John Miller
Broccoli mushroom quiche is a delightful and versatile dish that combines the earthy flavors of mushrooms with the crisp freshness of broccoli, all nestled in a creamy egg custard and encased in a flaky pie crust. Perfect for breakfast, brunch, or even dinner, this quiche is not only delicious but also packed with nutrients, making it a healthy and satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is straightforward and customizable, allowing you to add your own twist with additional ingredients like cheese, herbs, or spices. With its rich texture and harmonious blend of flavors, broccoli mushroom quiche is sure to become a favorite in your recipe collection.
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What You'll Learn
- Crust Preparation: Choose crust type, prepare dough, chill, roll out, fit into pan, pre-bake if needed
- Filling Ingredients: Sauté broccoli, mushrooms, onions, garlic; mix eggs, cream, cheese, season with salt, pepper
- Assembly Tips: Layer veggies in crust, pour egg mixture evenly, sprinkle cheese, avoid overfilling for stability
- Baking Instructions: Bake at 375°F for 35-45 minutes, until set, golden, and edges are crisp
- Serving Suggestions: Cool 10 minutes, slice, serve warm or cold, pair with salad or soup
Crust Preparation: Choose crust type, prepare dough, chill, roll out, fit into pan, pre-bake if needed
When preparing the crust for your broccoli mushroom quiche, the first step is to choose the type of crust that best suits your taste and dietary needs. Traditional options include a classic butter-based pie crust, which provides a flaky and rich base, or a whole wheat crust for a nuttier flavor and added health benefits. Alternatively, you might opt for a gluten-free crust made with almond or rice flour if you have dietary restrictions. Once you’ve decided on the type, gather your ingredients, typically flour, fat (butter, shortening, or oil), salt, and a liquid like water or vinegar, depending on the recipe.
Next, prepare the dough by mixing the dry ingredients in a large bowl. Cut in the fat using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of fat. This step is crucial for achieving a tender, flaky crust. Gradually add the liquid, stirring just until the dough comes together. Be careful not to overmix, as this can make the crust tough. Shape the dough into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. Chilling firms the fat, making the dough easier to roll out and preventing shrinkage during baking.
After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and ⅛ inch thick. Use a rolling pin and work from the center outward, rotating the dough occasionally to ensure even thickness. If the dough sticks, sprinkle a little more flour on the surface or rolling pin. Once rolled out, carefully transfer the dough to a 9-inch pie dish by loosely folding it into quarters, lifting it, and unfolding it into the pan.
Gently press the dough into the bottom and sides of the pan, ensuring it fits snugly without stretching. Trim any excess dough hanging over the edge, leaving about a ½ inch overhang, which you can fold under and crimp to create a decorative edge. Prick the bottom of the crust several times with a fork to prevent air bubbles from forming during baking. If your recipe calls for a pre-baked crust, line the dough with parchment paper and fill it with pie weights or dried beans to weigh it down. Pre-bake the crust in a preheated oven at 375°F (190°C) for about 15 minutes, or until lightly golden. Remove the weights and parchment, then bake for an additional 5 minutes to fully cook the bottom. Allow the crust to cool before filling it with your broccoli mushroom quiche mixture.
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Filling Ingredients: Sauté broccoli, mushrooms, onions, garlic; mix eggs, cream, cheese, season with salt, pepper
To begin crafting the filling for your broccoli mushroom quiche, start by preparing the vegetables. Sauté broccoli, mushrooms, onions, and garlic in a large skillet over medium heat. First, heat a tablespoon of olive oil or butter in the skillet to ensure the vegetables cook evenly without sticking. Add finely chopped onions and minced garlic, stirring frequently for about 2-3 minutes until the onions become translucent and the garlic is fragrant. This step is crucial as it builds the flavor foundation for your quiche. Next, add sliced mushrooms and small broccoli florets to the skillet. Continue to sauté for another 5-7 minutes, or until the mushrooms are golden brown and the broccoli is tender but still slightly crisp. Properly cooking these vegetables ensures they retain their texture and flavor when baked in the quiche.
Once the vegetables are sautéed to perfection, set them aside to cool slightly while you prepare the egg and cream mixture. In a large mixing bowl, whisk together 4-5 large eggs until they are well beaten and have a uniform consistency. Gradually add 1 cup of heavy cream or whole milk, whisking continuously to incorporate it fully. This mixture serves as the base that binds the quiche together, so ensure it is smooth and free of lumps. For added richness and flavor, mix in 1 cup of shredded cheese, such as cheddar, Swiss, or Gruyère. The cheese not only enhances the taste but also contributes to the quiche’s creamy texture. Season the mixture with salt and pepper to taste, keeping in mind that the cheese already adds some saltiness.
