This is a good vegetarian quiche. It's perfect for a Sunday brunch. I usually like to pair with a small arugula salad. This recipe can also be found at gardengirlrecipes.com.
1 recipe of pie dough or a frozen 9-inch deep-dish pie crust
2 cups large dice broccoli florets
¼ cup olive oil
2 cups large dice portobello mushroom or assorted wild mushrooms
½ medium red onion, minced
3 large eggs
1 cup half-and-half
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded young Gouda cheese (about 4 ounces)
Step 1: Prepare Crust
Preheat the oven to 350°F. Then roll the pie dough out into a 12-inch round approximately ¼ inch thick. Line a 9-inch pie plate with the dough, trimming within 1 inch of the plate. Line the crust with a piece of aluminum foil large enough to overhang the edge by 1 inch, then fill with pie weights or dried beans. Bake the crust on a baking sheet until set and light brown, about 20 minutes. Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10-15 minutes more. Let cool slightly before adding the filling, at least 10 minutes. If using a store bought frozen 9-inch deep-dish pie crust. proceed to step 2.
Step 2: Prepare Broccoli
Bring a medium saucepan of salted water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain and let cool.
Step 3: Prepare Mushrooms and Onions
In a medium pan, heat the olive oil over medium-high heat. Add the mushrooms and onions and cook until soft and mushroom edges are golden, about 5 minutes. Let cool.
Step 4: Combine Eggs With Half-and-Half
Combine the eggs, half-and-half, salt, and pepper.
Step 5: Add Prepared Vegetables and Cheese
Stir in broccoli, mushroom mixture, and cheese.
Step 6: Pour Filling Into Crust
Pour the mixture into the pie shell and bake until puffed and golden brown, about 45-50 minutes. If you are using a store bought frozen 9-inch deep-dish pie crust, simply follow the manufacturer’s instructions. Mine said to pour the custard directly into the frozen crust and bake. Let cool at least 20 minutes before slicing.
Participated in the
Baking Contest 2017