Broccoli Mushroom Feta Cheese Quiche Recipes

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CRUSTLESS BROCCOLI QUICHE



Crustless Broccoli Quiche image

Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h25m

Yield 4-6

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for greasing the pan
½ cup chopped shallots, from about 2 shallots
10 oz broccoli florets, cut into 1-inch pieces or smaller
1 teaspoon salt, divided
6 large eggs
1¾ cups heavy cream
Pinch ground nutmeg
⅛ teaspoon cayenne pepper
1½ cups (about 5 oz) shredded Gruyère

Steps:

  • Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
  • Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
  • In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
  • Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
  • Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
  • Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
  • Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg

EASY BROCCOLI CHEESE QUICHE (5 INGREDIENTS)



Easy Broccoli Cheese Quiche (5 Ingredients) image

An easy broccoli cheese quiche recipe, made with just 5 ingredients! This broccoli cheddar quiche is a family favorite for dinner, breakfast or lunch!

Provided by Kristine Rosenblatt

Categories     Breakfast

Time 55m

Number Of Ingredients 7

2 cups broccoli florets (about ½ pound)
5 large eggs
¾ cup milk (I used whole milk)
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
1 9-inch whole wheat pie crust

Steps:

  • Preheat oven to 375 degrees F.
  • Roll out pie crust, if not already shaped, and chill until ready to use.
  • Place 1-2 cups water in the bottom of a small pot. Add the broccoli, cover, and bring to a boil. Cook the broccoli until crisp-tender, about 4 minutes. Transfer broccoli to a colander, rinse with cool water, and drain. Chop broccoli into small pieces.
  • In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the chopped broccoli and cheddar cheese. Pour into the prepared pie shell.
  • Bake quiche for 35-40 minutes, until eggs are set in the center. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.
  • Let stand for 5 minutes before serving.

Nutrition Facts : ServingSize 1 /8 quiche, Calories 228 kcal, Carbohydrate 12 g, Protein 10 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 119 mg, Sodium 389 mg, Fiber 2 g, Sugar 1 g

FETA VEGGIE QUICHE



Feta Veggie Quiche image

This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!

Provided by betsdanforth

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h30m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust
3 eggs
1 ½ cups milk
1 tablespoon all-purpose flour
½ cup chopped onion
½ cup sliced fresh mushrooms
½ cup chopped fresh spinach
½ cup broccoli florets, chopped
¼ cup crumbled Greek feta
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
  • Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 12.6 g, Cholesterol 77.6 mg, Fat 9 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 277.2 mg, Sugar 3.8 g

BROCCOLI AND CHEESE QUICHE



Broccoli and Cheese Quiche image

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Categories     Bon Appétit     Brunch     Breakfast     Broccoli     Vegetarian     Egg     Cheddar     Feta     Cheese     Chard     Milk/Cream     Quiche

Yield Serves 8

Number Of Ingredients 21

Crust:
1 teaspoon kosher salt
2 cups all-purpose flour, plus more for surface
11 tablespoons chilled unsalted butter, cut into pieces
Filling and assembly:
1 tablespoon olive oil
1/2 small shallot, chopped
1 garlic clove, finely chopped
1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)
1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)
4 ounces feta, crumbled (about 1 cup)
2 ounces sharp cheddar, grated (about 1 cup)
6 large eggs
3 large egg yolks
1 3/4 cups heavy cream
1 cup half-and-half or heavy cream or whole milk
3 tablespoons chopped chives
1 teaspoon kosher salt
Freshly ground black pepper
Special Equipment
A 9-inch springform pan

Steps:

  • Crust:
  • Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.
  • Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn't have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.
  • Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60-75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.
  • Filling and assembly:
  • Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.
  • Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75-90 minutes. Let quiche cool in pan before unmolding and slicing.
  • Do Ahead
  • Quiche can be baked 2 days ahead. Cover and chill.

EASY BROCCOLI QUICHE



Easy Broccoli Quiche image

This easy vegetarian quiche is a snap to make but looks great on the table.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
3 tablespoons butter, divided
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 ½ cups shredded mozzarella cheese
4 eggs, well beaten
1 ½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
  • Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
  • Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
  • Bake in preheated oven until center has set, 30 to 50 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g

MUSHROOM BROCCOLI QUICHE



Mushroom Broccoli Quiche image

I take this dish to many of my family's picnics because it's always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course-and, of course, it's a tasty addition to brunch. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
3 large eggs
2 cups 2% milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped fresh broccoli
1/2 cup sliced fresh mushrooms
2 green onions, chopped
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 290 calories, Fat 19g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

BROCCOLI MUSHROOM QUICHE



Broccoli Mushroom Quiche image

This is from the Horn of the Moon Cookbook. YUM! Serve with spinach salad, cucumber-dill dressing and crusty bread. Very rich and filling! (This is NOT a low-fat dish!)

Provided by dicentra

Categories     Savory Pies

Time 1h

Yield 1 pie

Number Of Ingredients 13

2 tablespoons oil
1 cup chopped onion
1 teaspoon basil
2 cups chopped broccoli
2 cups sliced mushrooms
1/4 teaspoon salt
1 unbaked pie crust
3 eggs
3/4 cup sour cream
2 1/2 cups grated cheddar cheese
1/2 cup grated monterey jack cheese
1/4 teaspoon salt
1 dash black pepper

Steps:

  • Preheat oven to 375.
  • Heat the oil in a frying pan and sauté the onions, thyme basil and broccoli over medium heat.
  • Add mushrooms and salt. Sauté until tender.
  • Remove from heat.
  • Place piecrust in a 10-inch pie pan.
  • Flute the edges.
  • In a bowl, beat eggs. Add sour cream, then cheeses and pepper. Mix well.
  • Put vegetables into pie shell and pour the cheese mixture on top.
  • Bake for 40-45 minutes until golden and puffy.
  • Let set 10 minutes before cutting.

Nutrition Facts : Calories 2987.3, Fat 231.6, SaturatedFat 115.1, Cholesterol 1057.3, Sodium 4408.5, Carbohydrate 108, Fiber 9.7, Sugar 20.8, Protein 125

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