Mushroom Broccoli Quiche Recipe

4 13 14
Mushroom Broccoli Quiche Recipe
Mushroom Broccoli Quiche Recipe photo by Taste of Home
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Mushroom Broccoli Quiche Recipe

Read Reviews
4 13 14
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 large 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

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.
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°.
Yield: 8 servings.
Originally published as Mushroom Broccoli Quiche in Casserole Cookbook 2001, p212

  • Pastry for single-crust pie (9 inches)
  • 3 large 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
  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.
    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°.
    Yield: 8 servings.
Originally published as Mushroom Broccoli Quiche in Casserole Cookbook 2001, p212

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Reviews forMushroom Broccoli Quiche

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ddcemt User ID: 1027027 235994
Reviewed Oct. 30, 2015

"I make this and it just tasted like runny scrambled eggs, I cooked it like recipe called for."

MY REVIEW
[email protected] User ID: 2350474 217912
Reviewed Jan. 15, 2015

"I made this quiche for dinner. We are on the Atkins Weight Loss program so I made it without the crust and it turned out great. I substituted half and half for the milk, baked it in the 9-inch pie plate. We loved it and I will make it again."

MY REVIEW
abashu User ID: 6784654 35232
Reviewed Nov. 16, 2014

"I really like quiche so I was anxious to give this a try. It wasn't really bad but my husband came out and asked that I not make it again"

MY REVIEW
Jaagleam User ID: 2553249 79359
Reviewed Sep. 12, 2014

"I made this quiche last night. Not sure what I did wrong. Followed directions.

I made it without the crust because I wanted less calories. My husband said it smelled great and tasted so-so. First I had it in the oven for 60 mins, but when I took it out of the oven, it was very watery. I think all the vege's need to be sauted first to get all the water out of them.
Let them cool a little before adding it to the milk and egg mixture. Second, the milk and egg mixture looked like it all curlded when it came out of the oven. I will try this again. I will post an update after my second try. I am giving it 2 stars because it didnt turn out the way I had hoped. Maybe on my second try I will update my stars."

MY REVIEW
cishicks User ID: 6580904 128880
Reviewed Aug. 3, 2014

"WOW ! Yummy and easy !"

MY REVIEW
lv2beam User ID: 6220924 52863
Reviewed Jun. 10, 2014

"This is absolutely delicious!! I omitted the crust to cut calories. Just sprayed a pie pan with Pam, and baked for about 40 minutes. Excellent taste - didn't change a thing. Thank you, this is my fast, go-to quiche recipe now!"

MY REVIEW
ftoggyann User ID: 7700596 112787
Reviewed Jun. 3, 2014

"As my husband says "it's a keeper! ""

MY REVIEW
Magie Mae User ID: 5763587 108276
Reviewed Jun. 1, 2014

"SingerRinger-try without the pie crust, just spay the pie plate with Pam. Keep up the good work!"

MY REVIEW
gburns699 User ID: 7656520 112786
Reviewed May. 30, 2014

"How many calories? Can I substitute skim milk for the 2% ? Sounds yummy and want to try it."

MY REVIEW
neefee41 User ID: 7552362 42184
Reviewed May. 30, 2014

"easy and great for church potluck."

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