Broccoli & Mushroom Quiche
Submitted by jsemich
Broccoli and mushroom quiche with a silky crème fraîche custard, Parmesan, and a hint of nutmeg in a flaky pastry shell. Elegant enough for brunch, easy enough for any night.
YIELD
1 QuichePREP
20 minCOOK
40 minREADY
1 hrsA well-made quiche is one of those kitchen triumphs that looks far more complicated than it actually is.
This one layers butter-softened onions, blanched broccoli florets, and sautéed mushrooms into a pre-baked pastry shell.
The custard is where it gets special: eggs beaten with crème fraîche and milk, seasoned with salt, pepper, and just a grating of nutmeg.
A sprinkle of Parmesan goes on before the custard, so it melts into a savory layer between the vegetables and that silky, golden filling.
Kitchen Tips
- Pre-bake (blind bake) the pastry shell before filling. A raw crust under all that custard means a soggy bottom, and nobody wants that.
- Blanch the broccoli in salted boiling water for just 2 minutes, then drain well. Excess water in the filling makes the quiche watery.
- Sauté the mushrooms until they release their moisture and start to brown. Wet mushrooms will steam in the custard instead of adding flavor.
- Let the quiche rest for 10 minutes after baking. The custard continues to set and slices much more cleanly.
Ingredients
Directions
Cook onion in butter until soft.
Let cool.
Spread onions into pre-cooked quiche shell.
Cook broccoli in salted boiling water and drain.
Cook mushrooms in 1 tablespoon. butter.
Add mushrooms and broccoli to quiche.
Sprinkle with Parmesan.
Beat eggs. Add cream and milk and season the mixture with salt, pepper and nutmeg. Pour on top of cheese.
Bake for 35 to 40 minutes in pre-heated 250 cup oven.
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