Combining the sautéed vegetables with the egg and cream mixture is the next critical step. Once the vegetables have cooled slightly, fold them gently into the egg mixture. This ensures the vegetables are evenly distributed throughout the quiche. Be careful not to overmix, as this can cause the eggs to deflate and result in a denser texture. The goal is to maintain the lightness of the egg mixture while incorporating the flavorful vegetables. At this stage, you can also add additional seasonings or herbs, such as a pinch of nutmeg or chopped fresh parsley, to elevate the flavor profile.
Before pouring the filling into your prepared pie crust, give it a final check for seasoning. Taste a small amount of the mixture (ensuring it’s cooked through if you’re sampling) and adjust the salt, pepper, or other seasonings as needed. The balance of flavors is key to a delicious quiche. Once satisfied, carefully pour the filling into the crust, making sure not to overfill it. The filling should reach just below the top edge of the crust to allow for expansion during baking without spilling over.
Finally, take a moment to ensure the filling is evenly distributed and the vegetables are not clumped together. A well-distributed filling ensures every slice of quiche has a harmonious blend of ingredients. With the filling prepared and ready, your broccoli mushroom quiche is now set to be baked to golden perfection. This attention to detail in preparing the filling will result in a quiche that is both flavorful and visually appealing.
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Assembly Tips: Layer veggies in crust, pour egg mixture evenly, sprinkle cheese, avoid overfilling for stability
When assembling your broccoli mushroom quiche, the first step is to layer the veggies in the crust carefully. Start by pre-cooking your broccoli and mushrooms to remove excess moisture, which can make the quiche soggy. Once they’re sautéed or steamed, spread them evenly across the bottom of your pre-baked pie crust. This ensures every slice will have a balanced distribution of vegetables. Press them gently into the crust to create a compact layer that will hold together well during baking. Avoid piling the veggies too high near the edges, as this can cause the crust to sag or break.
Next, pour the egg mixture evenly over the vegetable layer. Whisk together your eggs, cream or milk, salt, pepper, and any herbs (like thyme or nutmeg) until smooth. Slowly pour the mixture over the veggies, allowing it to settle between the pieces. Tilt the pie dish slightly if needed to ensure the custard fills all the gaps. Pouring slowly prevents the veggies from shifting and ensures the custard is evenly distributed. Aim to fill the crust about three-quarters full, leaving enough space for the mixture to expand slightly during baking.
After pouring the egg mixture, sprinkle the cheese over the top. Use a shredded cheese like cheddar, Swiss, or Gruyère for optimal melting and flavor. Distribute the cheese evenly, covering the surface of the custard. This not only adds richness but also helps bind the ingredients together. If you prefer a cheesy top layer, sprinkle extra cheese over the surface for a golden, bubbly finish. Be mindful not to overload with cheese, as it can make the quiche heavy and greasy.
One critical tip is to avoid overfilling for stability. Overfilling the crust can lead to a messy spillover in the oven or a quiche that doesn’t set properly. If you have extra egg mixture or veggies, save them for another use rather than forcing them into the crust. A well-filled but not overfilled quiche will bake evenly and hold its shape when sliced. Use a shallow pie dish if you’re concerned about capacity, and always leave a small gap (about ¼ inch) between the filling and the crust’s edge.
Finally, take a moment to double-check your assembly before baking. Ensure the veggies are evenly layered, the egg mixture is poured smoothly, and the cheese is sprinkled uniformly. Gently shake the pie dish to see if the custard settles evenly; if it looks uneven, use a spoon to adjust. This attention to detail ensures a quiche that’s not only delicious but also visually appealing and structurally sound. Following these assembly tips will result in a broccoli mushroom quiche that’s stable, flavorful, and perfect for any meal.
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Baking Instructions: Bake at 375°F for 35-45 minutes, until set, golden, and edges are crisp
To ensure your broccoli mushroom quiche turns out perfectly, follow these detailed baking instructions: Bake at 375°F for 35-45 minutes, until set, golden, and edges are crisp. Preheat your oven to 375°F at least 10 minutes before baking to ensure an even temperature. Place the filled quiche dish on the center rack of the oven to promote uniform cooking. The baking time may vary slightly depending on your oven, so start checking the quiche after 30 minutes to avoid overcooking. The quiche is ready when the filling is firm to the touch and no longer jiggles in the center when gently shaken.
