Mushroom Broccoli Quiche

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Mushroom Broccoli Quiche Recipe 

Mushroom Broccoli Quiche

Pastry for single-crust pie (9 inches)

3 eggs

2 cups of 2% milk

1 Tbsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. cayenne pepper

1 cup chopped fresh broccoli

½ cup sliced fresh mushrooms

2 green onions, chopped

1 cup (4 oz.) shredded Swiss cheese

 

Preheat oven to 425 F.  On a floured surface, roll pastry dough to fit a 9 inch pie plate.  Trim and flute.

Line unpricked pastry with a double thickness of foil.  Fill with pie weights.  Bake 15-20 minutes or until light golden brown.  Remove foil and weights; bake 3-5 minutes or until golden brown.  Cool.  Reduce oven setting to 350 F.

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 near the center comes out clean.            8 servings

 

(Recipe for Mushroom Broccoli Quiche was on www.tasteofhome.com, 2014)