1 minute reading time (238 words)

Broccoli Mushroom Quiche

This recipe has plenty of protein and filling.

Serves: 6 (9  1/2" or 10" pie)
Cook Time: 30 to 40 Minutes


  • Quiche Crust (previous recipe)
  • ​1  1/2 CUP fresh broccoli, cooked
  • 1/8 CUP (2 TBSP) butter 
  • 1  1/2 CUP fresh mushroom slices
  • 1/8 CUP (2 TBSP) chopped green onion or onion
  • 4 eggs, slightly beaten 
  • 1  1/2 CUP Almond Milk or Coconut Milk (or milk) (or 1 cup cream + 1/2 cup filtered water)
  • 1/3 CUP Parmesan cheese 
  • 1/2 TSP salt
  • 1/4 TSP nutmeg 
  • 1/4 TSP garlic powder
  • dash or 1/16 TSP cayenne pepper
  • paprika
  • chopped fresh or dried parsley, or chives


  1. ​Prepare Quiche Crust through step 6.
  2. Cook broccoli, sauté mushrooms in butter; place evenly over bottom of warm partially baked quiche crust in order given: broccoli, mushrooms, onion.
  3. Blend eggs, milk, cheese, salt, nutmeg, garlic powder, and cayenne pepper together and pour evenly over all.
  4. Garnish with paprika and parsley
  5. Cover edge of quiche crust with pie crust shield or foil and bake at 375° in preheated oven for 30 - 40 minutes until firm. If a little soupy in the center when a knife is inserted, don't worry. Quiche will firm up as it is allowed to stand before serving.
  6. Allow to stand 10 minutes before serving.


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 of 6 ​327 ​+10 g (12%)​21 g (58%)​25 g (30%)​4 g
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Friday, 24 March 2023

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