KCTS 9 Kitchen Recipe: Broccoli Mushroom Quiche

KCTS 9 Kitchen Recipe: Broccoli Mushroom Quiche

Broccoli Mushroom Quiche

KCTS 9 Kitchen e-newsletter, November 2007

Tula Urdaz-White, Seattle

Serves 6 to 8

Ingredients

1 prepared pastry for a 9-inch single crust pie
1 onion, slivered
1 tablespoon butter
1 cup fresh or frozen broccoli florets
1/2 cup sliced mushrooms
3 eggs, beaten
1 cup milk
1/2 cup heavy cream
1/4 teaspoon each salt and black pepper
1 1/2 cups shredded cheddar/Monterey Jack cheese mixture
1 tablespoon all-purpose flour

Preparation

Preheat oven to 450 degrees. Line pastry shell with double foil and bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees.

In a large skillet, melt butter and sauté onion in skillet until onion is translucent and tender.

Microwave broccoli with small amount of water just until slightly tender.

In a large bowl, mix together milk, cream, salt, pepper and eggs. Stir in broccoli, mushrooms and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture, mixing well. Pour egg mixture into pie crust. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or over-browning. Let stand for 10 minutes and serve.