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Mushroom Broccoli Quiche Recipe
Mushroom Broccoli Quiche Recipe photo by Taste of Home

Mushroom Broccoli Quiche Recipe

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I take this dish to many of my family’s picnics because it's always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course—and, of course, it's a tasty addition to brunch. —Edie DeSpain, Logan, Utah
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 eggs
  • 2 cups 2% milk
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup chopped fresh broccoli
  • 1/2 cup sliced fresh mushrooms
  • 2 green onions, chopped
  • 1 cup (4 ounces) shredded Swiss cheese

Directions

  1. Preheat oven to 425°. On a floured surface, roll pastry dough to fit a 9-in. pie plate. Trim and flute.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake 15-20 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes or until golden brown. Cool. Reduce oven setting to 350°.
  3. In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Originally published as Mushroom Broccoli Quiche in Casserole Cookbook 2001, p212

Enjoy this recipe with a sparkling wine.

Reviews for Mushroom Broccoli Quiche(1)

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MY REVIEW
Reviewed Apr. 13, 2009

I used cheddar instead of swiss cheese. Very yummy! This will be my basic recipe; I see lots of variables. Pre-baking the crust keeps it from getting soggy. Thank you to the submitter for sharing!

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