This goat cheese quiche is packed with bacon, pan roasted balsamic broccoli and shallots, honey, and creamy eggs. Everything sits in a simple pre-made walnut crust that’s the perfect flavor combo and carb saver. And in case you’re wondering, you can easily turn this recipe into an egg white quiche for a lower fat breakfast option.
How to Make This Bacon Broccoli and Goat Cheese Quiche
You’ll find a visual recipe walkthrough below. If you’re confident in your quiche game, you can skip straight to the printable recipe card at the bottom of the post. Hop back to this section if you have a recipe question.
Making the Bacon and Veggies
Begin by cooking sliced center cut bacon and transferring to a paper towel, leaving the grease behind. Add broccoli florets that you’ve cut into small pieces and sliced shallots to the bacon grease, cooking about 5 minutes until the broccoli is a bright green and the shallots have softened and slightly browned.
Add a splash of balsamic vinegar and remove from the heat before adding the cooked bacon and honey. Stir everything together and set aside.
Assembling the Quiche
While the bacon and veggies briefly cool, mix whole eggs with dijon mustard and half and half. I’ve included notes in the recipe card for using egg whites and milk. So if you only have milk, that should work fine as a half and half substitute.
Crumble about 3/4 of the goat cheese called for to the bottom of your crust, followed by the bacon and veggie mixture. Top it off with the remaining goat cheese before adding the egg mixture.
Side note: If you wanted more quiche filling options, you could pair my ground chicken chorizo with Monterey jack cheese and hot sauce or use my chicken breakfast sausage (crumbled) to make a sausage quiche.
The Walnut Crust
For the crust on this goat cheese quiche, I used a pre-made 9″ walnut crust. If you can’t find this crust, you could use another pie crust or bust out your favorite quiche crust recipe. To make your own walnut crust, you could try the crust from this vanilla bean cheesecake recipe.
It’s important not to eyeball your ingredients when making this goat cheese quiche. If you add too much broccoli, for example, you might have trouble fitting all the egg mixture in your crust. You never want to overfill a crust, as it will leak around the edges and create a soggy mess. If your quiche is close to overflowing, just discard the excess egg mixture.
Can I make this recipe as a crustless quiche?
While I’ve not tested it, several readers have mentioned making a crustless quiche. 35-40 minutes straight in a pie dish seems to be the consensus recommendation.
Baking the Bacon Broccoli Quiche
40-45 minutes should do the trick. You want the center to be fully set, with a knife coming out clean or an internal temperature of at least 165ºF. You shouldn’t need any foil or pie crust guards but if you see too much browning (the version I photographed here is borderline), you can add some foil around the edges while your bacon quiche is in the homestretch.
Best Practices for Reheating Quiche
If you have the time to reheat in the oven, that’s always the best route. You can reheat in a 350ºF oven for 10-15 minutes until heated through. If you’re in a hurry, the microwave at 30-50% power for a few minutes should get the job done. I would also venture to guess an air fryer at a lower temperature like 300ºF for a few minutes would do a good job at bringing the crust back to life.
That should cover everything. Have a question about this quiche I missed? Drop a comment at the bottom of the post and I’ll help you out. And I always appreciate recipe reviews if you try this recipe and love it!
- 9" Walnut Pie Crust
- 4 large Eggs*
- 2/3 C (160g) Half-and-Half*
- 1 Tbsp (15g) Dijon Mustard
- 2 slices Center Cut Bacon, cut into strips
- 1 1/3 C (85g) Broccoli Florets, excess stalks removed
- 1 Shallot, thinly sliced
- 1 tsp Balsamic Vinegar
- 1 Tbsp (21g) Honey
- Salt and Pepper, to taste
- 2 oz Goat Cheese, crumbled
- Preheat oven to 375ºF.
- Cook the bacon and transfer to a paper towel, leaving the grease in the pan. Add the broccoli, shallot, and a pinch of salt and pepper to the skillet in the remaining grease. Cook until the shallot is soft and the broccoli is dark green, about 5 minutes.
- Add the balsamic vinegar to the pan and toss everything together. Remove from the heat before adding the honey and cooked bacon back to the pan. Stir everything together and set aside to briefly cool.
- Combine the eggs, half-and-half, and dijon mustard. Set aside.
- Add 1.5 oz of the crumbled goat cheese to the crust, followed by the bacon mixture and remaining cheese.
- Pour the egg mixture over the top and bake for 40-45 minutes until the center is set and 165ºF. Transfer to a wire rack to cool for at least 10 minutes before serving.
*For an Egg White Quiche
Swap the eggs and half-and-half for 3/4 cup (184g) liquid egg whites and 2/3 cup (158g) milk. Keep the dijon mustard and bake for the same 40-45 minutes.
One slice with egg whites and milk has 200 calories, 9g of protein, 14g of carbs, and 11g of fat.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 240Total Fat: 16gCarbohydrates: 14gProtein: 9g