Broccoli Mushroom Quiche
21/2 cshredded swiss or jarlsburg cheese
1 1/2 cheavy cream
1 pkg10 oz, chopped broccoli, thawed
1 pkg8 oz, sliced mushrooms
1 mediumonion, chopped
19"-10" deep dish pie shell, room temperature
1 pinchfreshly grated nutmeg
1/4 cparmesan cheese
How to Make Broccoli Mushroom Quiche
- 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)
- 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.
- 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.