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
Mushroom Broccoli Quiche
Can you freeze Mushroom Broccoli Quiche?
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°.
Dough for single-crust pie
Mushroom Broccoli Quiche
Prep Time
30 min
Cook Time
1 hour
Yield
8 servings
Ingredients
- Dough for single-crust pie
- 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 lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. 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.
Nutrition Facts
1 piece: 290 calories, 19g fat (11g saturated fat), 117mg cholesterol, 408mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 11g protein.
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