Garbage Quiche

Garbage Quiche


"Don't let the name fool you; this quiche is divine! It can be made with almost any veggies that you like. A great recipe if you have a handful of people to feed!"

Ingredients 1 h 15 m {{adjustedServings}} servings 321 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.
  3. In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.
  4. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.
Tips & Tricks
Clark’s Quiche

Bacon, ham, and three types of cheese make this quiche a 5-star favorite.

How to Make Quiche

Watch how to make this savory egg pie in four easy steps.

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Reviews 39

  1. 50 Ratings


This recipe is an excellent dish for a party! My friends are asking to make them a pie till this day. I did a couple of different things. I used whole wheat pie crust, I made one pie with chedder and one with guyere cheese yummy! I added shredded carrots, spinache broccoli, red bell peppers, tomatoes. Instead of cayenne pepper I used black pepper. They don't call it garbage quiche for nothing you can add what you like! I'm going to make another pie with the same basic ingredient except I'll add spinach and seafood!


Awesome! My husband (a chef) loved it too. We participate in a veggie co-op and I this week I got some Swiss chard that I didn't know how to use. I put the Swiss chard along with some mushrooms and broccoli in this quiche. Fantastic! I also used cheddar and mozzarella cheese because it was what I had on hand. We had it for dinner tonight and have a whole other quiche that I will take to work for lunch for the week. Lucky me! Even our extremely picky three-year-old ate it without (much) complaint. Definitely a keeper!!

Sarah Jo

I cut the recipe in half, used leftover Christmas ham instead of bacon, kept the green onions and tomatoes at the same amount and I used three large eggs. Because I was out of fat free half-n-half, I used fat free evaporated milk. I did throw in one small chopped organic red pepper, a little dijon mustard, onion/garlic powder, and a little Frank's Hot Sauce. We all liked this, though for a half recipe, I'd like to double the cheese next time. This was a great way to use up odds and ends in the fridge and leftover Christmas ham. We ate this with leftover Unbelieveable Rolls, which are also from this site. NOTE: I did scrape out most of the innards from my roma tomatoes so they wouldn't water down or gooey up the quiche. I just cut it in half length-wise, then carefully used a spoon to scrape out the seeds.