Rich and creamy quiche filled with chopped broccoli, sliced mushrooms, and cheddar cheese. This broccoli mushroom cheddar quiche is delicious and easy to make.
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.
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!
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.
Place a pie crust into a 9 inch pie dish. Spoon the garlic broccoli mushroom mixture into the pie dish.
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.
Sprinkle parmesan cheese on top.
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!
- 1 9 inch pie crust (store bought or homemade)
- 1 large egg
- 1 tablespoon milk
- 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
- 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. Set the garlic broccoli mushroom aside for now.
- Place a pie crust into a 9 inch pie dish. Spoon the garlic broccoli mushroom mixture into the pie dish.
- 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.
- Sprinkle parmesan cheese on top.
- 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.
Can you add what Charlie turkey bacon to the quich?
DOES THIS FREEZE WELL?
Yes, it should freeze well
How would you reheat this quiche if cooking the night before?
You can stick it in the oven for about 10- 15 minutes at 350F to warm it up. Or you can also microwave it, but the crust will become soft
will try soon
First off, thanks for liking my food-related post! Secondly, thanks for this recipe – I’ll definitely give it a try very soon! It’s got broccoli, how can I resist? I also love quiche but it’s a pain getting the dough right. I’ve managed a couple of times but baking doesn’t come naturally to me. Your recipe, however, promises all the goodness of quiche minus the drudgery of kneading. Thanks!
I hope you’ll get a chance to try it!
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.
Hope you’ll like it!
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!
I just use store bought pie crusts to make my life easier. lol
That’s what I would love to have for my lunch today! Thanks a lot for sharing it at Fiesta Friday!
Happiness in a pie shell! Happy Fiesta Friday!