Mushroom & Broccoli Deep-Dish Quiche That Slices Cleanly

Mushroom and broccoli deep-dish quiche is a savory baked tart with tender vegetables, cheese and a softly set egg custard inside a buttery crust. The generous filling makes it a satisfying brunch or light dinner, and cooking the vegetables first helps keep the custard creamy instead of watery. Quiche has French roots, but this version follows the many home-cook variations that pair seasonal vegetables with cheese.

Ingredients

1 1/2 cups (190 g) all-purpose flour, plus a little extra for rolling
1/2 teaspoon (3 g) fine salt, divided
10 tablespoons (142 g) unsalted butter, cold and cut into small cubes
4–6 tablespoons (60–90 ml) ice water
2 tablespoons (30 ml) olive oil
10 ounces (285 g) cremini or button mushrooms, wiped clean and thinly sliced
1 small yellow onion, about 5 ounces (140 g), finely diced
2 cups (180 g) broccoli florets, cut into small bite-size pieces
2 garlic cloves (about 6 g), finely minced
5 large eggs (about 250 g without shells)
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
1 1/2 cups (150 g) grated Gruyère, sharp Cheddar, or a mixture
1/4 teaspoon (0.5 g) freshly ground black pepper
1/8 teaspoon (0.3 g) ground nutmeg, optional
1 tablespoon (4 g) chopped fresh thyme leaves, or 1 teaspoon (1 g) dried thyme

Instructions

Make and chill the pastry. Put the flour and 1/4 teaspoon of the salt in a mixing bowl. Add the cold butter and rub it into the flour with your fingertips or cut it in with a pastry cutter until the mixture has pea-size pieces and some smaller sandy crumbs. Drizzle in 4 tablespoons (60 ml) ice water and stir just until the dough begins to hold together when pressed. Add another tablespoon at a time only if dry flour remains; avoid kneading, which can make the crust tough. Shape into a thick disk, wrap, and refrigerate for 30 minutes.
Prepare the vegetables. While the dough chills, slice the mushrooms, dice the onion, cut the broccoli into small florets, and mince the garlic. Small broccoli pieces fit more evenly into a deep quiche and become tender without needing a separate pot of boiling water. Set out the eggs, cream, milk, cheese and seasonings so assembly is straightforward.
Cook off moisture from the filling. Warm the olive oil in a wide skillet over medium heat. Add the mushrooms and onion and cook for 8–10 minutes, stirring now and then, until the mushrooms have released their liquid and the pan is nearly dry. Stir in the broccoli and cook for 4–5 minutes, until bright green and just starting to soften. Add the garlic and thyme for the final minute, then take the pan off the heat. Season with the remaining 1/4 teaspoon salt and the pepper. Spread the mixture on a plate to cool while you prepare the crust; a hot filling can start cooking the eggs before the quiche reaches the oven.
Roll and blind-bake the crust. Heat the oven to 400°F (200°C). Lightly flour the counter and rolling pin, then roll the chilled dough into a circle about 12 inches (30 cm) across. Fit it into a 9-inch (23 cm) deep-dish pie plate, roughly 2 inches (5 cm) deep, leaving a little overhang to fold under and crimp. Prick the base several times with a fork. Line the pastry with parchment and fill it with pie weights or dry beans. Bake for 15 minutes, lift out the parchment and weights, and bake uncovered for 5 minutes more. The base should look dry rather than raw. Cool the shell for 10 minutes. Reduce the oven to 350°F (175°C).
Mix and fill the custard. In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the cream, milk, nutmeg if using, and a small pinch of pepper. Scatter about half the grated cheese over the crust, spoon in the cooled vegetable mixture, then add the remaining cheese. Pour the egg mixture over the filling slowly. The filling should be distributed throughout the shell, not packed into a mound; if a few vegetables sit above the custard, gently press them down with a fork.
Bake until the center is set. Set the pie plate on a baking sheet to make it easier to handle and catch any drips. Bake at 350°F (175°C) for about 45–50 minutes. Begin checking at 45 minutes: the edges should be puffed and set, while the center may still wobble slightly as one piece rather than slosh. Check the center with a food thermometer; USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). If the quiche has not reached that temperature, continue baking and check again after 5 minutes. Shield the crust edge with foil if it is browning faster than the center cooks.
Rest before slicing. Transfer the quiche to a rack and let it rest for 25 minutes. The custard will finish settling during this time, so cutting too soon can make the slices slump or release liquid. Serve warm, or let it cool further for neater room-temperature slices.

Tips

Dry the mushrooms thoroughly. Mushrooms release a surprising amount of water. Cook them until the skillet is nearly dry before adding them to the crust; otherwise, moisture can make the base soggy and loosen the custard.
Keep the pastry cold and handle it lightly. If the dough becomes sticky or soft while rolling, refrigerate it for 10 minutes before continuing. A few small cracks are easy to patch with a scrap of dough, but warm, heavily worked pastry is more likely to shrink.
Choose a deep, sturdy pie plate. A standard shallow plate may not hold all the custard. If your dish is smaller or shallower, place it on a baking sheet and leave out any excess filling rather than overfilling it.
Use a shortcut crust if needed. A 9-inch (23 cm) refrigerated pie crust can replace the homemade pastry. Fit it into a deep-dish plate and follow the package directions for blind-baking; the homemade crust is richer and more tender, while the shortcut makes preparation faster.

