Broccoli and Mushroom Quiche

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Quiche! My first time having truly great quiche was when my (half-French) college roommate’s mother visited and made us all a delicious quiche for dinner, which was very kind of her. It was through this same roommate’s family that first I experienced some really awesome homemade French cooking. I’ve attempted to replicate some of that awesomeness here with my broccoli and mushroom quiche.

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This recipe is nice because you can really add whatever you want to it–my main “filling” ingredients were broccoli, mushroom, onion, a bit of garlic, and mozzarella cheese. But you could honestly add whatever you want: spinach, goat cheese, bacon, chicken, etc. the options are limitless.

The crust is also open to interpretation. I stuck with a really easy, really quick olive oil crust this time around. Butter would have made a much flakier crust, but for some reason that’s not as essential to my quiche tastes as it is for sweet fruit pies.

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Olive Oil Quiche Crust Recipe
1 cup flour
1/2 tsp salt
1/4 cup olive oil
1/4 cup cold water

Sift together flour and salt. Using a whisk, beat oil and water to combine and thicken. Pour the oil and water combo into the flour/salt, and mix thoroughly. The original recipe says to just press this mixture into the pie plate, but I chose to roll it out with a rolling pin and that worked better for me.

Quiche Recipe (from here)
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Add olive oil a large saucepan at medium heat. Add onions, garlic and broccoli. Cook slowly, stirring occasionally, then add in mushrooms when the broccoli looks almost ready. Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.

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