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Broccoli, Potato and Bacon Quiche

Broccoli, Potato and Bacon Quiche
  • Prep 20 min
  • Total 60 min
  • Ingredients 12
  • Servings 8
Perfect for supper or brunch, this hearty quiche can be made in just minutes with frozen vegetables and refrigerated pie crusts.
Updated January 5, 2011
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Tanya Margala
Newport Beach, California

Ingredients

  • 1 bag (19 oz) frozen roasted potatoes with broccoli & cheese sauce
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 4 LAND O LAKES® Eggs
  • 2/3 cup whipping cream
  • 7 slices bacon, cooked, crumbled (about 1/3 cup)
  • 1 cup finely shredded Parmesan cheese (4 oz)
  • 1 cup finely shredded Cheddar cheese (4 oz)
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon parsley flakes
  • 1/8 teaspoon salt, if desired
  • 1 teaspoon finely chopped fresh chives

Steps

  • 1
    Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.
  • 2
    Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 3
    In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.
  • 4
    Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
13g
66%
Trans Fat
0g
Cholesterol
160mg
53%
Sodium
860mg
36%
Potassium
100mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
4%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
30%
30%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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