Broccoli Mushroom Quiche
Rich, savory, and irresistibly creamy, this Broccoli Mushroom Quiche is a show-stopping dish perfect for breakfast, brunch, or even a light dinner. This recipe combines tender broccoli florets, earthy mushrooms, and sweet shallots sautéed to perfection, all nestled in a flaky pie crust and topped with a luxurious egg custard infused with Gruyere cheese, nutmeg, and a hint of pepper. The quiche bakes to golden-brown perfection, offering a delightful balance of textures and flavors in every bite. Whether served warm or at room temperature, this vegetarian quiche is satisfying, elegant, and surprisingly easy to prepare. Perfect for meal prep, entertaining, or a comforting evening at home, this dish will quickly become a favorite for any occasion.
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Recipe Information
Ingredients
- 1 store-bought or homemade Pie crust
- 2 tablespoons Butter
- 1.5 cups Broccoli florets
- 1 cup Mushrooms, sliced
- 1 small Shallot, finely diced
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 cup Grated Gruyere cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). If using a store-bought pie crust, unroll and press it into a 9-inch pie dish. If homemade, roll out and fit it into the dish. Poke the bottom of the crust with a fork to prevent bubbling and pre-bake for 10 minutes. Remove from the oven and set aside to cool slightly.
In a medium skillet, melt the butter over medium heat. Add the diced shallot and sauté for 2-3 minutes until softened.
Add the broccoli florets, mushrooms, and a pinch of salt to the skillet. Cook for 5-7 minutes until the vegetables are tender but not overly soft. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
Sprinkle half of the grated Gruyere cheese evenly over the bottom of the pre-baked pie crust.
Spread the cooked broccoli and mushroom mixture over the cheese layer.
Pour the egg custard mixture over the vegetables, ensuring it fills all gaps.
Sprinkle the remaining Gruyere cheese evenly on top.
Place the quiche on the middle rack of the oven and bake for 30-35 minutes, or until the custard is set and the top is golden brown.
Let the quiche cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 18.4 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1478 mg | 114% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
