Broccoli-Mushroom Quiche and a Tip

One of the things I like about quiche is that it is a great way to use up bits of vegetables or meats that may be hanging around in the fridge. I had a little broccoli and mushrooms on hand so I quickly blanched then chopped the broccoli, and sauteed the sliced mushrooms in a little butter.


I used a traditional recipe for quiche; eggs, cream or half & half, cheese and the cooked veggies.





To assure a thoroughly baked bottom crust I usually partially bake the pastry crust, then add the filling and finish baking.

I also want to share another tip I learned years ago that you may find useful. Maybe you already know about this technique, but at the time I did not.

It believe it was almost 30 years ago... I had purchased a quiche pan from Williams-Sonoma, and included was a W-S recipe for broccoli quiche. The directions instructed to brush the inside of the pastry with Dijon mustard before adding the filling.

I tried it, and found that I loved the subtle flavor this added so I've been using this method with many quiches ever since. It works particularly well with most any kind of ham or bacon quiche.

I usually reserve a little of the quiche ingredient(s) for garnishing the baked quiche; it serves a dual purpose!

It lets everyone know what kind of quiche it is, and ...

in the event your quiche doesn't slice perfectly you can use the garnish as camouflage. :)

Quiches are perfect for brunch, lunch, dinner or snacks. Served warm from the oven or at room temperature ~ and fun for a picnic, too.

With fruit or greens salad it makes one of my favorite meals.

Refrigerate leftovers, and they can be microwaved, or heated in a 350*(F) oven until heated through. I like the radiant or convection oven best for reheating, the crust tastes better to me than when it is microwaved... but I wouldn't turn down a slice warm from the microwave.

Use your favorite recipe for the quiche, but if you don't have one there are plenty available by doing an internet search.

Thanks for stopping by today, and for any comment you might like to leave. I always LOVE to hear from my readers! xo