Mushroom Broccoli Quiche
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon worcestershire sauce
- 1 cup shredded swiss cheese
- 3 large eggs
- 2 green onions chopped
- 1/2 cup sliced fresh mushrooms
- 2 cups 2% milk
- pastry for single-crust pie (9 inches)
- 1 cup chopped fresh broccoli
- Carbohydrate 2.68337617654583 g
- Cholesterol 332.43 mg
- Fat 12.0895579642247 g
- Fiber 0.293636344504934 g
- Protein 14.2431500186156 g
- Saturated Fat 5.26399614235048 g
- Serving Size 1 1 servings. (126g)
- Sodium 160.15218180781 mg
- Sugar 2.38973983204089 g
- Trans Fat 1.56860353129167 g
- Calories 176 calories
Preheat oven to 425degrees. On a floured surface, roll pastry dough to fit a 9-in. pie plate. Trim and flute., Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake 15-20 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes or until golden brown. Cool. Reduce oven setting to 350degrees., 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 350degrees. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165degrees.
