Broccoli Mushroom Quiche Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - 9-inch unbaked pie shell
  • 1 - egg white, slightly beaten
  • 2 cups - grated Swiss cheese
  • 4 - eggs
  • 1 cups - half-and-half OR light cream
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - nutmeg
  • - dash of pepper
  • 6 - large mushrooms
  • 1 tablespoons - lemon juice
  • 1/4 cups - butter or margarine
  • 1/2 cups - chopped onion
  • 1 packages - 10 oz. frozen chopped broccoli, thawed, well-drained
  • 2 tablespoons - chopped parsley
  • 1/2 teaspoons - salt
  • Directions:

    Brush inside of pie shell with egg white; refrigerate. Preheat oven to 375 degrees F.

    In a medium bowl, with a whisk combine eggs, half-and-half, salt, nutmeg and pepper.

    Wash mushrooms; remove stems and chop them coarsely, reserving mushroom caps. Toss chopped stems with lemon juice.

    In butter in medium skillet, saute mushroom caps, stirring until tender, about 5 minutes. Remove from skillet and drain on paper towels.

    In remaining fat in skillet, saute chopped onion, chopped mushroom stems, stirring, about 5 minutes. Add chopped broccoli, parsley, salt and a dash of pepper; mix well. Remove from heat.

    Spoon 1 rounded tablespoon of broccoli mixture into each mushroom cap.

    Sprinkle grated Swiss cheese into pie shell. Place rest of broccoli mixture into bottom of pie shell on top of grated cheese. Pour egg mixture over all.

    Arrange the 6 stuffed mushrooms on top. Bake 40 to 45 minutes or until puffy and golden.

    Remove to rack; cool 10 minutes before serving.

    Brief Description

    Basic quiche with added broccoli and mushrooms.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 50 min

    Posted By:


    Posted On:

    November 15, 2018

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