Serving Suggestions

Serve a warm wedge with a crisp green salad dressed with lemon vinaigrette, or pair it with sliced tomatoes and fresh herbs for a simple brunch plate. Roasted potatoes, a bowl of fruit, or lightly dressed bitter greens also work well beside the creamy filling. For a larger brunch, cut the quiche into smaller portions and serve it with soup or a platter of fresh vegetables. The flavors are savory but not heavy on spice, so a sharp mustard dressing or a squeeze of lemon on the salad adds a useful bright contrast.

This quiche can be served warm, at room temperature, or cold from the refrigerator. For the cleanest portions at a buffet, allow it to cool until just warm and use a thin, sharp knife, wiping the blade between cuts. If serving it hot, let each slice sit on the plate for a minute so the custard has time to settle.

Variations

Change the cheese: Gruyère gives a nutty, mellow flavor, while sharp Cheddar makes the filling more pronounced. Fontina melts smoothly; a little Parmesan can add saltiness, but use it as part of the cheese amount rather than replacing all the melting cheese. If your cheese is especially salty, reduce the added salt slightly.

Swap the vegetables: Replace some or all of the broccoli with chopped spinach, asparagus pieces, or diced red pepper. Cook watery vegetables until their moisture has evaporated, and squeeze thawed frozen spinach very dry before adding it. You can use shiitake mushrooms for a deeper, more savory flavor, though they are often more expensive than cremini or button mushrooms.

Make it without a pastry crust: For a crustless version, butter a 9-inch (23 cm) deep-dish baking dish and add the cooked vegetables, cheese and custard directly. Bake at 350°F (175°C) until the center reaches 160°F (71°C); it will be easier to serve with a spoon and will not have the crisp, buttery base of a traditional quiche.

Adjust the herbs: Thyme complements mushrooms, but chopped chives or parsley can be used instead. Add delicate fresh herbs to the egg mixture rather than frying them for a long time. A pinch of red pepper flakes is another option if you want mild heat.

Storage and Reheating

Refrigerate leftover quiche within 2 hours of baking or serving. Cover the plate tightly or move slices to an airtight container; keep them refrigerated for 3–4 days. The crust softens somewhat after storage, but the filling remains convenient for breakfast or lunch. Do not leave the quiche at room temperature for longer than 2 hours.

To reheat a slice, place it on an oven-safe plate or small baking dish and warm it in a 325°F (165°C) oven until heated through. Check the center with a food thermometer: USDA FSIS guidance is to reheat leftovers to 165°F (74°C). A microwave also works for an individual slice; heat in short intervals so the eggs do not become rubbery, then check that the center reaches 165°F (74°C). For longer storage, wrap cooled slices well and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make the quiche ahead?
Yes. Bake it completely, let it cool, and refrigerate it covered. Reheat slices as needed, or serve the quiche cold or at room temperature. You can also make the pastry dough up to 2 days ahead and keep it wrapped in the refrigerator; let it sit briefly at room temperature if it is too firm to roll.

Why is my quiche watery?
The most common cause is moisture from vegetables that were not cooked down enough. Mushrooms should be sautéed until their liquid has evaporated, and cooked broccoli should not be wet when it goes into the shell. A quiche that is sliced before resting can also release custard that looks watery, so allow the full 25-minute rest.

Can I use frozen broccoli or mushrooms?
Frozen broccoli can work if it is thawed, drained and patted dry; chop large pieces before adding it to the skillet. Frozen mushrooms tend to release more water and have a softer texture, so fresh mushrooms are preferable here. If using frozen mushrooms, cook them until the pan is dry before assembling.

How can I tell when the quiche is done without overbaking it?
Check the center with a food thermometer rather than relying only on color. It must reach 160°F (71°C) for egg-dish safety. The surface should look set, with a small, gentle movement in the middle rather than a liquid ripple. Remove it once it reaches the required temperature, then let it rest so the custard finishes settling.

Can I prepare the filling the day before?
Yes. Cook the mushroom and broccoli mixture, cool it promptly, and refrigerate it in a covered container for up to 1 day. Keep the custard ingredients separate until you are ready to assemble and bake. Cold filling may add a few minutes to the bake, so use the thermometer to confirm the center reaches 160°F (71°C).

What can I use instead of heavy cream?
Use more whole milk in place of the cream if needed, keeping the total liquid at 1 1/2 cups (360 ml). The custard will be lighter and may set a little more softly. Avoid using a very thin plant beverage as a direct swap unless it is an unsweetened, creamy cooking substitute, since the texture and flavor can change noticeably.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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