Introduction

Quiche is such a classic dish that you can accommodate with most seasonal produces. This one is perfect in Fall / Winter.

Quiche is a good prep meal, you can reheat a quiche slice in few minutes and it also can be frozen to have for later.

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Ingredients

• Pie Crust - check out the [All Butter Pastry Crust](<https://data.butteristhenewdiet.com/All-Butter-Pastry-Crust-P-te-Bris-e-259f0720163b421da39c7aaab4c3b7b3>) to make your own
• Eggs: 3
• Milk: 25 cl | 1 cup
• Heavy cream: 10 cl | 1/3 cup - you can do it without cream, double the quantity of milk instead
• Butter: 28 g | 1 oz | 2 tbsp
• Mushroom: 2 dozen
• Broccoli: 1-2 bunch
• Salt: a pinch
• Pepper: a pinch

Nutrition

<aside> 🧐 Serving: 151 g Calories: 274 kcal Total Fat: 17.8 g (23%) Saturated Fat: 10.4 g (52%) Cholesterol: 109 mg (36%) Sodium: 123 mg (5%) Total Carbohydrate: 23.3 g (8%) Fiber: 1.4 g (5%) Sugar: 3.8 g Protein: 6.2 g

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Preparation

1. Start with the crust: pre heat oven to 395 F. Grease a pie pan, roll out the pastry dough on floured surface and fit into a quiche pan. For quiche, instead of poking holes in the dough, use parchment paper and add beans or anything heavy enough. Bake the pie shell for 15 minutes, until the pie shell begins to feel firm. Set aside.
2. Meanwhile, wash and cut broccoli and mushrooms. In a saucepan, stir broccoli with some water. Once broccoli start to get tender, add mushrooms. Season with salt & pepper. Cover saucepan and let cook for few more minutes. Remove lid and let cook few more minutes, stay close to make sure it doesn't burn. *You can also add some onion and/or a slice of bacon.*
3. In a large bowl, combine eggs, milk, cream.
4. Start by putting veggies first on the crust and then pour mixture over.
5. Cook for 30-40 minutes. Use a knife to check if the center of the quiche is cooked, if the knife is dry then it is ready!
6. Bon appétit! 😋