Smoked Bacon and Broccoli Quiche (toucinho) – Decor and Dine

Smoked Bacon and Broccoli Quiche (toucinho)

Smoked Bacon, broccoli quiche & chourico quiche

When I am looking for a quick meal I love to make quiche. By having a few simple ingredients on hand, such as eggs, cheese and frozen pie shells, one can quickly whip up a quiche. I add a variety of other ingredients to give it some Portuguese flair .

Here is my recipe for a Toucinho (smoked bacon) Broccoli Quiche that can easily be turned into a Spinach Chourico Quiche by just changing up two of the ingredients.

Smoked Bacon and Broccoli Quiche (toucinho)


  • 1 refrigerated pie crust
  • 1 Tbsp olive oil
  • ½ large onion, diced
  • 2 inch cube of Portuguese Toucinho (smoked bacon) thinly sliced
  • 1 sliced small red pepper
  • 1 cup sliced mushrooms
  • 1 cup frozen or fresh broccoli spears 
  • 3 large eggs
  • ½ teaspoon salt
  • 1 cup milk
  • 1 ½ cups shredded cheese (mozzarella, cheddar, assorted)


  1. Preheat oven to 425 degrees F.
  2. Thaw pie crust as directed in package.
  3. Add olive oil to a skillet; add diced onion and bacon, sauté until golden.
  4. Add red peppers, mushrooms and broccoli. Cook for 5 to 10 minutes until vegetables are tender, stirring often. Set aside.
  5. In a large bowl add eggs, milk and salt and whisk until well combined.
  6. Mix in shredded cheese then add in the vegetable mixture.
  7. Pour into pie shell and bake for 10 minutes at 450 degrees, reduce temperature to 350 and bake for an additional 30 to 35 minutes or until filling is set.
  8. If crust is browning too quickly cover sides with foil.
  9. Remove from oven and cool 10 minutes before slicing.
  10. For Spinach Chourico Quiche, substitute the bacon with Chourico and the broccoli with Spinach.
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Hope your family enjoys this recipe as much as mine does,


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