Broccoli and Mushroom Quiche Recipe with Cheddar

Broccoli and mushroom quiche is a savory baked pie with tender vegetables, cheddar, and a creamy egg filling in a crisp pastry crust. It works well for brunch, lunch, or a simple dinner, and cooking the vegetables before they go into the crust helps keep the filling flavorful rather than watery.

Ingredients

1 refrigerated 9-inch (23-cm) pie crust, about 230 g, fitted into a pie plate
1 tablespoon (14 g) unsalted butter or olive oil
8 ounces (225 g) cremini or button mushrooms, thinly sliced
½ cup (75 g) finely diced yellow onion
1½ cups (135 g) small broccoli florets, cut into bite-size pieces
2 tablespoons (30 ml) water, for steaming the broccoli
5 large eggs (about 250 g without shells)
1 cup (240 ml) heavy cream
½ cup (120 ml) whole milk
1 cup (113 g) shredded sharp cheddar cheese
½ teaspoon (3 g) fine salt
¼ teaspoon (0.5 g) black pepper
⅛ teaspoon (about 0.25 g) ground nutmeg, optional

Instructions

Heat the oven and prepare the crust. Set a rack in the lower-middle position and heat the oven to 400°F (204°C). Fit the refrigerated crust into a 9-inch (23-cm) pie plate and crimp the edge. Line the pastry with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, then carefully lift out the parchment and weights. Bake the uncovered crust for 8 minutes, until the bottom looks dry and the edges are just beginning to color. Set it aside while you prepare the filling. A partly baked crust is less likely to turn soggy beneath the custard.
Cook the vegetables. While the crust bakes, melt the butter in a large skillet over medium heat. Add the mushrooms and onion and cook for about 6 minutes, stirring occasionally, until the mushrooms have released their moisture and most of it has evaporated. Add the broccoli and water, cover the pan, and cook for 3 minutes. The broccoli should be bright green and just tender, not soft. Remove the lid and let any remaining water cook off. Take the pan off the heat and let the vegetables cool for a few minutes; excess liquid or very hot vegetables can make the filling watery or start cooking the eggs too soon.
Mix the custard. In a medium bowl, whisk the eggs, cream, milk, salt, pepper, and nutmeg until the yolks and whites are evenly blended. Whisk gently rather than beating vigorously; a little foam is fine, but lots of bubbles can leave small air pockets in the baked custard. Stir in the shredded cheddar, reserving a small handful if you would like a little cheese on top.
Fill the crust. Spread the cooked mushrooms, onion, and broccoli evenly across the partly baked crust. Pour the egg mixture over the vegetables. If the crust is very full, set the pie plate on a baking sheet before moving it to the oven; that makes spills easier to catch and gives you a steadier surface to carry.
Bake until set. Reduce the oven to 375°F (190°C) and bake the quiche for about 35–40 minutes. Begin checking at 35 minutes: the outer ring should look set, and the center should have only a slight wobble when the plate is gently nudged. For food safety, check the center with a food thermometer; USDA FSIS gives egg dishes a safe minimum internal temperature of 160°F (71°C). If the crust is browning too quickly, loosely cover its edge with foil for the remaining baking time.
Rest before slicing. Set the quiche on a cooling rack and leave it undisturbed for 15 minutes. The custard will finish settling during this rest, so slices hold together more neatly than if the pie is cut straight from the oven. Use a sharp knife and wipe it between slices for clean edges.

Tips

Keep the filling dry. Mushrooms contain a lot of moisture, so cook them until their released liquid has mostly evaporated. Drain any pooled liquid before adding the vegetables to the crust. Small broccoli florets cook evenly and are easier to portion in each slice.
Watch the crust, not just the clock. Ovens and pie plates vary, so look for a dry-looking base after blind baking and a barely wobbly center at the end. If the filling is still fluid in the middle, continue baking in 3-minute increments and check the temperature again.
Choose dairy to suit the texture you want. Heavy cream makes a richer custard; you can use half-and-half in its place for a lighter, less rich result. Keep the total dairy amount the same. Using only low-fat milk can make the custard less creamy and more prone to a firm, slightly rubbery texture.
Shred cheese from a block if convenient. It melts smoothly into the filling. Pre-shredded cheddar also works, though its coating can make the custard a little less silky. If using salted butter or a salty cheese, taste the cooked vegetables and reduce the added salt slightly.

