Delicious & Easy Broccoli and Mushroom Quiche: A Savory Delight for Any Meal

For a long time, my kitchen adventures, and consequently, my blog, have been predominantly dedicated to the sweet, intricate world of baking. Indeed, a significant portion of my cookbook collection is overflowing with recipes for cakes, cookies, pastries, and all manner of delightful desserts. While there’s an undeniable joy in the precision and artistry of baking, my culinary life isn’t solely confined to sugar and flour.

Truth be told, I cook quite often, although I tend to rotate through a repertoire of tried-and-true dishes that have made appearances on this blog in its earlier days. However, I’ve realized that the perception of “baking” doesn’t have to be limited to desserts alone. There’s a vast, delicious landscape of savory baking just waiting to be explored, and I’m excited to embark on this journey with you. So, while I can’t promise to abandon my beloved sweet treats entirely, I am committed to sharing more of my savory cooking and baking escapades.

And what better way to kick off this savory venture than with a dish that perfectly bridges the gap between baking and main courses: the humble, yet incredibly versatile, quiche! This particular Broccoli and Mushroom Quiche is a prime example of savory baking at its best. It features a wonderfully flaky pie crust, but with absolutely no sugar or butter in the filling itself, making it a wholesome and satisfying meal.

What Makes Quiche Such a Crowd-Pleaser?

Quiche, a classic French savory tart, is celebrated for its incredible adaptability and comforting appeal. Essentially, it’s a baked custard made with eggs, milk or cream, cheese, and various fillings, all nestled within a pastry crust. While its origins are debated, often linked to the German word ‘Kuchen’ meaning cake, it has firmly established itself as a beloved staple in French cuisine and around the world.

My parents, for instance, are huge fans of quiche. I, on the other hand, have always been a bit hesitant due to my general dislike for eggs. However, I must confess, this specific broccoli and mushroom quiche recipe genuinely won me over. The eggs in a quiche don’t taste overwhelmingly “eggy” but rather serve as a rich, creamy binder for all the other delicious ingredients, creating a harmonious and comforting texture that even an egg-skeptic like me can appreciate.

One of quiche’s most attractive qualities is its versatility. It’s the ultimate “clean out the fridge” meal. You can literally throw in almost anything you have on hand and create a delicious, balanced dish. Broccoli, mushrooms, asparagus, cauliflower, carrots, spinach, sun-dried tomatoes, sausage, bacon, ham, smoked salmon, feta, goat cheese – the possibilities are truly endless. This makes quiche an economical and exciting option for breakfast, brunch, lunch, or even a light dinner. Serve it warm or at room temperature, it’s always a delight!

The Art of Perfecting Your Veggies: Fresh vs. Frozen & The Magic of Blanching

When it comes to the vegetables in your quiche, I generally recommend using fresh whenever possible. While you can certainly get away with frozen broccoli or even canned mushrooms or asparagus in a pinch (peas and carrots might also work!), investing a little extra in fresh ingredients often yields superior flavor and texture. If you opt for frozen broccoli, simply thawing it thoroughly before adding to the quiche is sufficient. The oven will take care of the rest.

However, if you’re using fresh broccoli, there’s one crucial step you absolutely shouldn’t skip: blanching. Blanching is a simple cooking process that involves briefly submerging vegetables in boiling water, then immediately plunging them into an ice bath to stop the cooking. This step is vital for several reasons, especially when making quiche:

Vibrant Green Color: Blanching helps lock in that beautiful, bright green color of the broccoli, preventing it from turning dull or grayish during baking.
Improved Texture: It pre-cooks the broccoli slightly, ensuring it’s tender-crisp rather than hard or crunchy after baking in the quiche. While the oven will cook the broccoli, it might not be enough on its own to achieve the desired softness.
Enhanced Flavor: Blanching can bring out the natural sweetness of the broccoli and reduce any bitterness.
Food Safety (briefly): It can also help cleanse the surface of the vegetables.

