Broccoli, Mushroom and Double Cheese Quiche

Broccoli, Mushroom and Double Cheese Quiche

18 reviews, 4.4 star(s). 84% would make again

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.


1 1/3 cups All-purpose flour
1/4 teaspoon Salt
1 stick chilled butter
3 tablespoons Cold water
4 large Eggs
1 1/2 cups Cream
1/2 cup Gruyere cheese
1 large head Broccoli
3/4 cup Emanthaler Cheese
12 medium Mushrooms
1 medium Shallot
1 tablespoon Vegetable oil
equipment: 9" pie pan
equipment: pastry fork

Original recipe makes 8 Servings



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.

Serve warm.

Verified by stevemur
Alert editor   

Chill the disk of dough in the fridge for 30 minutes.




Calories Per Serving: 621 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I recommend pairing it with this recipe

stevemur stevemur


I recommend pairing it with this recipe

stevemur stevemur

Link in another recipe. What would you serve with this?

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This is an absolutely fabulous recipe. I have made it many times--worth the effort and the time.
Skeeter77 3y ago
Glad to hear it! - Steve Murch 1y ago

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 3y ago

lordrhys 3y ago

dtbh4t 4y ago

This was easy to make and is super tasty. My whole family loves it.
4hotmami 4y ago

Makes a very rich, delicious quiche. Great for the onset of winter, and a good way to use up extra broccoli, mushrooms and onions.
stevemur 4y ago

Needed longer cooking time in my oven. A total amount of cheese needed would be a nice recipe addition. Good flavor!
Lapowell 5y ago

Simply the best I've made. I hate eggs. But I like this quiche!
Ericupton 6y ago

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