Mushroom Broccoli Quiche

Name: Mushroom Broccoli Quiche
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 8 servings.
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 shredded Swiss cheese

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

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 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 in 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°.

Nutrition Facts

1 piece: 290 calories, 19g fat (11g saturated fat), 117mg cholesterol, 408mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 11g protein.

Originally published as Mushroom Broccoli Quiche in Casserole Cookbook

Reviews

Click stars to rate

Average Rating:

ddcemt

Oct 30, 2015

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

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.
abashu

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
Jaagleam

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.
cishicks

Aug 3, 2014

WOW ! Yummy and easy !
lv2beam

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!
ftoggyann

Jun 3, 2014

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

Jun 1, 2014

SingerRinger-try without the pie crust, just spay the pie plate with Pam. Keep up the good work!
gburns699

May 30, 2014

How many calories? Can I substitute skim milk for the 2% ? Sounds yummy and want to try it.
neefee41

May 30, 2014

Easy and great for church potluck.