Serving Suggestions

Serve the quiche warm, at room temperature, or chilled; the custard stays sliceable after it cools. For brunch, pair a slice with fresh fruit, a green salad, or roasted potatoes. For lunch or dinner, a lightly dressed salad with a tart vinaigrette balances the richness of the pastry, cream, and cheese. A bowl of tomato soup or a simple vegetable soup also makes a satisfying meal alongside it.

For a buffet, bake the quiche ahead and let it rest for at least 15 minutes before slicing. It can be served warm or left to cool, but do not leave it at room temperature for more than 2 hours. Cut modest wedges if there are several other dishes, since the filling is rich and the pie is substantial. A little chopped parsley or chives sprinkled on top just before serving adds fresh color without changing the flavor of the filling.

Variations

Swap the cheddar for Gruyère, Swiss, or Monterey Jack, keeping the amount at about 1 cup (113 g). Gruyère and Swiss give the filling a nuttier flavor, while Monterey Jack is milder and melts readily. A small amount of crumbled feta can be used in place of some of the cheddar; because feta is salty, reduce the added salt and expect a tangier filling.

You can replace the cremini mushrooms with white button mushrooms, or use a mix of mushrooms. For a different vegetable combination, use chopped asparagus or cooked spinach in place of some of the broccoli. Spinach must be squeezed very dry after cooking or thawing, and asparagus should be cut small and briefly cooked first. Add a pinch of dried thyme or a little chopped fresh chive if you want a more herb-forward flavor.

To make the recipe without a pastry crust, grease a 9-inch (23-cm) pie plate well and pour in the same filling. Bake at 375°F (190°C), checking for a set center and the same USDA FSIS minimum internal temperature of 160°F (71°C); the baking time may be shorter, so start checking around 30 minutes. The result is a crustless baked egg dish rather than a traditional pastry quiche, but it is a practical option when you are avoiding pastry or simply do not have a crust available.

Storage and Reheating

Refrigerate leftover quiche within 2 hours of baking. Cover the pie plate tightly or transfer individual slices to an airtight container and refrigerate for 3–4 days. For easier reheating, store slices in a single layer where possible. Do not leave egg-based quiche out on the counter for an extended period, even if it is being served at room temperature; return leftovers to the refrigerator promptly.

Reheat a slice in a 325°F (163°C) oven for about 12–18 minutes, until hot throughout. A microwave also works: heat a slice in short intervals, checking between them so the crust does not become overly soft. USDA FSIS recommends reheating leftovers to 165°F (74°C); use a food thermometer to check the center. To freeze, wrap cooled individual slices well and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The filling may be a little less silky after freezing, but the slices are still convenient for a quick meal.

Frequently Asked Questions

Can I use frozen broccoli?
Yes. Thaw it completely and pat it very dry, then cut any large pieces into bite-size florets. Frozen broccoli is usually softer than fresh, so avoid overcooking it in the skillet. Removing excess water before it goes into the crust is especially important when using frozen vegetables.

Can I make the quiche ahead?
Yes. Bake it fully, cool it, and refrigerate it covered for up to 3–4 days. Reheat slices in the oven before serving, or serve the quiche chilled or at room temperature after keeping it safely refrigerated. You can also prepare the cooked vegetables a day ahead and refrigerate them separately, then assemble and bake the quiche when needed.

Why is my quiche watery?
The most common cause is moisture from vegetables, especially mushrooms or broccoli that were not cooked or drained sufficiently. Cook off the liquid released by the mushrooms, steam the broccoli only until just tender, and drain any water before filling the crust. Cutting the quiche before it has rested can also make the slices look loose, so allow the full 15-minute rest.

How can I tell when the quiche is done?
The edges should be set, and the center should move only slightly when the pie plate is nudged. Because eggs need to reach a safe temperature, the most reliable check is a food thermometer inserted into the center: the reading should be 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If it is below that, return the quiche to the oven and check again after a few minutes.

Can I use a different size pie plate?
A standard 9-inch (23-cm) plate gives the filling the depth and baking time described here. A smaller or deeper dish may need more time and could leave extra filling, while a larger, shallower dish will cook faster and produce thinner slices. If changing the dish size, check the center temperature rather than relying only on the stated time, and do not overfill the crust.

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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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