Grandma’s Mushroom, Broccoli & Cheddar Quiche

Grandma’s Mushroom, Broccoli & Cheddar Quiche

Quiche is one of the foods that I despised as a child but grew up to really enjoy.  I am eager to share a family quiche recipe, which also makes great lunch leftovers!  Enjoy the versatility to use your favorite veggie and cheese combinations.


Serves: 6

Prep time: 10-15 minutes

Cook time: 40-50 minutes



2 Tbsp margarine or butter

½ cup onion, chopped

½ cup mushrooms, sliced

1/4 cup shredded cheddar cheese

1 cup broccoli, chopped into small pieces

9” unbaked pie shell

4 large eggs, beaten

1/2 cup milk

1 tbsp flour

pinch of salt and pepper

Garnish: Tomato slices and fresh parsley



  1. Pre-heat oven to 350F
  2. In a frypan, melt margarine over medium heat.  Sauté onions, add mushrooms and cook until tender.  Add broccoli.  Tip: I often put broccoli in the microwave with a little water and steam for one minute before adding to the frying pan with the onions.
  3. In the bottom of an empty pie shell, sprinkle cooked vegetables, shredded cheese.
  4. In a small bowl, mix eggs, milk and beat until combined. Gradually blend in flour, whisking until dissolved into egg mixture.  Add salt and pepper.
  5. Pour egg mixture overtop of the vegetables and cheese in the pie shell.
  6. When oven is preheated, place quiche in oven on a tray to catch any spillage.  Cook quiche for 35-40 minutes or until a knife inserted into the centre comes out clean.
  7. Let quiche cool before serving and garnish.