Savory Swiss Broccoli Quiche

Savory Swiss Broccoli Quiche


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Need something new to make for brunch? Well this quiche is just what you're looking for. Crisp broccoli mixed with creamy white cheddar, mushrooms, and eggs filled in a buttery crust, take this classic dish to the next level.

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Time needed

35 min preparation + 45 min cooking

Serving Size / Yield

15 servings


  • 1 sheet refrigerated pie crust sheet
  • 9 eggs, large
  • 3 ¼ C. half-and-half
  • 2 ½ C. sharp white cheddar, shredded
  • 3 Tbs. unsalted butter
  • 1 lb. Cremini mushrooms, thinly sliced
  • 2 tsp. garlic cloves, minced
  • 1 C. chopped broccoli
  • 8 C. Swiss chard, chopped
  • Salt and pepper to taste

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Preheat the oven to 375 degrees. In a skillet, heat two tablespoons of butter and saute the mushrooms. Season them with some salt and pepper and cook for 8 minutes. Remove the mushrooms and add in the other tablespoon of butter. Saute the garlic for a minute, stirring frequently. Add in the chard and cook until it’s tender. Raise the heat and continue to cook until the liquid evaporates. Toss the chard mixture with the mushrooms. In a large mixing bowl, whisk the half-and-half, eggs, chopped broccoli, and two teaspoons of the salt. Prep the pie crust according to the package’s instructions. Sprinkle a ¼ cup of the white cheddar on the crust. Pour the chard mixture over. Sprinkle the remaining cheese on top. Pour the egg mixture evenly on top and bake the quiche for 45 minutes.

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