Broccoli, Mushroom, and Gouda Quiche Recipe
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Thick wedges of this vegetarian quiche, with its flaky crust and bubbly custard, are delicious straight from the oven, but if you can sacrifice a piece or two for the next day it’s also fantastic lunch fare.
Game plan: This recipe can be made with a store-bought crust, although a homemade one is preferable. If you use a store-bought crust, simply follow the manufacturer’s instructions on blind baking and start this recipe at step 3. We found that the store-bought crusts are often cracked. To prevent large gaps in the crust when baking, we thawed out both crusts (they usually come 2 to a package) and used the second dough to mend cracks in the baking crust.
- 1 Basic Pie Dough or a 9-inch deep-dish frozen pie crust
- 2 cups large dice broccoli florets and tender stems (about 6 ounces)
- 1/4 cup olive oil
- 2 cups large dice portobello mushroom (from about 1 [4-ounce] mushroom)
- 1/2 medium red onion, minced
- 3 large eggs
- 1 cup half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded young Gouda cheese (about 4 ounces)
- Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll pie dough out into a 12-inch round approximately 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming within 1 inch of the plate. Fold over excess dough and pinch to create a decorative edge.
- Line the crust with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill with pie weights or dried beans. Bake the crust on a baking sheet until set and light brown, about 20 minutes. Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10 minutes more. Let cool slightly before adding filling, at least 10 minutes.
- Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
- Heat olive oil in a medium frying pan over medium-high heat. When it shimmers, add mushroom and onion and season with salt and freshly ground black pepper. Cook until vegetables are soft and mushroom edges are golden, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
- Whisk together eggs, half-and-half, salt, and pepper in a large bowl until incorporated and smooth. Stir in broccoli, mushroom mixture, and cheese.
- Pour custard into pie shell and bake until puffed and golden brown, about 45 minutes. Let cool at least 20 minutes before slicing.
Beverage pairing: J. Moreau & Fils Chablis Premier Cru Vaucoupin, France. French wine for a French-styled dish. The richness of eggs, cream, and Gouda suggests a grape such as Chardonnay, and the mushrooms and broccoli request that it be from France. A medium-bodied wine of moderate richness is called on to balance the equation, making Chablis premier cru a good call. This one has the acidity to cut through the richness, yet the liveliness to work with the vegetables.
Thanks for great tips.It really helps.
This was immensely tasty!
However, the temp for the blind baking was too low for me, after the 20 min mark, the crust had no trace of a brown tinge. I increased the hot box's temp to about 370F and left it in there for 7-8 more minutes. When it started to develop a nice light brown, I then took out the pie weights out and returned it to the oven for another 10 minutes.
Since I was really hungry I didn't wait the 10 minutes for the crust to cool before adding the filling. The egg didn't curdle or begin to cook because the other ingredients (the mixed in broccoli, onion, mushroom) increased the temp of the egg mix slightly... so it worked out fine.
I turned the oven down to about 360F and it only took 38-40 minutes to finish baking rather than the full 45min.
Using small coins (pennies, nickels) works well for the blind baking step if you find yourself without enough pie weights or beans/rice.
After the baking, wait till it cools a bit, then take some coins out first with your hands before lifting the foil out with the remaining coins.
i would suggest to add some shaven almonds (lightly roasted in a dry frying pan beforehand), a cup of whipping cream, freshly grated nutmeg and 5 instead of 4 ounces of grated cheese.
Because the egg mixture is also salted, you might want to skip "heavily" salting the water in which you boil the broccoli. I did, and the broccoli was overpoweringly salty. I fixed it, though, by bathing it in cold water for 15 minutes and giving it a good rinse.
OH YES! Gonna make this for our Sunday brunch bash! -aaron
mmmm...... this recipe was delicious!!! I was a bit concerned, because i THOUGHT i didnt like gouda or portobello mushrooms, and the recipe didnt call for any seasonings. I was concerned. But I needed something hearty and take-to-workable. Anyway, the dish is delicious. The mushrooms, when fried, release a wonderful aroma and flavor and the cheese is perfect. A tip: I made two at a time. It was just easier because the pie crusts come in packs of two, you can use the whole onion, the whole package of frozen broccoli and a whole pint of half and half. Besides, I'm going to need two of the quiches at the rate I'm eating it. Thanks!!!!