Chicken Broccoli Cheddar Quiche

Chicken, broccoli florets, cheddar cheese and bacon baked in a savory custard over a flaky pastry crust.

A hearty, dinner-sized quiche that will comfort you from the inside out.

This is a great way to transform leftovers or a rotisserie chicken into something way more delicious. Tender bites of chicken and broccoli surrounded by eggs, heavy cream Parmesan and cheddar cheese plus crispy bacon plus a buttery crust?

All together better than the sum of its parts.

We’ve all heard the saying “real men don’t eat quiche”. I don’t know why or where the saying came from but if you top your quiche with crispy bacon there isn’t a man on earth capable of resisting.

I can almost guarantee it.

Chicken Broccoli Cheddar Quiche

Rating: 51

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 (9-inch) quiche

Chicken Broccoli Cheddar Quiche

Chicken, broccoli florets, cheddar cheese and bacon baked in a savory custard over a flaky pastry crust.


2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
2 cups cooked chicken, cut in bite-size pieces or shredded
2 cups cooked broccoli florets, cut in bite-size pieces
1 + 1/2 cups sharp cheddar cheese, shredded
1/4 cup grated Parmesan cheese
1 pastry crust (I like this one)
4 eggs
3/4 cup heavy cream
3/4 cup milk
3-4 slices bacon, cooked but not crispy


  1. Preheat oven to 350 degrees F.
  2. Melt the butter in a small skillet and saute the onion and garlic until tender seasoning well with salt and pepper.
  3. In a large bowl mix the chicken, broccoli, both cheeses and onion/garlic together. Season lightly with salt and pepper.
  4. Fit a 9-inch deep dish pie dish with the pastry crust. Add the filling and spread out evenly.
  5. Whisk the eggs, heavy cream and milk together. Slowly pour over the filling. Use a spoon to make sure the filling and egg mixture is distributed evenly. Place the bacon slices over top and push them down gently into the filling.
  6. Bake 50 - 60 minutes until center is set and top is lightly golden. If the crust begins to darken too much place aluminum foil loosely over the top.
  7. Allow to cool and set 10 minutes before slicing.


Adapted from  Hizzoner's

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    • Reeni says

      I didn’t blind bake it Lynne! It didn’t turn out soggy at all. If you wanted to blind bake it that would be fine too.

      • Lynne says

        Belated thank you :-) . I made it without blind-baking first and it was lovely. I have earmarked this to make on Christmas Eve to reheat on Christmas Day (it will be the middle of summer here in New Zealand, so perfect weather for it). :-)

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