Broccoli Mushroom Cheddar Quiche

Rich and creamy quiche filled with chopped broccoli, sliced mushrooms, and cheddar cheese. This broccoli mushroom cheddar quiche is delicious and easy to make.

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

We need to talk about this quiche! I feel like I’ve been waiting forever to share this one with you. So grab your favorite fork, sit down, and hopefully you can enjoy a slice of quiche with me!

Can you tell? I seriously love quiche. Not everyone does, and I get it, but I don’t think I would mind at all if I had to eat it every single day. There’s something about the creaminess of the eggs and cheese loaded with favorite ingredients like broccoli and mushrooms that is just sooo addictive.

 

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

Sometimes when I’m feeling a little lazy, I want a dish that is easy to put together. This quiche is simple with ingredients that you probably already have on hand. Plus, if you have leftover quiche, you can always make it into another meal. I always have extra to bring to work or even reheat for dinner the next night. Or you can always freeze the quiche for another time. Or make one to share at a dinner party. So many options!

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

Preheat the oven to 350F.

While the oven is preheating, add olive oil to a medium sized skillet over low to medium heat. Allow the olive oil to heat for a minute, then add minced garlic. Cook the garlic for about a minute until browned and aromatic.

Next, add chopped broccoli and mushrooms to the skillet. Cook for about 5-8 minutes, until the broccoli and mushrooms become tender. Drain any water that may have developed. You don’t want water to make the pie crust soggy. Set the garlic broccoli mushroom aside for now.

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

Place a pie crust into a 9 inch pie dish. Spoon the garlic broccoli mushroom mixture into the pie dish.

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

In a medium sized bowl, whisk together a large egg and a tablespoon of milk. Brush this egg wash mixture over the edges of the crust to help it brown.

Add three more eggs into the same bowl, and whisk until beaten. Generally, you’ll need four eggs to make quiche. I didn’t want to waste the egg wash so I added it into the quiche. Now, pour milk and shredded cheddar into the bowl then whisk until combined. Pour this mixture over the broccoli and mushrooms.

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

Sprinkle parmesan cheese on top.

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

Bake the broccoli mushroom cheddar quiche for about 45 minutes until the crust has browned and the filling looks solid.

Allow the quiche to cool down before slicing into it.

Serve the broccoli mushroom cheddar quiche warm.

Enjoy!

Broccoli Mushroom Cheddar Quiche | Cooking with a Wallflower

Broccoli Mushroom Cheddar Quiche
 
Prep time
Cook time
Total time
 
Rich and creamy quiche filled with chopped broccoli, sliced mushrooms, and cheddar cheese. This broccoli mushroom cheddar quiche is delicious and easy to make
Author:
Recipe type: Entree
Serves: 6-8 slices
Ingredients
  • 1 9 inch pie crust (store bought or homemade)
Egg Wash
  • 1 large egg
  • 1 tablespoon milk
Filling
  • 2 tablespoons olive oil
  • 1 large garlic, minced
  • 2 cups chopped small broccoli florets
  • 2 cups sliced mushrooms
  • 3 large eggs, beaten
  • 1 cup whole milk
  • 1 cup cheddar cheese
  • ⅓ cup parmesan cheese
Directions:
  1. Preheat the oven to 350F.
  2. While the oven is preheating, add olive oil to a medium sized skillet over low to medium heat. Allow the olive oil to heat for a minute, then add minced garlic. Cook the garlic for about a minute until browned and aromatic.
  3. Next, add chopped broccoli and mushrooms to the skillet. Cook for about 5-8 minutes, until the broccoli and mushrooms become tender. Drain any water that may have developed. Set the garlic broccoli mushroom aside for now.
  4. Place a pie crust into a 9 inch pie dish. Spoon the garlic broccoli mushroom mixture into the pie dish.
  5. In a medium sized bowl, whisk together a large egg and a tablespoon of milk. Brush this egg wash mixture over the edges of the crust to help it brown.
  6. Add three more eggs into the same bowl, and whisk until beaten. Generally, you’ll need four eggs to make quiche. I didn’t want to waste the egg wash so I added it into the quiche. Now, pour milk and shredded cheddar into the bowl then whisk until combined. Pour this mixture over the broccoli and mushrooms.
  7. Sprinkle parmesan cheese on top.
  8. Bake the broccoli mushroom cheddar quiche for about 45 minutes until the crust has browned and the filling looks solid.
  9. Allow the quiche to cool down before slicing into it.
  10. Serve the broccoli mushroom cheddar quiche warm.

 

 

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25 comments

  1. tannachtonfarm says:

    oh, my, this definitely on my ‘try very soon’ list! thank you! i’m going to try the focaccia recipe i have from ‘wheat belly’ fame for the crust. Hmm – i think Sunday noon meal is going to be the time.

  2. RachelBaerMay says:

    I love quiche too, but I despise making it because ma king the crusts, filling and custard x3 to feed our family is so many steps. To make it bearable I let the toddler play with the pie crust scraps and pretend she’s helping. This looks like we’re going to have to try it though. Thanks for sharing!

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