Thursday, May 20, 2010

Flashback Friday: Quiche

My favorite quiche, Broccoli, Mushroom and Cheddar!

I love quiche, and it's a nice change of pace for dinner sometimes. And very easy to put together! Use whatever you have in the frig. but my favorite combination is broccoli, mushrooms and cheddar, although anything goes! We had it with a big salad! Romaine, arugula, baby spinach, yellow peppers, carrots, baby plum tomatoes and beets with a classic vinaigrette!

It's definitely a repeat since I've posted the recipes before, but it's so good, I'll post it again for Flashback Friday and join Suzy at Kitchen Bouquet for another visit to a really great recipe! Check out Suzy's Flashback Friday for more "new visits to old favorites!"

Basic Vinaigrette
Printable Recipe

1/2 cup extra virgin olive oil
4 -5 tablespoons or more, good vinegar -- wine, sherry, rice, balsamic, fruit, etc.
salt and freshly ground black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot, peeled and finely chopped

Put all ingredients in a glass jar with a lid. Tighten lid and shake until combined and emulsified!

Broccoli, Mushroom and Cheddar Quiche

NOTE - I've used 1% milk, with no cream, and it comes out just as good with a lot less fat!

1 (9-inch) unbaked pie shell (I use deep dish)

Custard Filling:
3 eggs
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 cup heavy cream
1/2 cup milk

1 1/2 cups broccoli, florets, chopped small
1-1/2 cups sharp cheddar cheese (shredded)
8 ounces mushrooms, white button, sliced
1 shallot, chopped fine
olive oil and a little butter

Preheat oven to 375°. Line pie shell with parchment paper or aluminum foil and fill it with uncooked beans, rice, aluminum or ceramic pie weights. Bake until golden brown and dry. Carefully remove foil and weights. Transfer to a wire rack to cool while making filling.
Heat oil in a large nonstick skillet over high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Add broccoli and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown and the broccoli is tender.
Transfer quiche pan to a baking sheet. Sprinkle half the cheese evenly over the bottom of the crust. In a medium bowl, whisk together milk, cream, eggs. Season with nutmeg, salt, and pepper. Mix in the mushrooms, shallots, broccoli and remaining cheese. Pour into the pie shell. Transfer to oven, and bake until just set in the center, about 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.



  1. Looks good - is it the same recipe in your header photo?

  2. yes, same recipe! I must have posted it three or four times already, it's really good :) and I haven't screwed it up yet!

  3. Love quiche here too, Carol. I usually make it crustless, but so much better with a crust!

  4. Oh, this looks so good, I haven't made a quiche in a long time. Thanks!

  5. I love quiche! It looked so much like your header photo, except for the cute ruffled blue dish.

  6. I hardly bake any quiche...this one looks seriously good!

  7. Something so good is worth remembering (again and again LOL)! I would love a piece for lunch right now!

  8. That would sure hit the spot right about now! I should cook one of those on the weekend then eat it for lunch during the week with a salad. Nice flashback Carol...thanks for joining me!

  9. Carol, what a great pie dish! ... Quiche is always a good repeat whether in a flashback post or for lunch or dinner. :) My favorite little cafe, Andre's, always has two types of quiche on their luncheon menu, and for me, that's a good thing.

  10. yumm, love quiche, looks delish

  11. what a great quiche!! it goes particularly well with that wonderful salad!


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