Broccoli, Mushroom, and Gouda Quiche

This is a good vegetarian quiche. It's perfect for a Sunday brunch. I usually like to pair with a small arugula salad. This recipe can also be found at gardengirlrecipes.com.

.

Ingredients

1 recipe of pie dough or a frozen 9-inch deep-dish pie crust

2 cups large dice broccoli florets

¼ cup olive oil

2 cups large dice portobello mushroom or assorted wild mushrooms

½ medium red onion, minced

3 large eggs

1 cup half-and-half

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 cup shredded young Gouda cheese (about 4 ounces)

Preheat the oven to 350°F. Then roll the pie dough out into a 12-inch round approximately ¼ inch thick. Line a 9-inch pie plate with the dough, trimming within 1 inch of the plate. Line the crust with a piece of aluminum foil large enough to overhang the edge by 1 inch, then fill with pie weights or dried beans. Bake the crust on a baking sheet until set and light brown, about 20 minutes. Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10-15 minutes more. Let cool slightly before adding the filling, at least 10 minutes. If using a store bought frozen 9-inch deep-dish pie crust. proceed to step 2.

Bring a medium saucepan of salted water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain and let cool.

In a medium pan, heat the olive oil over medium-high heat. Add the mushrooms and onions and cook until soft and mushroom edges are golden, about 5 minutes. Let cool.

Combine the eggs, half-and-half, salt, and pepper.

Stir in broccoli, mushroom mixture, and cheese.

Pour the mixture into the pie shell and bake until puffed and golden brown, about 45-50 minutes. If you are using a store bought frozen 9-inch deep-dish pie crust, simply follow the manufacturer’s instructions. Mine said to pour the custard directly into the frozen crust and bake. Let cool at least 20 minutes before slicing.