Real Recipes From Real Home Cooks ®

broccoli mushroom quiche

Recipe by
Diane Audette
Naugatuck, CT

This is a family recipe that can easily be adapted to suit tastes. For example, you can use chopped spinach instead of broccoli, omit the mushrooms, add bits of chopped cooked ham, etc. I have been making this for years and it is a favorite in our house.

yield 5 -6
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For broccoli mushroom quiche

  • 21/2 c
    shredded swiss or jarlsburg cheese
  • 3 md
  • 1 1/2 c
    heavy cream
  • 1 pkg
    10 oz, chopped broccoli, thawed
  • 1 pkg
    8 oz, sliced mushrooms
  • 1 md
    onion, chopped
  • 1/2 stick
  • 1
    9"-10" deep dish pie shell, room temperature
  • 1 pinch
    freshly grated nutmeg
  • 1/4 c
    parmesan cheese

How To Make broccoli mushroom quiche

  • 1
    Preheat oven to 350 degrees. Line a standard cookie sheet with foil. Place the pie shell on the cookie sheet. (The filling may overflow during baking)
  • 2
    In a large skillet on medium heat, melt the butter. Add the chopped onion and saute for 2-3 minutes. Add the mushrooms and chopped broccoli. Saute 7-10 minutes until tender. Set aside.
  • 3
    In a large bowl, add the heavy cream, eggs and cheese. Mix thoroughly. Add a pinch of nutmeg. You may also want to add 1/8 tsp black pepper and a little salt. Mix in the sauteed vegetables. Blend thoroughly. Pour into the pie shell and sprinkle top with 1/4 cup grated parmesan cheese. Bake 45-50 minutes until center is firm and pie is golden brown.