Broccoli, Mushroom & Gruyere Quiche

Quiche is savoury French tart made from a simple short crust pastry that is rich, buttery and crispy and is filled with an egg custard, cheese, vegetables or meat or seafood.

This recipe of mine combines flavours of mushrooms with gruyere which I absolutely love and broccoli, garlic and cheddar cheese too. The mushrooms add a lovely heartiness to this vegetarian quiche and the broccoli adds more fibre.

The beauty about quiche is that you can serve it any time of the day, it’s so versatile and can be eaten hot or cold.

Prep Time: 15-20 minutes

Cook Time: 40 minutes

Serves 6

Ingredients

1 x 9-inch shop bought short crust pastry

3 large eggs

100 ml milk

200 ml double cream

1 tbsp butter or oil

1 large garlic clove, crushed

200g sliced chestnut mushrooms

150g tender stem broccoli

Salt & pepper to taste

½ tsp chilli flakes or cayenne pepper

80g gruyere cheese

70g cheddar cheese

Instructions

Preheat oven to 180 C.

Heat butter or oil in a medium frying pan and the mushrooms and garlic.

Sauté on medium/high heat until the water from mushrooms has evaporated

Wash broccoli and place in a bowl with 2 tbsp water.

Cover and place in microwave for 2-3 minutes on high temperature until it is almost cooked.

Chop broccoli into smaller pieces and add to mushrooms.

Season with salt and pepper, add chilli flakes or cayenne.

Stir well and keep aside.

Line a 9-inch pie dish with the pastry, cover the base with baking parchment or foil and fill with baking beans.

Bake pastry in oven for 15-20 minutes until lightly golden.

Remove the baking beans and parchment and prick the pastry base with a fork.

In a large bowl whisk one egg with 1 tbsp of milk and brush mixture over the base of the pastry.

Combine both cheeses together and scatter half of it over the pastry crust followed by the mushroom and broccoli mixture.

Crack the other two eggs to egg mixture, add milk, double cream and whisk well together.

Sprinkle the rest of the cheese over the mushrooms and broccoli.

Pour the egg and cream mixture over cheese evenly.

Bake in oven for 40 minutes until cooked through and golden brown on top.

To check it is cooked, insert knife in the centre to see if it comes out clean.

Let cool slightly before cutting and serve with a salad and sautéed potatoes or some roasted vegetables.

P.S. For this quiche recipe I have used shop bought short crust pastry only to save time. You can make your own homemade pastry if preferred.