Cheddar, Leek and Broccoli Quiche

Making quiche for brunch means not deciding between breakfast and lunch. From Top Chef Just Desserts judge Dannielle Kyrillos.

Yield: 2 servings ( Serving Size: quiche )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Cool: 15 Minutes


  • 1 pound(s) thickly sliced bacon, cut into 1/2-inch dice
  • 2 large leeks, white and light green parts only, sliced in thin rounds
  • 6-8 scallions, thinly sliced
  • Sea salt and freshly ground pepper
  • 3 cup(s) steamed, chopped broccoli, drained well
  • 8 ounce(s) reserve Cheddar, shredded
  • 2 baked 10-inch pie crusts
  • 4 large eggs
  • 2 large egg yolks
  • 2 1/2 cup(s) heavy cream or half-and-half
  • 1 teaspoon(s) paprika


  1. 1. Preheat oven to 375°. Cook bacon in large skillet over medium high heat until crispy, about 7 minutes. Drain bacon, leaving 1 tablespoon of fat in pan. Add leeks and scallions to skillet, season with salt and pepper and cook over medium heat until leeks are softened but not browned, about 5 minutes. Stir in broccoli and transfer to a bowl; let cool. Stir in bacon and cheese.
  2. 2. Spoon bacon-and-veggie filling into pie crusts. Whisk eggs with egg yolks and heavy cream. Season with salt and pepper; add paprika. Pour custard into crusts and bake for about 30 minutes. Rotate halfway through for even baking, until golden brown on top. Transfer quiches to a rack and cool for 15 minutes. Cut into wedges and serve.
October 2011

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

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cheddar, Leek and Broccoli Quiche Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy