Add some additional flavor to your traditional cheese quiche with broccoli and mushrooms.
Ingredients
Makes 6 Serving(s)
Use the slider to multiply the batch
- 1 teaspoon(s) Thyme
- 1 teaspoon(s) Basil
- 2 cup(s) Broccoli Florets
- 2 cup(s) Mushrooms
- 0.25 teaspoon(s) Salt
- 1 cup(s) Onion(s)
- 1 Pie Crust(s)
- 3 Egg(s)
- 0.75 cup(s) Sour Cream
- 2.5 cup(s) Cheddar Cheese
- 0.25 teaspoon(s) Salt
- 0 dash(es) Black Pepper
- 2 tablespoon(s) Sunflower Oil
- 0.5 cup(s) Monterrey Jack Cheese
Directions
Preheat oven to 375 degrees F. Heat oil in 10 fry pan and sauté the onions, thyme, basil and broccoli over medium heat. After 5 minutes add mushrooms and salt. Sauté until just tender. Remove from heat and drain excess juices from vegetables. Roll out pie crust and fit into 10 pan. Flute edges. In a bowl beat eggs. Add sour cream, then cheeses, salt and pepper. Mix well. Put veggies into pie shell and pour cheese mixture on top, or mix veggies with cheese and place this mixture into pie shell. Bake 40 to 45 minutes, until golden and puffy. Let set 10 minutes before cutting.
- Prep: 0:10
- Cook: 0:45
- Wait: 0:10