Crustless Dijon Bacon Broccoli Quiche ** COOKBOOK DRAFT

broccoli quiche

5 from 1 reviews

Imagine a pan of fragrant shallots sizzling in bacon drippings, tossed with fresh broccoli, and that’s how this broccoli quiche recipe starts. It only gets better when you cover it with a savory layer of dijon whisked eggs and bake to fluffy, savory perfection! This quiche can be served for any meal of the day, but I love to make it at night so it’s ready for breakfast!



  • 2 tbsp ghee, divided
  • 5 large eggs
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 pinch cinnamon
  • 8oz bacon, chopped
  • 1 small head broccoli, chopped (3 cups)
  • 2 shallots peeled & diced (1/2 cup)
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 375F and grease a 9” glass pie plate with 1tbsp ghee.
  2. In a mixing bowl, whisk together eggs, heavy cream, Dijon mustard, and cinnamon. Set aside.
  3. In a medium skillet over medium heat, cook bacon to a light crisp (about 5 minutes)
  4. Add last 1 tbsp ghee and melt, then add shallots and cook in for about 2 minutes, careful not to burn
  5. Add chicken broth and broccoli, and cook until soft and broth has evaporated.
  6. Pour into pie plate, and arrange so it’s even all the way around, then pour egg mixture over the top. It should be the perfect amount, but if there’s more, don’t overfill just because it’s there—discard any extra.
  7. Sprinkle with cheddar, then bake for 30 minutes, or until center is between 160-180 degrees F and a knife comes out clean when you poke the center.
  8. Remove from oven and allow to cool for about 15 minutes, then enjoy!


I don’t like a giant mouthful of broccoli in my quiche, so if you don’t either, I recommend eyeballing your chopped broccoli so that they’re good and bite-sized. The secret ingredient, a touch of Dijon,  is a little tip I learned from chef Dorie Greenspan! For more kick, add an additional tablespoon of old-style stone ground mustard, too!


Keywords: Broccoli Quiche