Broccoli, Potato and Bacon Quiche

Photo: psfreeman

Perfect for supper or brunch, this hearty quiche can be made in just minutes with frozen vegetables and refrigerated pie crusts. Recipe from Tanya Nicole Margala: Newport Beach, California via Pillsbury.

Yield: 8 servings
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  • 1 19-ounce bag(s) Green Giant frozen roasted potatoes with broccoli & cheese sauce
  • 1 box(es) Pillsbury refrigerated pie crusts, softened as directed on box
  • 4 eggs
  • 2/3 cup(s) whipping cream
  • 7 slice(s) bacon, cooked, crumbled (about 1/3 cup)
  • 1 cup(s) finely shredded Parmesan cheese (4 oz)
  • 1 cup(s) finely shredded Cheddar cheese (4 oz)
  • 1/2 teaspoon(s) dried basil leaves
  • 1/2 teaspoon(s) pepper
  • 1/4 teaspoon(s) parsley flakes
  • 1/8 teaspoon(s) salt, if desired
  • 1 teaspoon(s) finely chopped fresh chives


  1. 1. Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.
  2. 2. Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  3. 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. 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.
July 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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