Broccoli and Mushroom Quiche

24 Feb

A few weeks ago, I chanced upon a fellow Twitter friend’s picture of the Broccoli and Mushroom Quiche that she had baked for her family. And boy, did it look scrumptious to me!

And of course, I had to request the recipe from her 😉

I thought it was going to be difficult because I’m not exactly the most patient person on Earth when it comes to kneading the dough. Alhamdullillah! I persevered and the outcome was definitely satisfying.

Here’s the recipe for you folks who love your broccoli!

Ingredients (Dough)

  • 280 gm plain flour, sifted
  • 140 gm unsalted butter
  • 2 1/2 tablespoon water combined with a little salt
  • 10-inch pie dish; wax / parchment paper / aluminium foil, beans


Rub flour with butter to resemble breadcrumbs. Add salt water and knead to form dough. Put in a plastic wrap and refrigerate for 2 hours. After 2 hours, roll dough to fit into your pie dish. Lightly press the dough to smoothen and prick the dough base with a fork. Place parchment paper on top of the dough and fill with beans to blind bake for 15 – 20 minutes at 170 degrees Celsius.

Ingredients (Filling)

  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 6 – 8 pieces fresh shitake mushroom, thinly sliced
  • 1 cup broccoli (florets only)
  • 1 teaspoon mixed herbs
  • A dash of ground nutmeg
  • 2 tablespoons chopped coriander leaves
  • 1/2 cup whipping cream
  • 1/2 cup low fat milk
  • 2 eggs
  • 150 gm grated cheddar cheese
  • Salt and ground black pepper, to taste


Heat olive oil and saute the onion, mushroom, broccoli and mixed herbs till brown. Season it with salt and ground black pepper.

In another bowl, beat the eggs with milk, whip cream, nutmeg, coriander leaves and a pinch of salt. Add the grated cheddar cheese into the bowl, mix it and set it aside.

Place the sauteed ingredients unto the baked dough and pour the mixture all over the sauteed ingredients. Sprinkle additional grated cheddar cheese on top and bake for 20 – 25 miutes at 180 degrees Celsius till it turns golden and crisp.


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