broccoli mushroom quiche
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.
prep time
25 Min
cook time
50 Min
method
Bake
yield
5-6 serving(s)
Ingredients
- 21/2 cups shredded swiss or jarlsburg cheese
- 3 medium eggs
- 1 1/2 cups heavy cream
- 1 package 10 oz, chopped broccoli, thawed
- 1 package 8 oz, sliced mushrooms
- 1 medium onion, chopped
- 1/2 stick butter
- 1 - 9"-10" deep dish pie shell, room temperature
- 1 pinch freshly grated nutmeg
- 1/4 cup parmesan cheese
How To Make broccoli mushroom quiche
-
Step 1Preheat 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)
-
Step 2In 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.
-
Step 3In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Tag:
#Quick & Easy
Keyword:
#cheese
Keyword:
#Entree
Keyword:
#pies
Ingredient:
Dairy
Method:
Bake
Category:
Savory Pies
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