Bacon Broccoli Quiche Cups Recipes

BROCCOLI, BACON, CHEESE QUICHE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Chop and steam broccoli for 5 minutes.
• 3. Cook the bacon and remove just before it becomes crisp, set aside. Save 2 tablespoons of the bacon grease in the frying pan.
• 4. Saute onions and garlic in the 2 tbs. of bacon grease until onions are soft and translucent.
• 5. Slightly grease the pie pan and place the pie crust inside. Crimp and flute the edge of the crust so it is above the rim of the pie pan.
• 6. Place pie pan on a large cookie sheet. Quiches are notorious for bubbling over and the cookie sheet will save you from having to scrape burned cheese off the bottom of your oven.
• 7. In a medium bowl, mix cheese sauce, half-and-half, beaten eggs, salt, pepper and herbs, set aside.
• 8. Spread the shredded cheddar on the bottom of the pie shell in a single layer.
• 9. Add the bacon on top of the cheese in a single layer.
• 10. Add the garlic and onion spreading it over the beacon as evenly as possible.
• 11. Layer the broccoli on top.
• 12. Pour the cheese/egg/milk mixture over the top until everything is well covered.
• 13. Bake in the oven for 45 to 60 minutes or until a knife inserted in the center comes out clean.
• 14. Let it cool on a wire rack for 15 minutes and serve.

AIR-FRYER BACON-BROCCOLI QUICHE CUPS

Steps:

• Preheat air fryer to 400°. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan., Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer., In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture. , Divide mixture evenly between 2 greased 10-oz. ramekins or custard cups. Place ramekins on tray in air-fryer basket. Cook until a knife inserted in the center comes out clean, 20-25 minutes.

CHEDDAR BACON BROCCOLI QUICHE

Steps:

• Heat oven to 425°.
• Prepare pastry for one-crust pie (if using mix or homemade crust recipe) and bake as directed in 9" pie plate or quiche pan.
• Layer bacon, onion, broccoli and cheese evenly over bottom of pie crust.
• Mix together remaining ingredients.
• Beat well to really mix the eggs using a whisk or blend in the blender at low speed.
• Pour over other ingredients in pie crust shell.
• Bake for 15 minutes.
• Reduce the heat to 300°.
• Bake quiche 30 minutes longer or until knife inserted in center comes out clean.
• Let pie stand for 10 minutes to cool before cutting.

BROCCOLI QUICHE CUPS

Steps:

• Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups., Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.

BROCCOLI BACON QUICHE

Steps:

• Microwave bacon until crisp.
• Beat eggs with cream and salt& pepper.
• Pour half of mixture into greased 9-inch pie plate.
• Add broccoli, chopped cheddar cheese and crumble bacon.
• Pour remaining mixture over top.
• Garnish with pimiento or red pepper.
• Bake 35 minutes at 350.

BACON BROCCOLI QUICHE

Steps:

• In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon, mushrooms and cheese. , Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10-15 minutes before cutting.

BACON QUICHE CRESCENT CUPS

Steps:

• Heat oven to 375°F. Spray 8 standard-size muffin cups with cooking spray.
• Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
• In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over).
• Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.

BACON-BROCCOLI QUICHE CUPS

Steps:

• Preheat oven to 400°. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan., Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer., In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture. , Divide mixture evenly between 2 greased 10-oz. ramekins or custard cups. Bake until a knife inserted in the center comes out clean, 22-25 minutes. Freeze option: Securely cover and freeze unbaked quiche cups. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Cover loosely with foil if tops brown too quickly.