Broccoli Mushroom Quiche

Rich, savory, and irresistibly creamy, this Broccoli Mushroom Quiche is a show-stopping dish perfect for breakfast, brunch, or even a light dinner. This recipe combines tender broccoli florets, earthy mushrooms, and sweet shallots sautéed to perfection, all nestled in a flaky pie crust and topped with a luxurious egg custard infused with Gruyere cheese, nutmeg, and a hint of pepper. The quiche bakes to golden-brown perfection, offering a delightful balance of textures and flavors in every bite. Whether served warm or at room temperature, this vegetarian quiche is satisfying, elegant, and surprisingly easy to prepare. Perfect for meal prep, entertaining, or a comforting evening at home, this dish will quickly become a favorite for any occasion.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 store-bought or homemade Pie crust
• 2 tablespoons Butter
• 1.5 cups Broccoli florets
• 1 cup Mushrooms, sliced
• 1 small Shallot, finely diced
• 4 large Eggs
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 1 cup Grated Gruyere cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). If using a store-bought pie crust, unroll and press it into a 9-inch pie dish. If homemade, roll out and fit it into the dish. Poke the bottom of the crust with a fork to prevent bubbling and pre-bake for 10 minutes. Remove from the oven and set aside to cool slightly.

Step 2

In a medium skillet, melt the butter over medium heat. Add the diced shallot and sauté for 2-3 minutes until softened.

Step 3

Add the broccoli florets, mushrooms, and a pinch of salt to the skillet. Cook for 5-7 minutes until the vegetables are tender but not overly soft. Remove from heat and let cool slightly.

Step 4

In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.

Step 5

Sprinkle half of the grated Gruyere cheese evenly over the bottom of the pre-baked pie crust.

Step 6

Spread the cooked broccoli and mushroom mixture over the cheese layer.

Step 7

Pour the egg custard mixture over the vegetables, ensuring it fills all gaps.

Step 8

Sprinkle the remaining Gruyere cheese evenly on top.

Step 9

Place the quiche on the middle rack of the oven and bake for 30-35 minutes, or until the custard is set and the top is golden brown.

Step 10

Let the quiche cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1146.7 grams (1146.7g)

Amount per serving	% Daily Value*
Calories	2581

Total Fat 207.80g	266%
Saturated Fat 106.00g	530%
Polyunsaturated Fat 6.60g
Cholesterol 1187mg	396%
Sodium 3185mg	138%
Total Carbohydrate 77.30g	28%
Dietary Fiber 6.20g	22%
Total Sugars 18.40g
Protein 77.10g	154%

Vitamin D 243IU	1215%
Calcium 1478mg	114%
Iron 8mg	43%
Potassium 1047mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.2%

Protein: 12.4%

Carbs: 12.4%