During the baking process, keep an eye on the quiche to ensure it achieves the desired golden-brown crust without burning. If the edges begin to brown too quickly, loosely cover them with aluminum foil or a crust shield to prevent over-browning while allowing the center to continue cooking. The edges should become crisp and lightly browned, indicating that the crust is fully cooked and adds a delightful texture contrast to the creamy filling.
The quiche is fully set when a knife inserted into the center comes out clean, with no wet filling clinging to it. This is a crucial indicator that the eggs and cheese have fully cooked and the vegetables are heated through. If the filling still looks wet or runny, continue baking in 5-minute increments until it reaches the desired consistency. Remember, the quiche will continue to set slightly as it cools, so avoid overbaking.
Once the quiche is golden, set, and the edges are crisp, remove it from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. This resting period allows the filling to stabilize and ensures clean, neat slices. If you’re serving the quiche warm, it’s ready after this brief cooling period. For a chilled quiche, let it cool completely at room temperature before refrigerating.
Finally, to achieve the best results, ensure your oven temperature remains consistent throughout baking. Avoid opening the oven door frequently, as this can cause temperature fluctuations and affect the cooking process. By following these instructions—Bake at 375°F for 35-45 minutes, until set, golden, and edges are crisp—you’ll create a beautifully cooked broccoli mushroom quiche with a flawless texture and flavor.
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Serving Suggestions: Cool 10 minutes, slice, serve warm or cold, pair with salad or soup
Once your broccoli mushroom quiche is golden and set, remove it from the oven and allow it to cool for about 10 minutes. This resting period is crucial as it helps the quiche firm up, making it easier to slice and ensuring a clean, neat presentation. During this time, the flavors also meld together, enhancing the overall taste. While the quiche cools, you can prepare any accompanying dishes, such as a fresh salad or a warm bowl of soup, to complement your meal.
After the 10-minute cooling period, carefully slice the quiche into even portions. A sharp knife works best to achieve clean cuts without dragging or crumbling the filling. The quiche can be served warm, offering a comforting and hearty experience, or at room temperature, which allows the flavors to shine in a different, more subtle way. Both options are equally delightful, so choose based on your preference or the occasion.
Pairing the broccoli mushroom quiche with a side salad is an excellent way to balance the richness of the dish. Opt for a light vinaigrette dressing to contrast the creamy quiche, and include crisp greens like arugula or spinach, along with cherry tomatoes or cucumbers for freshness. This combination not only adds a textural contrast but also ensures a well-rounded, nutritious meal.
Alternatively, serving the quiche alongside a bowl of soup can create a satisfying and cozy dining experience. A simple vegetable soup or a creamy mushroom bisque would complement the flavors of the quiche beautifully. For a lighter option, consider a chilled gazpacho or a refreshing cucumber soup, especially if serving the quiche cold. The warmth of the soup paired with the quiche creates a comforting meal, perfect for cooler days or casual gatherings.
Whether you choose to serve the quiche warm or cold, it’s versatile enough to fit various occasions, from brunches to light dinners. Its savory profile makes it a crowd-pleaser, and the addition of a salad or soup elevates the meal, ensuring a balanced and enjoyable dining experience. Remember, the key to a successful presentation lies in the thoughtful pairing and the attention to detail in serving, making your broccoli mushroom quiche a standout dish.
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Frequently asked questions
You’ll need pie crust (store-bought or homemade), eggs, heavy cream or milk, shredded cheese (cheddar or Swiss work well), broccoli florets, mushrooms, onion, garlic, salt, pepper, and optional nutmeg for flavor.
Steam or blanch the broccoli florets until tender-crisp, then chop them into bite-sized pieces. Sauté the mushrooms with onions and garlic until they release their moisture and are lightly browned.
Yes, you can make a crustless quiche by greasing your pie dish and pouring the egg mixture directly into it. It’s a lighter, gluten-free option.
Bake at 375°F (190°C) for 35-45 minutes, or until the top is golden and the center is set (not jiggly). Insert a knife into the center—if it comes out clean, the quiche is ready.
Yes, you can assemble the quiche the night before, cover it, and refrigerate. Bake it the next day, adding a few extra minutes to the cooking time if it’s chilled. Leftovers can be stored in the fridge for up to 3 days.
