Mushroom Broccoli Quiche Recipes

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat oven to 375.
• Heat the oil in a frying pan and sauté the onions, thyme basil and broccoli over medium heat.
• Add mushrooms and salt. Sauté until tender.
• Remove from heat.
• Place piecrust in a 10-inch pie pan.
• Flute the edges.
• In a bowl, beat eggs. Add sour cream, then cheeses and pepper. Mix well.
• Put vegetables into pie shell and pour the cheese mixture on top.
• Bake for 40-45 minutes until golden and puffy.
• Let set 10 minutes before cutting.

Steps:

• Preheat oven to 375 degrees F.
• In the veggie oil, over medium heat, saute the onions, thyme, basil, garlic& Broccoli for apprx 3-5 minutes Add Mushrooms and season with salt.
• Only saute until the mushrooms are tender, drain liquid.
• Add the cheeses to the beaten eggs, mix well.
• Put the broccoli mixture in the unbaked pie shell.
• Pour in the egg/cheese mixture.
• Bake 45 minutes or until it is a lovely gold color and all puffy.
• Let stand for 10 minutes, slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.