How to Blanch Broccoli Perfectly:

Prepare the Broccoli: Wash your head of broccoli thoroughly. Cut the florets into bite-sized pieces, ensuring they are relatively uniform for even cooking.
Boil the Water: Bring a pot of generously salted water to a rolling boil. Salting the water helps season the broccoli from the inside out and enhances its color.
Blanch: Carefully place the broccoli florets into the boiling water. Cook for approximately 3-5 minutes. The exact time will depend on the size of your florets and how tender you prefer them, but be careful not to overcook them; they should still have a slight bite.
Ice Bath: While the broccoli is blanching, prepare a large bowl of ice water.
Stop Cooking: As soon as the broccoli is cooked to your desired tenderness, use a slotted spoon or colander to quickly remove it from the boiling water and immediately plunge it into the ice bath. This rapid cooling halts the cooking process, preserving the vibrant color and crisp texture.
Drain and Dry: Let the broccoli sit in the ice bath for a few minutes until completely cooled. Then, drain it thoroughly. For best results in your quiche, pat the blanched broccoli dry with a clean kitchen towel or paper towels. Excess moisture can make your quiche watery.

Broccoli and Mushroom Quiche

Now that we’ve covered the crucial preparation steps, let’s dive into the delicious recipe for this hearty and delightful Broccoli and Mushroom Quiche. This recipe serves 8 wedges, making it perfect for family meals or entertaining.

Ingredients You’ll Need:

1 unbaked 9-inch pie crust: Feel free to use a store-bought frozen pie crust for convenience, or if you’re feeling ambitious, a homemade shortcrust pastry will elevate the flavor even further.
1 cup milk: Whole milk offers the richest flavor, but 2% or even skim milk can be used for a lighter quiche. Heavy cream or a mix of milk and cream will make the custard even more luxurious.
4 large eggs, slightly beaten: Beating the eggs lightly before mixing with the milk ensures a smooth, consistent custard.
1/8 tsp black pepper: Freshly ground black pepper adds a wonderful aromatic kick. Adjust to your taste.
1 cup fresh broccoli, blanched (as described above) or frozen broccoli, thawed and patted dry: Essential for that earthy, wholesome flavor.
1 garlic clove, minced: Adds a subtle depth of flavor. Fresh is always best!
1 Tbsp chopped onion: Sweetens and deepens the savory notes of the quiche.
1/2 cup sliced mushrooms: White button or cremini mushrooms work beautifully here, adding an umami richness.
1 1/2 cups shredded Cheddar cheese: Sharp or medium cheddar provides a fantastic savory base. Other cheeses like Gruyere, Swiss, Monterey Jack, or a blend can also be used for different flavor profiles.

Step-by-Step: Crafting Your Broccoli and Mushroom Quiche

Follow these simple steps to create a show-stopping quiche that will impress everyone at your table:

1. Prepare Your Oven and Aromatics:

Preheat your oven to 350°F (175°C). This ensures the crust begins to cook immediately, preventing a soggy bottom. In a medium skillet, heat a small amount of olive oil or butter over medium heat. Add the minced garlic, chopped onions, and sliced mushrooms. Sauté for a few minutes, stirring occasionally, until the onions are translucent and the mushrooms have softened and released their moisture. This step is crucial for developing deep flavors. Once sautéed, remove the pan from the heat. If you haven’t already, now is the time to blanch your fresh broccoli florets and pat them dry, as detailed in the section above.

2. Whisk the Custard Base:

In a medium bowl, whisk together the milk, slightly beaten eggs, and black pepper until well combined. You want a smooth, homogenous mixture. Don’t over-whisk, as incorporating too much air can sometimes lead to a slightly puffy quiche that deflates later, but ensure everything is thoroughly integrated.

