Broccoli and Mushroom Quiche

I love quiche. They are simple and elegant and can be eaten for breakfast or for lunch. Secret: we eat them for dinner too!

This guy is a fan favorite at my house. I have a basic base recipe for the quiche and then add different ingredients based on my mood or what I have in the refrigerator. The other day I had mushroom and swiss cheese. The mushrooms turn golden brown in the oven. And, I always like to use broccoli. It’s the great way to get veggies on the table — hide them amongst eggs, and cheese! In a PIE!This is such a versatile recipe. You can add so many different items and completely change out the dish.

Broccoli and Mushroom Quiche

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Use the liquid ingredients as a base and change up the solids for a new twist on this classic dish. Be careful not to swap out milk for cream... you'll have a hard time getting the quiche to thicken enough. For the broccoli -- the fastest tip is to use a box of chopped, frozen broccoli florets that you can microwave

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Ingredients

  

• ▢ 1 9- inch pie crust recipe of your choice or use a store bought one
• ▢ 1 cup chopped and cooked broccoli
• ▢ 1/2 sliced mushrooms about 3 sliced mushrooms for top garnish
• ▢ 1/3 cup chopped onion
• ▢ 1 teaspoon butter
• ▢ 4 eggs
• ▢ 2 cups heavy whipping cream
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1 cup shredded Swiss cheese

Instructions

• Heat oven to 425
• Prepare your crust in 9-in pie pan. Set aside
• Saute mushrooms, and onions in butter until tender and just slightly golden. Reserve a few mushrooms to place on top of quiche. Set mushrooms and onions aside.
• Cook broccoli until al dente (use your preferred method since it's such a small amount. You can use the microwave with a few tablespoons of water, or steam on the stove top. If using frozen broccoli, heat per directions on package.) Set aside.
• In medium-sized mixing bowl whisk together eggs, cream, salt, and pepper.
• Mix in cheese.
• Stir in broccoli.
• Add mushrooms and onions. Stir
• Pour mixture into prepared pie pan. Place reserved mushroom slices on top for decorative touch.
• Bake 15 minutes
• (If crust is browning too quickly, place foil around edges of crust)
• Reduce heat to 300, bake 30 more minutes until knife inserted into center of quiche comes out clean.
• Let cool for 10 minutes before cutting

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