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Easy Mushroom and Broccoli Quiche

A Meal Fit for a King (or Queen) or Even Company

This Mushroom & Broccoli Quiche is quick and easy enough to prepare and bake for your family after a long day. It even works well for a last minute dinner invite. Some of the ingredients can be prepared ahead.

It looks beautiful on the table and can even be packed for a picnic!

A Vegetarian Dish That Looks & Tastes Great


The Pan of Choice

You may choose to use an unbaked pie crust on its own foil pie plate which is probably 8".

I chose a 9" quiche pan which can go from oven to table for an attractive look.

Be sure to check out the Le Creuset Quiche/Tart pan I recommend at the end of this article.

It is available in some great colors to match your kitchen or your fancy!

Begin With a 9" Quiche Pan


Quiche Crust

I used Pillsbury Pie Crust for this recipe. It was frozen, I thawed it out, removed it from its wrapper and placed it into the quiche pan. It fit perfectly.

Be sure to press into the pie plate and flute the edges.

Prepare Unbaked Pie Crust



  • 1 Frozen Pie Crust, thawed
  • 1 cup Broccoli Florets, remove from stems if necessary
  • 1 cup Raw Mushrooms, sliced
  • 1/2 cup Yellow Onions, sliced
  • 6 Jumbo Eggs
  • 3/4 cup Milk
  • 1 1/2 cup Cheddar Cheese, shredded

Preparing the Broccoli

Broccoli is a cruciferous vegetable that when steamed can aid in digestion, provides fiber, is a source of vitamin D and helps to lower cholesterol. It seems to be a miracle food!

I steamed the broccoli, cut off the stems (or florets can be purchased).

One (1) cup broccoli florets are used in this recipe.


Scroll to Continue

Preparing Mushrooms

Use one (1) cup raw sliced pre-washed mushrooms for this recipe.

If mushrooms are purchased whole, wash thoroughly and slice.



Yellow Onions

Onions are optional as they may not be everyone's favorite or some people may be concerned about their breathe.

They do however give a delightful taste to this vegetarian dish.

I used 1/2 cup sliced yellow onions for this recipe.



Let's Begin Cooking

Use a teflon (nonstick) pan, add one Tablespoon olive oil that can be used for sauteing.

Turn the stove on a medium-high heat.

Add the mushroom and onions and cook for a few minutes until both are slightly browned.

Don't overcook as you will be baking the quiche.

Sauté Mushroom and Onions


Remove Cooked Vegetables

Cool the mushroom and onion mixture and place evenly into the bottom of the unbaked pie crust with the steamed broccoli that was already put aside.

Place Veggies Into Piecrust


The Egg & Milk Mixture

Because of the size of my quiche pan (9") I decided to use 6 jumbo eggs. If you were to use a 7" or 8" pie crust, you should use 4 eggs.

I used 3/4 cup of milk for this recipe. If you are using 4 eggs, use 1/2 cup milk. The type of milk you use is your dietary choice: whole, part skim or other. However, I prefer to use whole milk.

In a bowl, use a fork to beat the eggs slightly before adding the milk. Beat with fork until well blended.

Put aside momentarily.

Egg & Milk Mixture


Jumbo Eggs


Add Remaining Ingredients

The next step after assembling the veggies is to either hand grate cheddar cheese or use shredded cheese in the pie crust.

Use 1 1/2 cups grated or shredded cheddar cheese.

Cheddar Cheese


Next Step

After blending the egg & milk mixture by hand, using a fork, pour it "slowly" into the pie crust.

If poured too quickly, it will dislodge the nicely placed vegetables.

Baking Instructions

Now we're ready to bake the Mushroom & Broccoli Quiche.

Bake for one (1) hour at 300 degrees F.

It Looks and Tastes Great


Bon Appetit


Ready to Eat

Wait until the quiche has cooled slightly before cutting. This allows the egg mixture to congeal and it will stay intact, not fall apart. It tastes better at a warm not hot temperature.

Serve on your favorite china and enjoy this quiche recipe that isn't only for vegetarians.

I did not receive any products or compensation from the prospective companies to assemble this recipe. All photos in this article were taken by the author, Camille Gizzarelli.

This is a quick and easy recipe that makes a delicious meal. Suitable for brunch, lunch, or dinner. Enjoy!

© 2011 CamilleGizzarelli


Tommi Grace from Woodward on April 23, 2019:

Quiche is my favorite food! When I was a kid, it was how my mom "tricked" me into eating broccoli. There are so many ingredients people can use. I never liked yellow onions, so my mom substituted them with green onions. Once I got out on my own, I began experimenting with other ingredients. I love fresh basil - so, I added it. I love oregano and garlic, so I added them too. I have added asparagus and Portabella mushrooms. I have also experimented with several different cheeses. Try some smoked Gouda with the cheese mix or shredded pepper Jack for a spicy kick. Also, some cream cheese adds richness - just make sure it is very soft so it mixes in well. Dang! I think I am going to make one for dinner tonight!

Novascotiamiss from Nova Scotia, Canada on May 21, 2011:

Camille, your pictures look so beautiful that I'm getting hungry. Rated Awesome!

CamilleGizzarelli (author) from New England, USA on May 21, 2011:

Let me know how you like the quiche.

Susan Zutautas from Ontario, Canada on May 21, 2011:

This looks great and I will try it soon. Thanks so much.

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