There are some dishes that feel like a warm hug on a plate, and quiche has always been one of those for me. A good quiche is versatile, satisfying, and just a little bit indulgent – and when you fill it with smoky bacon, tender broccoli, and earthy mushrooms, you’ve got a combination that’s nothing short of irresistible.
I first made this quiche on a Sunday afternoon when I was looking for something hearty but not too heavy, something that could carry us through lunch and be enjoyed cold the next day if there were leftovers (though, truth be told, leftovers rarely happen with this one). Bacon and broccoli may not sound like the most traditional pairing, but the salty richness of the bacon balances beautifully with the mild sweetness of broccoli. Add mushrooms into the mix, and you get that extra depth of flavour that rounds everything out perfectly.
One of the things I love about making quiche is how homely and forgiving it is. Once you’ve got your pastry case ready, the filling really is yours to play with. For this version, I fry off the bacon until it’s crispy and golden, which means it keeps its texture and doesn’t get lost in the custardy filling. The broccoli is blanched just enough to keep it bright and fresh, while the mushrooms, when sautéed, lend a lovely savouriness that ties the whole dish together.
Quiche also feels like one of those meals that can sit proudly on any table. It’s humble enough for a weeknight supper yet elegant enough to serve when friends drop by for lunch. And let’s not forget how well it keeps – it can be enjoyed warm straight out of the oven, at room temperature, or even cold the next day. Personally, I’m quite fond of a cold slice of quiche paired with a crisp green salad for a quick lunch.
Another joy of quiche is how it fits every season. In summer, it’s light enough to serve with fresh garden produce. In the cooler months, it brings comfort, especially with a bowl of soup or roasted vegetables on the side. It really is one of those dishes that adapts to the time of year and what’s in your fridge.
If you’ve never tried adding broccoli to a quiche before, you’re in for a treat. It’s not overpowering but gives a fresh, slightly nutty character to each bite. The florets also look rather pretty peeking through the golden filling. The mushrooms, meanwhile, are soft but never soggy, and they add a certain earthiness that keeps the quiche grounded. And bacon? Well, bacon just makes everything better, doesn’t it?
What to Serve with Bacon and Broccoli Quiche
While this quiche is a complete dish in itself, pairing it with the right sides can really elevate the meal. Here are some ideas:
- Fresh Green Salad – A simple salad with mixed leaves, cucumber, and cherry tomatoes dressed in a tangy vinaigrette balances the richness of the quiche.
- Roasted Potatoes – Crispy little roasties or baby potatoes with herbs make a hearty side.
- Coleslaw – Creamy or vinegar-based, coleslaw adds crunch and freshness.
- Tomato Soup – A classic pairing; the acidity of the soup cuts through the custardy filling.
- Steamed Asparagus or Green Beans – Light and seasonal, they keep the meal fresh and elegant.
- Crusty Bread and Butter – Perfect for mopping up every last crumb.
- Pickles or Chutney – A sharp pickle or sweet chutney gives a nice contrast to the savoury filling.
For me, Bacon and Broccoli Quiche with mushrooms is the kind of dish that proves simple ingredients can come together to make something truly wonderful. It’s hearty but not heavy, wholesome but still indulgent, and endlessly versatile. Whether you enjoy it straight from the oven or sneak a cold slice from the fridge the next day, it’s always a little reminder of how comforting home cooking can be.
Bacon and Broccoli Quiche
Ingredients
- 250 g shortcrust pastry ready-made or homemade
- 150 g smoked bacon lardons chopped streaky bacon
- 150 g broccoli florets
- 150 g mushrooms sliced
- 1 small onion finely diced
- 4 large eggs free range
- 200 ml double cream
- 100 ml whole milk
- 100 g cheddar grated or gruyere or a mix
- 1 tbsp olive oil butter
- salt to taste
- black pepper to taste
Instructions
Prepare the pastry case:
- Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
- Roll out the pastry to fit a 23cm (9-inch) tart tin. Line the tin, prick the base with a fork, and chill for 15 minutes.250 g shortcrust pastry
- Line with baking paper and baking beans, then blind bake for 15 minutes.
- Remove beans and paper, bake for another 5 minutes until lightly golden.
Cook the filling:
- Heat a pan, add the bacon, and fry until crispy. Remove and set aside.150 g smoked bacon lardons
- In the same pan, add a little oil or butter and sauté the onion until soft. Add the mushrooms and cook until tender.1 small onion, 1 tbsp olive oil, 150 g mushrooms
- Steam or blanch the broccoli florets for 2–3 minutes, then drain.150 g broccoli florets
Make the custard:
- In a jug, whisk together the eggs, cream, and milk. Season generously with salt and black pepper.4 large eggs, 200 ml double cream, 100 ml whole milk, salt, black pepper
Assemble and bake:
- Scatter the bacon, broccoli, onion, and mushrooms evenly across the pastry base.
- Sprinkle over the grated cheese.100 g cheddar
- Pour the custard mixture over the filling.
- Bake in the oven for 30–35 minutes, or until the filling is set and lightly golden on top.
Cool and serve:
- Allow the Bacon and Broccoli Quiche to cool slightly before slicing. Serve warm, at room temperature, or chilled.
18 comments
What a super dish. Full of flavours and textures and even the children ate it. Left it to fetch cold as I find the taste is magnified.
Really lovely dish – I’d suggest using a strong cheddar for extra punch. Otherwise, it’s spot on.
My pastry shrank a little in the oven, but the flavour more than made up for it.
I never thought broccoli would work so well in a quiche. It gave a lovely sweetness that paired beautifully with the salty bacon.
Rich and indulgent but not too heavy. The broccoli brightens it up nicely. Perfect with roasted potatoes on the side.
I loved how creamy the filling was, and the mushrooms gave such a lovely earthy flavour.
We had it warm with soup one night and cold with salad the next. Both ways were delicious.
The filling set perfectly and the flavours were balanced. My only regret was not making two.
Great recipe!
Lovely texture and flavour, though I added a pinch of nutmeg to the custard for a little extra warmth. Worked beautifully.
The mushrooms give such depth of flavour and stop the quiche from being too rich. This is one of the best quiches I’ve ever made.
Great balance of ingredients – the bacon really ties everything together. I served it with a green salad and it made the perfect meal.
This quiche was a hit with my whole family.
The flavour combination was spot on, but I’d add a touch more cheese next time.
The filling was divine – creamy, savoury, and comforting.
The bacon adds the perfect smoky punch, and the broccoli keeps it fresh and light. I’ll definitely be making this again.
This quiche is pure comfort food. It’s hearty without being heavy, and the mushroom and bacon combo is just dreamy.
It tasted even better cold the next day.