Bacon, Broccoli, & Onion Quiche

Broccoli, Bacon and Onion Quiche: making me feel like a super housewife since about a week ago.

To be honest, this dish was inspired by leftovers and my sudden, strong urge to feed myself and my man some damn good food. I could’ve done the easy thing and chucked my leftovers into a pasta dish but where is the fun in that? I went into this hoping and praying that – like pizza – you can’t really go wrong with quiche.

Before you start thinking to yourself “why she been so extra it’s just a dang quiche”, keep in mind that although I know how to cook, this is about as fancy as I’ve ever gotten. I actually am a little surprised at how well it turned out #teamnofaithinthemselves

My leftovers consisted of broccoli, and bacon – hence the name of the quiche duuuhh. But you could use whatever you have in your fridge. Feta and spinach, ham and cheese, pepper and kale. Seriously. Anything.

I’m game for pretty much anything with eggs in it. My dad always jokes that I’m the sole reason that Canadian egg farmers are kept in business because I eat so many of them. Whatever. At least my omega’s are high.

#FunFact: Eggs are the highest quality protein you can buy

Now, I will admit that I did not make my own crust. I work three jobs ok I do not have time to be making my own pie crust from scratch. I cheated and bought a pre-made pie crust. Judge me. I was already taking a risk making this quiche to begin with so I think venturing out in the pie crust world on the same day would have just been disastrous.

I actually derived this recipe from a Pillsbury one I found online: Bacon and Cheese Quiche

Please take a moment and laugh with me about how they say this pie serves 8 people. As if I’m going to be serving myself a measly 1/8 of this quiche. HA! Pillsbury, you cray.

I think by biggest tip would be to layer your fillings into the crust, before pouring the eggs on top. They will act as kind of a barrier between the crust and the eggs so prevent the base from going soggy while cooking.

If you’re a thin quiche kinda gal (or guy), I would follow this recipe exactly as this one turned out to be about an inch thick. However, if you like your quiche LOADED then I would consider adding a couple of extra eggs and a bit more milk, along with a boat load more toppings.

I would also add more cheese because cheese is life.

But the macros, you ask. What about the macros? Is this even healthy?

To be honest when I calculated them I was super surprised that they’re not THAT BAD, and could definitely be made tons better if you avoided the cheese and the bacon… and made a healthier pie crust. But then you would just be left with an onion and broccoli quiche and quite frankly that doesn’t sound amazing, does it?

So, per 1/4 (Bacon, Broccoli & Onion) pie:

  • Calories: 459kcal
  • Carbs: 30.5g
  • Fat: 31g
  • Protein: 20g

For just the base recipe – which generally is the crust, eggs, and milk – the macros are as follows for 1/4 pie:

  • Calories: 287kcal
  • Carbs: 27.5g
  • Fat: 17g
  • Protein: 9.5g

As you can see the macros can be drastically changed with the subtraction of many ingredients. From here you could simply add vegetables, or more eggs to increase the protein count.

#FunFact: The largest quiche was created in Paris, November 22, 1997 by Chef Alain Marcotullio. He used 125 quarts of milk, 1,928 eggs, 156 pounds of bacon, 134 pounds of butter and more than 140 pounds of flour.

What you will need:

  • 9 inch baking pan
  • Frying pan
  • Mixing bowl


  • 4 whole eggs
  • 3/4 cup milk
  • 4 thick rashes of bacon – cut into pieces
  • 1/2 cup chopped onions
  • 1 cup chopped broccoli
  • 1 cup shredded cheese
  • 1 Pillsbury Pie Crust
  • A pinch of salt and pepper

How to make:

Set your oven to 350 degrees.

Fry your bacon until it’s nice and crispy, then add broccoli and onions

Combine eggs, milk, salt, and pepper in a bowl

Line your pan with the pie crust. Evenly spread the broccoli/bacon/onion mix onto your crust, then the cheese, then pour your egg mixture over the top of that. Make sure the egg mixture is spread out evenly as well.

I cooked it for 40 minutes and when I checked it with a knife it didn’t come out perfectly clean so I threw it back in the oven for another 4-6 minutes and it came out perfectly.

You can eat it warm or cold. I left mine to cool and ate it later for dinner at work and it was yummy.

To reheat it you can microwave it (like a normal person would), or put it in the oven at 325 degrees for 15-20 minutes (like we had too because we are microwave-less cave-people).

So, if you want to give a sister a hand with keeping these egg farmers in business, get yourself some eggs and make yourself a dang quiche! This dish lasted us 2 meals each so it turned out to be a really inexpensive dish that you can even freeze and save for later!

Let me know if you give it a try!

Until next time


For more food related posts, see:

Niagara Vintage Wine Tours, where I talk you through an amazing food and wine experience right in the Niagara Region

Creatine: The Science Behind Supplementing With Creatine for those unsure whether creatine is the supplement for them.

Easy, Simple Protein Pancake Recipe – if you just want to eat some dang protein pancakes that don’t taste like cardboard dammit!!

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