Ready in 45 minutes
This is a rich, delicious quiche that will reheat well. Follow the crust directions precisely and you can use it as the base for many different variations. I find the combination of Gruyere and Emmenthaler to be an ideal pairing. Consider using this recipe with variations such as: bacon, onion, mushrooms, roasted red pepper, and more.
"very good. the only thing is i did not make the crust. i used frozen vegetables and frozen onions. it was very delicious. i am definetly going to make this again"- sallythig
Top-ranked recipe named "Broccoli, Mushroom and Double Cheese Quiche"
1. To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender, pastry fork or even 2 knives, cut the butter into the flour/salt mixture until coarse crumbs form. The key here is to NOT let the warmth of your hands make the butter too melted. Keep it cold! Even pop it back in the fridge for 15-20 minutes if you feel it getting too warm, slippery, or melted in any way.
2. Add icewater, 1 tablespoon at a time to the dough mixture, cutting and tossing with a fork or pastry fork, until a dough forms. Shape into a disk about 1/2" thick and 5-6" in diameter, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
3. Preheat oven to 375 degrees.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang.
Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
4. Bake for 12 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
5. Meanwhile, prepare filling. In a medium skillet, melt the butter and cook the shallots for 1-2 minutes over medium heat, then add broccoli, up to 1 tablespoon vegetable oil if necessary, and sliced mushrooms. Add ground pepper and salt to taste. Transfer to a paper-towel-lined bowl to drain. (Too much liquid will make your final product too soggy.)
6. In a small bowl, whisk together the eggs, cream, salt and pepper to taste. Add the grated gruyere and Emanthaler cheese to the egg mixture.
7. Add the mushroom/broccoli mixture to the pie crust, spread evenly, and pour the egg/cheese mixture over the top to coat.
Bake until golden and custard is set, about 30 minutes.
Skeeter77 1 year agoThis is an absolutely fabulous recipe. I have made it many times--worth the effort and the time.
sallythig 1 year agovery good. the only thing is i did not make the crust. i used frozen vegetables and frozen onions. it was very delicious. i am definetly going to make this again
lordrhys 1 year ago
um-anubis 1 year ago
Tommyerols 1 year ago
dtbh4t 2 years ago
4hotmami 2 years agoThis was easy to make and is super tasty. My whole family loves it.
stevemur 2 years agoMakes a very rich, delicious quiche. Great for the onset of winter, and a good way to use up extra broccoli, mushrooms and onions.
Lapowell 3 years agoNeeded longer cooking time in my oven. A total amount of cheese needed would be a nice recipe addition. Good flavor!
Ericupton 4 years agoSimply the best I've made. I hate eggs. But I like this quiche!