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Bacon Cheddar Quiche with Fresh Herbs


Garden season is bittersweet.

The garden can be so much work to weed, water, harvest, and maintain.

But the rewards are so worth it.

There's nothing like "shopping" for supper in the garden.

In today's recipe, we're grabbing fresh broccoli & herbs from the garden to make this cheddar bacon quiche with fresh herbs.

Start with a pie shell - homemade if you've got time or store-bought shells if you don't.  Hands down, the best pie crust recipe for quiche is a lard-butter pie crust!  You'll find that recipe in the Pork & Beef A to Z Recipe book that's available to purchase on the website OR join The Kitchen Club and the recipe book & guide is yours for FREE.

Not gonna lie, I like to keep a couple of boxes of store-bought pre-made frozen pie shells on hand.  It's so easy to whip up quiche filling, toss it in the shell, and bake the quiche while you finish up other tasks.

If you follow me over on Instagram, you'll likely have seen that I like to cut up a package of bacon with kitchen scissors, fry it up, then tuck it in the fridge to use throughout the week for salads, quiches, and other recipes.

We use fresh chives & parsley in this quiche but you could honestly swap in whatever herbs you've got on hand - dill, rosemary, and thyme would be great choices as well.

If one quiche isn't enough for your guests, go ahead and double the recipe for 2 quiches.  If you need to make more than 2 quiches, I suggest you make a second batch of the egg mixture as it gets hard to pour the egg-cheese mixture evenly between multiple pie shells.

Bacon Cheddar Quiche with Fresh Herbs Recipe

Ingredients (for 1 quiche):

  • 5 eggs
  • 1/2 cup milk or cream
  • 2 cups broccoli, chopped into bite-size pieces
  • 1.5 cups grated cheddar cheese (or cheese of your choice)
  • 1/2 teaspoon each sea salt & cracked black pepper
  • 1/2 teaspoon fresh, minced chives
  • 1/2 teaspoon fresh, minced parsley
  • 1/3 cup chopped, cooked bacon (about 3 to 5 slices)
  • 1 deep dish pie shell


Place the pie plate on a baking sheet.  This will make it easier to transport the quiche to & from the oven and catch any spills that might bubble over the crust.

Preheat oven to 350F

In the pie crust, place the broccoli pieces evenly around the bottom of the crust.  In a medium mixing bowl, whisk eggs & milk until fluffy.  Mix in cheese, salt, pepper, and herbs.  Pour egg mixture over the broccoli in the pie shell.  Sprinkle bacon pieces on the top of the quiche.

Bake for 40 to 50 minutes until all of the egg is set (test by poking into centre of quiche with a knife).  Let cool 10 minutes before slicing into 6 to 8 pieces.

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