Broccoli & Mushroom Deep-Dish Quiche cover

From the Cook

1/2

Broccoli & Mushroom Deep-Dish Quiche

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Broccoli & Mushroom Deep-Dish Quiche

For the crust

1 ½ cups all-purpose flour

½ tsp kosher salt

10 tablespoons unsalted buttervery cold

1 egg

2 ⅓ Ice cold water2 tablespoons + 1 teaspoon

For the filling

9 eggs

1 ½ cups whole milk

½ cup heavy cream

1 yellow onionsliced

3 cups broccoli floretschopped

8 ounces cremini mushroomssliced

1 cup parsleychopped

8 ounces white cheddar cheeseshredded

2 tablespoons Dijon mustard

1 tbsp butter

2 tablespoons olive oildivided

2 teaspoons kosher saltdivided

1 tsp black pepperdivided

Instructions

Visit Blog

To make the crust:

In the bowl of a food processor, add 1½ cups flour and ½ teaspoon kosher salt. Pulse a few times to mix.

Cut butter into cubes and add into the food processor. Pulse for 3 to 5 seconds at a time until the mixture looks like coarse sand.

In a small bowl or glass measuring cup, add 1 egg and 2 tablespoons plus 1 teaspoon cold water. Whisk together. Add egg mixture into the food processor, secure the lid and pulse for 3 to 5 seconds at a time, until dough takes shape. Be careful not to overmix the dough.

Transfer the dough onto a lightly floured counter. Use your hands to shape the dough into a disk, then roll it out until the dough is in a circle big enough to cover the bottom and sides of your 8-inch springform pan. It should be about 1/8-inch thick.

Lay the dough onto your springform pan and use your hands to gently press it along the bottom and sides of the pan. Smooth out wrinkles to be the same thickness around the entire edge of the pan. Use a paring knife to trim the excess dough.

Place the crust into the freezer while you prepare your filling, or for at least 30 minutes. Note: If you’re preparing the crust a day or more before, cover it tightly with plastic wrap before placing in the freezer.

For the filling:

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once heated, add sliced onions and reduce heat to medium. Cook, stirring frequently, for about 20 minutes, until onions just start to caramelize. Add in ½ teaspoon salt and ½ teaspoon black pepper and cook for another 5 minutes. Remove onions and set aside.

Add remaining 1 tablespoon olive oil to the skillet. Once heated, add sliced mushrooms and cook, stirring frequently, for about 6 minutes. Add ½ teaspoon kosher salt and continue cooking to release the water, another 5 to 7 minutes. Stir in 3 cups chopped broccoli and cook for 2-3 minutes, until broccoli just starts to cook through. Remove from heat and fold onions back into the skillet. Set cooked vegetables aside.

In a large bowl, add 9 eggs, 1½ cups whole milk and ½ cup heavy cream. Whisk together. Add 1 teaspoon kosher salt and ½ teaspoon black pepper, along with 1 cup chopped parsley. Whisk and set aside.

Prepare the quiche:

Remove the prepared crust from the freezer. Add 2 tablespoons Dijon mustard to the bottom of the crust and brush it evenly along the bottom. Top with about ½ of the shredded white cheddar.

Spoon in cooked vegetables and use a fork or spatula to layer evenly. Sprinkle on the rest of the shredded white cheddar, reserving a few tablespoons.

Carefully pour in the egg and milk mixture. Use a spatula, as needed to spread the mixture evenly. Top with remaining cheese and place on middle rack to bake at 375 degrees F for 30 minutes.

After 30 minutes, reduce oven to 350 degrees F and bake for another 30 minutes. At this point, the top is likely to be browning. Tent with aluminum foil and bake for an additional 10 to 15 minutes (70 to 75 minutes total baking time). The quiche is done when the center has reached at least 165 degrees F and a knife stuck in the middle comes out clean.

Remove from oven and let cool on a baking rack for an hour, up to 90 minutes, before removing springform pan and cutting. This will allow the quiche to continue to cook and set. Slice and serve.

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Sauté Vegetables First 🍄
Pre-cook the mushrooms and onions until golden to remove excess moisture and concentrate their flavors, preventing a soggy quiche filling.
Ice-Cold Crust Ingredients ❄️
Keep your butter and water frigid throughout dough preparation—work quickly and chill the formed crust for 30 minutes before filling to ensure maximum flakiness without blind baking.
Custard Ratio Balance 🥚
Use a 1:1 ratio of eggs to cream (plus milk) for a creamy but set custard that won't overcook or become rubbery during the extended baking time.
Blanch Broccoli Briefly 🥦
Quickly blanch broccoli florets for 2-3 minutes before adding to the quiche to soften them slightly and ensure they cook through evenly with the custard.
Tent with Foil Near the End 🛡️
Cover the quiche loosely with foil during the last 15 minutes of baking if the crust edges brown too quickly, protecting them while the custard finishes setting in the center.