3. Layer the Goodness:

Carefully unroll or place your unbaked 9-inch pie crust into a pie plate. If using a frozen crust, make sure it’s thawed according to package directions. Now, it’s time to build your quiche. First, distribute the blanched broccoli evenly over the bottom of the pie crust. Next, spoon the sautéed garlic, onion, and mushroom mixture over the broccoli. Finally, sprinkle the shredded Cheddar cheese generously over the vegetables. This layering ensures that every slice of quiche will have a good mix of all the delicious ingredients.

4. Pour and Distribute:

Gently pour the egg and milk mixture over the layered ingredients in the pie crust. If any of the ingredients aren’t fully submerged or seem unevenly distributed, use a fork or the back of a spoon to gently spread them out so they are mostly covered by the liquid. Be careful not to disturb the crust too much.

5. Bake to Golden Perfection:

Place the pie plate on a baking sheet (to catch any potential spills and for easier handling) and carefully transfer it to the preheated oven. Bake for 40-50 minutes. However, as I’ve found in my own kitchen, baking times can vary significantly depending on your oven, so it’s always best to monitor. Mine often requires closer to 60 minutes. The quiche is done when the center is set and a knife inserted into the middle comes out clean. The top should be beautifully golden brown. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.

6. Cool and Serve:

Once baked, carefully remove the quiche from the oven. Let it cool on a wire rack for at least 5 minutes before slicing it into wedges. This cooling period allows the custard to fully set, preventing it from crumbling when cut. For an even cleaner cut, you can let it cool for 15-20 minutes. Serve warm or at room temperature.

This recipe yields 8 delightful wedges, perfect for sharing!

Serving Suggestions and Storage Tips

This Broccoli and Mushroom Quiche is incredibly versatile when it comes to serving. It makes a fantastic standalone meal, but you can also pair it with a light side salad dressed with a vinaigrette for a complete and balanced lunch or dinner. A cup of soup or some fresh fruit also makes for an excellent accompaniment, especially for brunch. For breakfast, serve it with a side of crispy bacon or a fruit salad.

If you find yourself with any delicious leftovers (which is rare with this recipe!), cover the remaining quiche tightly with plastic wrap or aluminum foil and refrigerate within two hours of baking. It will keep well in the refrigerator for up to 3-4 days. To reheat, you can warm individual slices in the microwave for a minute or two, or gently reheat in an oven preheated to 300°F (150°C) until warmed through, usually about 10-15 minutes.

Customizing Your Quiche: Endless Possibilities

The beauty of quiche lies in its adaptability. Once you master this basic broccoli and mushroom recipe, you can start experimenting with countless variations. Here are a few ideas to spark your culinary creativity:

Cheese Swaps: Replace Cheddar with Gruyere, Swiss, Feta, goat cheese, or a blend of Italian cheeses.
Meat Lovers: Add cooked and crumbled bacon, diced ham, cooked sausage, or even shredded chicken for a heartier meal.
Veggie Medley: Incorporate other blanched or sautéed vegetables like spinach (squeeze out excess water!), asparagus, bell peppers, sun-dried tomatoes, or caramelized onions.
Herbacious Twist: Fresh herbs such as chives, dill, parsley, or thyme can add a wonderful aromatic dimension. Stir them into the egg mixture or sprinkle on top before baking.
Spice It Up: A pinch of nutmeg in the custard mixture is a traditional French addition that enhances savory flavors. A dash of cayenne pepper can add a subtle kick.
Crust Variations: Beyond traditional pastry, consider a whole wheat crust for a healthier option, or even a gluten-free crust. Some people even make crustless quiches, though technically that’s more of a frittata!

This Broccoli and Mushroom Quiche truly embodies the spirit of embracing savory baking. It’s comforting, satisfying, and incredibly adaptable. Whether you’re a seasoned cook or just beginning to explore beyond the world of desserts, this recipe is a fantastic addition to your repertoire. Give it a try, and let me know how you customize yours!

Source: Pillsbury Breakfasts and Lunches, 1989 p. 64