Broccoli Spinach Mushroom and Havarti Quiche Recipe

This broccoli, spinach, mushroom, and Havarti quiche is a savory egg pie with tender vegetables and buttery, mild cheese baked in a flaky crust. It works for brunch, lunch, or a simple dinner: sautéing the vegetables first removes excess moisture, while Havarti melts smoothly into the custard.

Ingredients

1 refrigerated 9-inch (23 cm) pie crust, about 7 oz (200 g), fitted into a pie plate
1 tablespoon olive oil (15 ml)
½ cup finely chopped yellow onion (75 g)
1½ cups sliced cremini or button mushrooms (110 g)
2 cups small broccoli florets (140 g)
2 tablespoons water (30 ml), for steaming the broccoli
2 packed cups fresh baby spinach (60 g)
4 large eggs (about 200 g without shells)
1 cup half-and-half (240 ml), or whole milk (240 ml)
1½ cups shredded Havarti cheese (170 g)
1 teaspoon Dijon mustard (5 g), optional
½ teaspoon fine salt (3 g)
¼ teaspoon freshly ground black pepper (about 0.5 g)
⅛ teaspoon ground nutmeg (about 0.25 g), optional

Instructions

Heat the oven and prepare the crust. Set a rack in the lower-middle position and heat the oven to 375°F (190°C). Fit the refrigerated crust into a 9-inch (23 cm) pie plate, crimping the edge if you like. Line the crust 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 5 minutes more. Set it aside to cool for 5 minutes while you make the filling. Reduce the oven temperature to 350°F (175°C).
Cook the vegetables until their excess moisture is gone. While the crust bakes, warm the olive oil in a wide skillet over medium heat. Add the onion and mushrooms and cook for about 5 minutes, stirring occasionally, until the onion softens and the mushrooms release their liquid. Stir in the broccoli and water, cover the pan, and cook for 3 minutes so the florets begin to soften. Uncover, add the spinach, and stir for about 2 minutes, until wilted. If liquid remains in the pan, keep cooking uncovered until it has mostly evaporated. Take the skillet off the heat.
Mix the custard. In a medium bowl, whisk the eggs, half-and-half, Dijon if using, salt, pepper, and nutmeg until the yolks and whites are evenly combined. Avoid whipping in lots of air; a smooth mixture makes a more even custard. Stir the shredded Havarti into the egg mixture, or reserve a small handful to scatter over the filling before adding the custard.
Fill the crust. Spread the warm vegetables evenly across the partially baked crust. Pour the egg-and-cheese mixture over them, nudging the vegetables with a fork so custard reaches the gaps. If using reserved cheese, sprinkle it over the top. Put the pie plate on a baking sheet to make it easier to move and to catch any small drips.
Bake until set. Bake at 350°F (175°C) for about 42 minutes. The edges should look set and lightly puffed, while the very center may still have a slight, gentle wobble. Check the center with a food thermometer: because this is an egg dish, USDA FSIS guidance calls for a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue baking and check again after a few minutes. If the crust browns too quickly, loosely cover its edge with foil.
Rest and slice. Transfer the quiche to a cooling rack and let it stand for 15 minutes before cutting. This resting time helps the custard finish settling and gives you cleaner wedges. Serve warm, or let it cool further for slices that hold their shape well at room temperature.

Tips

Dry the vegetables well. Mushrooms, spinach, and broccoli can all contribute water to the filling. Cook off visible liquid before assembling; otherwise, the custard may turn watery or the bottom crust may soften. Chop broccoli into small, similar-size florets so they cook evenly and are easy to cut through.
Use a partially baked crust. Blind-baking helps the base stay crisp under the moist filling. Pie weights keep the pastry from puffing, but dry beans or uncooked rice work as reusable weights for this purpose. Let the empty shell cool briefly before adding the filling so the custard does not start cooking unevenly.
Choose the dairy to suit the texture you want. Half-and-half makes a rich, tender custard. Whole milk works too and gives a slightly lighter result. Avoid replacing all the dairy with a very low-fat milk, which can make the filling less creamy and more prone to a firm, watery texture.
Plan for the full rest and cool leftovers promptly. The quiche needs its 15-minute rest before slicing, even if you are eager to serve it. Refrigerate leftovers within 2 hours; do not leave the pie sitting out through a long brunch or gathering.

