MUSHROOM BROCCOLI QUICHE RECIPES

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MUSHROOM BROCCOLI QUICHE RECIPE: HOW TO MAKE IT



Mushroom Broccoli Quiche Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
3 large eggs
2 cups 2% milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped fresh broccoli
1/2 cup sliced fresh mushrooms
2 green onions, chopped
1 cup shredded Swiss cheese

Steps:

  • 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°., 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.
    Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 290 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 117mg cholesterol, SodiumContent 408mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

BROCCOLI-MUSHROOM QUICHE RECIPE - PILLSBURY.COM



Broccoli-Mushroom Quiche Recipe - Pillsbury.com image

Any of your family's favorite cheeses can be used in place of the Cheddar cheese in this vegetable-filled quiche.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter or margarine
2 cups frozen broccoli cuts, thawed, drained
1/2 cup sliced green onions (8 medium)
1 jar (4.5 oz) sliced mushrooms, drained
1 clove garlic, minced
1 cup shredded Cheddar cheese (4 oz)
1 cup milk
3 eggs
1/2 teaspoon dried marjoram leaves

Steps:

  • Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown.
  • In 10-inch skillet, melt butter over medium-high heat. Add broccoli, onions, mushrooms and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
  • Sprinkle cheese in bottom of baked shell. Spread broccoli mixture over cheese. In small bowl, beat milk, eggs and marjoram with wire whisk until well blended. Pour over broccoli mixture.
  • Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning. Reduce oven temperature to 350°F; bake 30 to 33 minutes longer or until knife inserted in center comes out clean. Cool 10 minutes before serving.

Nutrition Facts : Calories 310 , CarbohydrateContent 22 g, CholesterolContent 140 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 11 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 4 g, TransFatContent 0 g

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My mother passed down this broccoli quiche recipe to me. She has been making it for over 30 years. You can serve it for brunch, lunch and even dinner. Any leftover quiche can be frozen and reheated in the microwave later. —Bridget Corbett, Valdosta, Georgia
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  • Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
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