Mushroom Broccoli Quiche
TOTAL TIME: Prep: 30 min. Bake: 1 hour
YIELD: 8 servings.
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
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Dough for single-crust pie
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3 large eggs
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2 cups 2% milk
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1 tablespoon Worcestershire sauce
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 cup chopped fresh broccoli
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1/2 cup sliced fresh mushrooms
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2 green onions, chopped
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1 cup shredded Swiss cheese
Directions
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1.
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°.
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2.
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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