Quiche your mealtime woes goodbye. Introducing our versatile Bacon Broccoli Mushroom Quiche recipe that is as enjoyable to make as it is to eat. From sizzling bacon to sautéed mushrooms and tender broccoli, this dish has it all. The best part? It comes with a frozen pie crust for an uncomplicated cooking experience. Be it breakfast, lunch, dinner or brunch, flavor has a new name, and it’s this fantastic quiche.

Get ready to elevate your meals with this Bacon Broccoli Mushroom Quiche Recipe. Overflowing with savory mushrooms, crunchy broccoli, and crispy bacon all nestled in a fluffy egg custard and encased in a convenient frozen pie crust, this quiche is as easy as it is delicious.

As with just about all my favorite dishes, this broccoli mushroom quiche with bacon recipe has slowly changed over the years. I found an awesome recipe for the perfect quiche and then as years went by, I made it my own by changing a few ingredients. This quiche has a basic foolproof body and all the extra ingredients can be changed and individualized as one sees fit.

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You can kinda dress this easy quiche up or dress it down as you see fit. Today we took our original broccoli mushroom quiche and added bacon pieces to it for added flavor. But you could add ham or sausage and you could also leave out the broccoli or mushrooms. It’s totally up to you. And we also made this quiche with frozen pie crust today to save some time.

What’s in our Bacon Broccoli Mushroom Quiche Recipe:

Ingredients:

2 Tablespoons butter
1-2 Tablespoons olive oil
8 oz Sliced Mushrooms
1 1/2 Cup Broccoli Florets, cut into bit size pieces
8 slices of crisp cooked Bacon, chopped
1 1/2 cups grated Monterey Jack Cheese
1 1/2 cups grated Swiss Cheese
6 eggs
2 cups Half & Half
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt
black pepper
2 Deep Dish Frozen Pie Crusts

How to make this quiche with frozen pie crust:

Preheat your oven to 425 degrees F. Using a fork, poke holes in both pie crusts so heat can vent to prevent crust from bubbling up. Bake both pie crusts for about 8 minutes, then remove them and let cool on wire rack. While crusts are cooking, fry bacon until crisp and chop into about 1/2 inch pieces.

mushrooms for quiche, broccoli Mushroom quiche

Melt butter in large skillet and add mushrooms, raise temperature to med high heat to brown mushrooms. Because of the juice emitted from mushrooms during cooking, mushrooms have a tendency to just boil and become rubbery and tough. Temperature has to be high to brown them, also you can add 1 to 2 tablespoons of olive oil to help bring the butter up to higher temperature without burning.

sautéing broccoli and mushrooms for quiche

Add the broccoli florets and sauté or stir fry until the broccoli is tender and the mushrooms are golden.

Divide your vegetable mixture between the two pie crusts, laying the veggies on the bottom of each pie shell, then add the bacon pieces to each pie.

broccoli bacon quiche, cheese on top of the broccoli bacon quiche

Equally divide both of the cheeses and spread on top of each of the bacon broccoli mushroom mixture.

easy quiche, egg mixture for this easy quiche recipe

Beat eggs in a medium bowl, add half & half, basil, oregano and salt and pepper to taste. Whip well to incorporate all the ingredients together.

Pour the egg mixture into each pie, equally. This is easier if the pies are placed on a cooking sheet prior to pouring and then just slide the rack with the pies into the oven. Make a “tent” with enough aluminum foil to cover both pies to prevent the crust from over browning. Bake for 15 minutes at 425 degrees F then turn the oven down to 325 degrees F and bake for another 15-20 minutes until the pies are just set in the center. Remove foil and cook 1-2 minutes until golden brown and knife inserted in center comes out clean.

Remove from oven and let cool on wire rack prior to serving.

Unlock the secret to the perfect brunch. Our Bacon Broccoli Mushroom Quiche recipe is not only versatile but insanely delicious. Whether you’re a broccoli lover or a mushroom enthusiast, the recipe bends to your preference! And the best part? You can whip it up using a frozen pie crust.

Other Egg Dishes:

Let your creativity run wild and make it your own by substituting the ingredients as you wish. PIN this versatile recipe to your board for an easy, delicious meal anytime!

Print Recipe

5 from 22 votes

Bacon Broccoli Mushroom Quiche

A Bacon Broccoli Mushroom Quiche recipe that is so very versatile. We made this easy recipe for a mushroom broccoli bacon quiche with frozen pie crust for an easy lunch or dinner.

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: American, French

Keyword: broccoli bacon quiche, Broccoli Mushroom Quiche, easy quiche, quiche with frozen pie crust

Servings:

Calories: 637kcal

Author: Evelyn Osborn

Equipment

Aluminum Foil

Ingredients

2 Tablespoons butter
1-2 Tablespoons olive oil
8 oz Sliced Mushrooms
1 1/2 Cup Broccoli Florets cut into bit size pieces
8 slices crisp cooked Bacon chopped
1 1/2 cups Monterey Jack Cheese grated
1 1/2 cups Swiss Cheese grated
6 eggs
2 cups Half & Half
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt
black pepper
2 Deep Dish Frozen Pie Crusts

Instructions

Preheat your oven to 425 degrees F. Using a fork, poke holes in both pie crusts so heat can vent to prevent crust from bubbling up. Bake both pie crusts for about 8 minutes, then remove them and let cool on wire rack. While crusts are cooking, fry bacon until crisp and chop into about 1/2 inch pieces.
Melt butter in large skillet and add mushrooms, raise temperature to med high heat to brown mushrooms. Because of the juice emitted from mushrooms during cooking, mushrooms have a tendency to just boil and become rubbery and tough. Temperature has to be high to brown them, also you can add 1 to 2 tablespoons of olive oil to help bring the butter up to higher temperature without burning.
Add the broccoli florets and sauté or stir fry until the broccoli is tender and the mushrooms are golden.
Divide your vegetable mixture between the two pie crusts, laying the veggies on the bottom of each pie shell, then add the bacon pieces to each pie.
Equally divide both of the cheeses and spread on top of each of the bacon broccoli mushroom mixture.
Beat eggs in a medium bowl, add half & half, basil, oregano and salt and pepper to taste. Whip well to incorporate all the ingredients together.
Pour the egg mixture into each pie, equally. This is easier if the pies are placed on a cooking sheet prior to pouring and then just slide the rack with the pies into the oven. Make a “tent” with enough aluminum foil to cover both pies to prevent the crust from over browning. Bake for 15 minutes at 425 degrees F then turn the oven down to 325 degrees F and bake for another 15-20 minutes until the pies are just set in the center. Remove foil and cook 1-2 minutes until golden brown and knife inserted in center comes out clean.
Remove from oven and let cool on wire rack prior to serving.