Broccoli Mushroom Quiche

Broccoli Mushroom Quiche. This recipe can be made ahead of time for serving. Easily adapted. Flavorful, and cheesy this broccoli mushroom quiche is a a crowd pleaser.
Course Breakfast
Cuisine American
Keyword Broccoli Mushroom Quiche
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Theresa Huse


  • 2 cups Broccoli Cuts 2 cups frozen broccoli cuts
  • 1 package Mushrooms wash and chop or slice.
  • 1 Onion (small onion) peeled and chopped
  • 1 clove Garlic crushed
  • Butter and a little olive oil for sauteing
  • 2 Pre-made or homemade pie crust pie crust pre-made
  • 5 Eggs
  • 1-1/4 cup Half and Half
  • 1/2 cup Mozzarella shredded 1/2 cup to 1 cup
  • 1/2 cup Ricotta Cheese
  • 1 tsp. Italian Herb Seasonings
  • Salt and Pepper to taste - pinch of salt, 1/2 tsp. pepper


  1. Pre- bake pie crust according to packaged directions. Or pre make and bake ahead of time! Let Cool.
  2. Saute chopped onion, garlic, mushrooms with a tablespoon of butter, a little olive oil, dash of salt and pepper. Set to side until needed.
  3. Whisk 5 eggs and cream slightly with half n half. Add the veggies. Add the 2 cups broccoli cuts (frozen) Add all the cheese. Salt Add 1 tsp. Italian Herbs, a dash more salt and pepper. Mix gently Then: Pour dividing into pre- baked pie crust and bake at 350* until center is set about 30 - 45 minutes. Tent if necessary towards end to prevent crust from burning.

Recipe Notes

This makes two quiches in a pre-made pie crusts. You may only need 4 Eggs if your eggs are extra large! Optionally, you can make homemade pie crusts for your quiche recipe.