Serving Suggestions

Serve a warm wedge with a crisp green salad dressed with lemon juice or a mild vinaigrette. The freshness and acidity balance the buttery crust and creamy Havarti without competing with the vegetables. For a fuller brunch plate, add roasted tomatoes, sliced fruit, or a bowl of berries. If you are serving the quiche for lunch, a lightly dressed slaw or a simple cucumber salad makes an easy, refreshing side.

This quiche is satisfying at room temperature, too, so it can be useful for a buffet where guests may eat at different times. For the neatest presentation, let it rest for the full 15 minutes and use a sharp knife wiped clean between slices. Serve it in wedges rather than leaving the whole pie out for extended periods; return it to the refrigerator within 2 hours.

Variations

Change the cheese: Swiss cheese or Gruyère gives the quiche a nuttier flavor, while mild white cheddar adds a sharper note. Use the same amount by weight, about 170 g (1½ cups shredded). Havarti is especially convenient because it melts smoothly and has a gentle flavor, but the alternatives work with the same vegetable combination.

Swap the greens or mushrooms: Chopped kale can replace spinach, but remove tough stems and cook it a little longer until tender. Leeks can stand in for the onion; wash them thoroughly because grit can hide between their layers. If using shiitake mushrooms, remove the firm stems and slice the caps. Whichever vegetables you choose, cook away their extra moisture before filling the crust.

Make it crustless: For a crustless version, grease a 9-inch (23 cm) pie plate well and skip the pastry and blind-baking steps. Arrange the cooked vegetables in the dish, pour in the egg mixture, and bake at 350°F (175°C) until the center reaches 160°F (71°C), checking with a food thermometer. The result will be more like a frittata: tender and sliceable, but without a crisp pastry base. Start checking around 30 minutes because a shallow dish may cook faster.

Add herbs or a little heat: Stir 1 tablespoon chopped fresh chives (about 3 g) or 1 teaspoon chopped fresh thyme (about 1 g) into the vegetables. A pinch of red pepper flakes adds mild warmth. Keep additions modest so the flavor of the Havarti and the vegetables remains clear.

Storage and Reheating

Cool leftover quiche and refrigerate it within 2 hours of baking. Cover the pie plate or transfer individual slices to a covered container. Refrigerated quiche keeps for 3 to 4 days. For easier weekday portions, cut the cooled quiche into wedges before storing, and place parchment between slices if stacking them.

Reheat a slice in a 325°F (165°C) oven for about 12 to 18 minutes, until hot throughout; a microwave also works for a quick portion, though it softens the crust. Reheated leftovers should reach 165°F (74°C). If checking with a thermometer, insert it into the center of the portion. Avoid repeatedly warming and cooling the whole pie; take out only what you plan to eat.

To freeze, cool the quiche completely, wrap individual wedges tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in the oven until hot throughout and at least 165°F (74°C). The crust may be a little less crisp after freezing, but reheating in the oven helps it regain some texture.

Frequently Asked Questions

Can I make this quiche ahead?

Yes. Bake it, let it cool, and refrigerate it within 2 hours. Reheat the whole pie or individual slices before serving, making sure reheated portions reach 165°F (74°C). You can also cook the vegetables a day ahead and refrigerate them in a covered container; drain any liquid that collects before adding them to the crust.

Do I have to blind-bake the pie crust?

It is strongly recommended for this filling. Blind-baking gives the base a head start and reduces the chance of a damp, undercooked bottom. If you skip it, the pastry may remain soft where it meets the custard, and the finished pie may need extra baking time. The center must still reach 160°F (71°C).

Can I use frozen spinach or broccoli?

Yes, but thaw frozen vegetables completely and squeeze or cook out as much water as possible before using them. Frozen spinach is particularly wet, so press it firmly in a clean kitchen towel or sieve. Frozen broccoli can be chopped into small pieces after thawing; cook it briefly in the skillet if it still feels firm. Excess moisture is the main cause of a loose filling.

How can I tell when the quiche is done?

The outer portion should be set, and the center should no longer look liquid. A small wobble can be normal, but use a food thermometer rather than appearance alone: the center of this egg dish needs to reach 160°F (71°C) under USDA FSIS safe-minimum guidance. Resting for 15 minutes after baking helps the custard settle before you slice.

Can I make the quiche without half-and-half?

Yes. Substitute 1 cup (240 ml) whole milk for the half-and-half for a lighter custard. The filling may be a little less rich, but it will still set if the egg-to-liquid ratio is kept the same and the center reaches 160°F (71°C). Avoid adding extra milk to make up for vegetables that seem dry; that can leave the custard too loose.

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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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