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Mushroom Broccoli Quiche

 Mushroom Broccoli Quiche
I take this dish to many of my family‚Äôs 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
8 ServingsPrep: 30 min. Bake: 1 hour


  • 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


  • Preheat oven to 425°. On a floured surface, roll pastry dough to
  • fit a 9-in. pie plate. Trim and flute.
  • 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°.
  • 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.

2 of 2

Mushroom Broccoli Quiche (continued)

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°.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.