I pull out my broccoli and mushroom cheddar quiche recipe during the holidays. I serve this flavorful quiche for Christmas Eve brunch to my family, most years. This is a great way for everyone to get their veggies – especially kids. The mushrooms are great sources of B vitamins, and niacin, and the broccoli packs in the vitamin c. The homemade crust makes it a really special dish, but if you don’t have time, I’ve also found a prepared crust in the refrigerated section of your grocers, works just fine. If you are going to take the time to make a home mad crust, it will really kick this broccoli and mushroom cheddar quiche recipe up a notch! I’ve included the instructions below. Just make sure to allow yourself some time to chill the dough in the fridge beforehand.
I use this recipe for all occasions. Vegetable substitutions are easily made here. I tend to stick with a sharp cheese like cheddar, that pairs well with eggs. Some other variations that I’ve made of this quiche include green beans, brussel spouts, asparagus, or bell peppers. For a more humane alternative, I’ve also made this without eggs, using vegan eggs. My favorite brand is Follow Your Heart, and can be found at Whole Foods or purchased on Amazon. We have vegan friends who always appreciate this, and it feels good to make them something they’ll enjoy!
Broccoli and Mushroom Cheddar Quiche Recipe
- dough for the crust, rolled out to fit a nine inch pie plate - see below for instructions
- eggs - 6
- soy milk, cream, or milk - 1 cup
- broccoli florets - 3 cups
- sliced mushrooms - 2 cups
- cheddar cheese, shredded - 1 cup
- herbs de provence - 2.5 tablespoons
- canola or grapeseed oil - 3/4 cup
- garlic, minced - 1 clove
- salt and pepper to taste
- flour - 1 1/4 cups
- salt - 1/2 teaspoon
- sugar - 1/2 teaspoon
- butter, chilled and cut into 1/2 inch pieces - 1/2 cup butter
- cold water - 2 tablespoons
For crust - (I promise, it will be worth it!)
- In your food processor or Kitchen aid, combine flour, salt, sugar, and butter until the mixture has a course mealy texture.
- Add the water slowly, and pulse just until the dough holds together without being over processed… no more than about 30 seconds. If it is crumbly, add more water.
- Roll dough into a ball and flatten, wrapping it in plastic and refrigerating for at least one hour.
For filling -
- Preheat oven to 375
- In a skillet, heat oil and saute garlic until tender (about 1 minute.)
- Add broccoli, mushrooms, 1/2 tablespoon herbs, and salt and pepper to taste, and cook until vegetables are tender. Set aside.
- In a large bowl, whisk together milk and eggs, remaining herbs, and salt and pepper to taste. Stir in cheese and vegetables.
- Place dough in pie plate, pinching edges around the plate.
- Pour egg mixture into plate and bake at 375 for 30 minutes.