image

Even folks who claim not to like quiche rave about this one! I developed the recipe by combining the best of five others that I'd tried. Now it's a hearty family favorite that always gets star billing at my traditional Christmas morning brunch.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
1/2 cup mayonnaise
1 tablespoon dried minced onion
1 tablespoon butter, melted
1 teaspoon salt
3 large eggs
1-1/2 cups whole milk
3 cups frozen chopped broccoli, thawed and patted dry
12 bacon strips, cooked and crumbled
8 medium fresh mushrooms, chopped
2 cups shredded Monterey Jack cheese
1 sheet refrigerated pie pastry

Steps:

  • In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon, mushrooms and cheese. , Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10-15 minutes before cutting.

Nutrition Facts : Calories 471 calories, Fat 36g fat (14g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

BROCCOLI QUICHE IN POTATO CRUST



Broccoli Quiche in Potato Crust image

Very easy to throw together! We used to travel around the country in a beat up old motorhome, and this was a good dinner for us, as it doesn't take much kitchen space or much cleanup. It's from Secrets of Fat-Free Cooking, but I hate nonfat cheddar cheese and use lowfat instead. The original recipe called for 1 1/2 teaspoons of mustard, but we thought that was totally overpowering, and cut it way back. This one certainly leaves room for some playing around-you could change the vegetable or add your favorite herbs or spices, but we eat it just the way it is. Hope you enjoy!

Provided by BumblingBs

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry
1 cup low-fat cheddar cheese, shredded
1 cup fat-free cottage cheese
1 cup egg white
1/4 cup onion, finely chopped
1/2 teaspoon Dijon mustard
1/8 teaspoon black pepper
2 medium potatoes, scrubbed

Steps:

  • Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
  • Coat a 9 inch deep-dish pie pan with cooking spray.
  • Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
  • Pour the broccoli mixture over the crust.
  • Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 232.1, Fat 3.8, SaturatedFat 1.4, Cholesterol 8.5, Sodium 770.5, Carbohydrate 28, Fiber 5.7, Sugar 3.7, Protein 22.9

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