Broccoli, Mushroom, and Gouda Quiche

Broccoli, Mushroom, and Gouda Quiche
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  • 1 cup shredded young Gouda cheese (about 4 ounces)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 cup half-and-half
  • 3 large eggs
  • ½ medium red onion, minced
  • 2 cups portobello "mushroom":/ingredients/30 (from about 1 [4-ounce] mushroom), large dice
  • + 3 more ingredients
    • ¼ cup olive oil
    • 2 cups broccoli florets and tender stems (about 6 ounces), large dice
    • 1 "Basic Pie Dough":/recipes/10746 or a 9-inch deep-dish frozen pie crust

Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll pie dough out into a 12-inch round approximately 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming within 1 inch of the plate. Fold over excess dough and pinch to create a decorative edge...

View full recipe at Chow


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