This easy broccoli mushroom quiche with cheddar cheese is an effortless dinner you will make on repeat! Simple and delicious, it is ready in under 90 minutes and uses store-bought pie crust. Once you see how easy it is to make, you will want to bake it for every meal!
For more simple recipes, check out my Dunkin Donuts egg bites.
Growing up, my mom loved to cook quiche for dinner. It’s quick, delicious, and easily customizable. Now it’s one of my favorite easy meals to cook too!
The key to her perfect quiche that all home cooks should know? Use store-bought pastry crust. Seriously- it is a great way to save time (and your sanity)!
This easy broccoli mushroom quiche with cheddar cheese is rich and creamy, with a silky smooth texture. Once you see how easy it is to make, I bet you will make it as often as I do! Let’s make this recipe!
WHY YOU’LL LOVE THIS RECIPE
EASY: This recipe only requires a few simple, quick steps to get a delicious meal on the dinner table.
ONE PAN: Thanks to the store-bought pie shell, the most stressful part is done for you! Dump the ingredients into the shell and pop into the oven. DONE!!
VERSATILE: This recipe is perfect to enjoy any time of day! Eat with bacon or sausage for a delicious breakfast. For dinner, add a side salad, like my arugula mushroom salad. It also makes delicious leftovers.
ADAPTABLE: Quiche recipes are easily customizable to your preference. Switch out broccoli or mushroom for your favorite vegetable, or add more veggies!
RECIPE INGREDIENTS
You’ll need the following ingredients to make this amazing quiche with broccoli and mushrooms. You probably already have most of them in your fridge!
- PIE SHELL
- BROCCOLI
- MUSHROOM
- EGGS
- MILK
- WHITE CHEDDAR CHEESE
- SALT
- PEPPER
INGREDIENT NOTES
PIE SHELL: This recipe is super easy thanks to the store-bought pie shell. You will need a 9-inch store-bought crust, which can be found in the freezer aisle. I used Marie Callender’s Frozen Pie Crust for this recipe, which turned out perfectly!
EGGS: Use large eggs for this recipe. You can substitute with egg whites for a healthier option.
MILK: You can use any type of milk you have on hand for this recipe. You can also substitute half of the liquid with heavy cream or half and half.
WHITE CHEDDAR CHEESE: Feel free to use any type of cheddar cheese you like. I recommend using extra sharp cheddar so the quiche has a nice cheesy flavor.
HOW TO MAKE BROCCOLI MUSHROOM QUICHE: STEP BY STEP
1- PRE-BAKE PIE CRUST: Preheat oven to 375 degrees Fahrenheit. Place the frozen pie shell on a baking sheet (this will make it much easier to remove from the oven!). Place a large sheet of parchment paper into the pie shell and fill it with pie weights. Cook for 18 minutes.
Remove pie weights from the shell and pierce the bottom of the crust with a fork. Cook for another 8 minutes, until the edges are a light golden brown. Set aside to cool. Decrease oven temperature to 350 degrees to bake the quiche.
PRO TIP: Don’t skip blind baking with pie weights. This helps the pastry crust keep its shape while cooking and minimizes shrinkage.
2- COOK VEGGIES. While the pie shell is baking, sautee broccoli and mushrooms over medium heat in a large pan with olive oil. Cook until just tender, about 8 minutes.
3- COMBINE EGGS. In a large bowl, combine eggs, milk, and seasonings. Whisk together until combined.
4- ASSEMBLE QUICHE. Add cheese to the pie shell. Pour milk and egg mixture on top. Add vegetables (make sure to spread out evenly).
5- BAKE! Bake the quiche for 35-40 minutes. The eggs should be fully cooked through and not jiggling.
6- SERVE. Let the quiche cool for about 5 minutes before serving. I love to serves this with a light side salad.
PRO TIP: Bake the pie crust one day in advance. You can also prep the egg mixture and vegetables a day ahead. Then just dump it into the pie shell when you’re ready to bake!
RECIPE TIPS
- If you don’t have pie weights, use dried beans like I did!
- Allow the pie shell to cool and come to room temperature before adding the remaining ingredients.
- To check if the quiche has finished cooking, insert a knife in the middle. If it comes out clean, it has finished cooking.
- Wrap the edges of the crust with aluminum foil to prevent it from burning.
