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  • Serves 8 (4.3 lb)
  • Ready in 2H
Broccoli, Mushroom, and Gouda Quiche Recipe

Ingredients

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

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 36.1g 46%
  • Saturated fat 16.6g 83%
  • Protein 15.5g 31%
  • Salt 659.4mg 29%
  • Total carbs 24.5g 9%
  • Fiber, total dietary 3.5g 13%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on chowhound.com
Broccoli, Mushroom, and Gouda Quiche Recipe on chowhound.com
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