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