- Glaze pie crust with egg wash mixture for a shiny, golden brown crust.
STORAGE AND REHEATING
FRIDGE: This quiche will last for up to 5 days in the fridge. Wrap tightly in plastic wrap, or aluminum foil. Try to keep as much moisture out so the crust stays crisp.
FREEZER: Let quiche cool completely. Wrap well with layers of plastic wrap and aluminum foil to keep as much moisture out as possible. Freeze for up to 3 months and thaw completely before reheating in the oven (see below).
MICROWAVE: You can quickly reheat in the microwave for 45-60 seconds per serving. However, the microwave can result in a soggy crust and texture.
OVEN: To keep the crust nice and crisp, reheat in the oven at 350 degrees for 15-20 minutes until fully heated.
ADDITIONS AND SUBSTITUTIONS
CHEESE: Substitute with feta, Monterey Jack, Gouda, Colby, Gruyere, or Swiss cheese. Try using a mixture of cheeses and omit the vegetables for a rich cheese quiche!
VEGETABLES: Add your favorite vegetables such as tomato, onion, bell pepper, asparagus, spinach, or kale.
PROTEIN: Add cooked bacon, turkey bacon, sausage, or ham for extra protein and flavor.
CRUSTLESS: If you don’t have a pie dough, you can make this recipe crustless! Pour the ingredients into a pie dish and cook until firm. I recommend greasing the pie plate beforehand to prevent the quiche from sticking.
FREQUENTLY ASKED QUESTIONS
No, put the frozen pie shell directly into the oven. The crust should be frozen so the butter doesn’t melt before baking. This is what gives you a delicious flaky crust!
Yes, you should blind-bake the crust to avoid having raw pie crust (aka, a soggy bottom!). If you skip this step, you risk the chance of your crust being raw even if the eggs have fully cooked.
I do not recommend putting in raw vegetables or meat. While these ingredients will cook in the oven, they may still be crunchy. This can also cause the quiche to become mushy, as vegetables release water while cooking.
While using just milk is fine, adding heavy cream will help thicken the quiche. However, using only heavy cream will make the filling too thick and dense. If you really want to use heavy cream, I recommend using an even mixture of milk and heavy cream. You can also just use half and half.
If you quiche is dense, then you probably over-mixed the eggs. Be gentle when combining the milk & eggs, and whisk until just combined. Make sure to not overcook as well, as this can dry out the quiche.
No, a quiche should be thoroughly cooked through the center before removing from the oven. If you remove it too early, it may not be fully set up.
I hope you love this easy broccoli mushroom quiche with cheddar cheese! If you make it, be sure to leave a rating and comment so I know you liked it!
Easy Broccoli Mushroom Quiche With Cheddar Cheese
Equipment
- Pie weights or dried beans
- Baking sheet
Ingredients
- 1 9 inch store-bought pie crust frozen
- 1 cup broccoli chopped into small florets
- 1 cup mushrooms chopped into small pieces
- 3 eggs large
- 1 cup milk
- 3/4 cup white cheddar cheese extra sharp
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- PRE-BAKE PIE CRUST: Preheat oven to 375 degrees Fahrenheit (190 Celsius). Place the frozen pie shell on a baking sheet (this will make it much easier to remove from the oven!). Place a large sheet of parchment paper into the pie shell and fill it with pie weights (you can also use dried beans). Cook for 18 minutes. Remove pie weights from the shell and pierce the bottom of the crust with a fork. Cook for another 8 minutes, until the edges are a light golden brown. Set aside to cool. Decrease oven temperature to 350 degrees Fahrenheit (175 Celsius) to bake the quiche.
- COOK VEGGIES. While the pie shell is baking, sautee broccoli and mushrooms over medium heat in a large pan with olive oil. Cook until just tender, about 8 minutes. Drain any excess liquid from the mushrooms.
- COMBINE EGGS. In a large bowl, combine eggs, milk, and seasonings. Whisk together until combined.
- ASSEMBLE QUICHE. Add cheese to the pie shell. Pour milk and egg mixture on top. Add vegetables on top (make sure to spread out evenly).
- BAKE. Bake the quiche for 35-40 minutes. The eggs should be fully cooked through and not jiggling.
- SERVE. Let the quiche cool for about 5 minutes before serving. Enjoy immediately!