Broccoli Mushroom Quiche

A friend of mine was asking about quiche recipes the other day and I had mentioned that I had a perfect one for her. She has the same affliction as Ms Cocktail in that there are many items that just aren’t available in their cooking pantry. They aren’t hardcore vegetarians but I would say that half of the culinary world has been closed off to them.

That being said, there are a whole bunch of things that can be made without resorting to meat as a protein. One of them is a quiche. Now whoever that fool was that said, “real men don’t eat quiche” is a friggen idiot. A well done quiche is an excellent light lunch, side during diner and it works just great as a breakfast. Even though I haven’t paired the two, I’d be willing to bet that a certain rose’ from a certain winery would make a delightful way to start the day.

Broccoli Mushroom Quiche

2 Tbs extra virgin olive oil
1 cup chopped onion
1 tsp dried thyme
1 tsp dried basil
2 cups chopped broccoli (Author’s note: you can use the stems here too)
2 cups sliced mushrooms
1/4 tsp salt
3 eggs
3/4 cup sour cream
2 1/2 cups grated cheddar cheese
1/2 cup grated Monterey Jack cheese
1/4 tsp salt
1/4 tsp black pepper
1 unbaked pie crust

Preheat oven to 375 degrees Fahrenheit.

Heat the oil in a large frying pan and sauté the onions, thyme, basil and broccoli over medium heat. After 5 minutes add the mushrooms and salt. Sauté until just tender and remove from the heat. Drain any excess liquid from the vegetables.

Roll out the pie crust and fit into a 10 in quiche or pie plate.

In a large bowl, beat the eggs then add the sour cream, cheeses, salt and pepper. Stir to combine.

Place the vegetables into the pie crust making a nice even layer. Pour the cheese and egg mixture over the top. Bake 40 to 45 minutes until golden brown and slightly puffy. Let set 10 minutes before cutting.