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Whole Wheat Broccoli, Mushroom, and Cheese Quiche

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Whole Wheat Broccoli, Mushroom, and Cheese Quiche

Whole Wheat Broccoli, Mushroom, and Cheese Quiche

Jessica Braider
The inspiration for this quiche crust comes from my friend Lisa Leake at 100 Days of Real Food. It is so simple to make that my sons started making it on their own when they were only 5! (Don’t worry, I put it in the oven.) If you aren’t a fan of mushrooms, you can replace them with diced ham, but if you’re looking to up your vegetarian game, the sautéed mushrooms in this will add a meaty quality that I bet you’ll love!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Main Dish
Cuisine French
Servings 6 servings


  • 1 1/2 tsp. extra virgin olive oil
  • 8 oz. sliced cremini or white button mushrooms diced if you want smaller mushroom pieces
  • 1 1/2 cups whole wheat flour (use wheat/gluten-free if needed)
  • 1/2 cup butter melted
  • 3/4 tsp. kosher salt, sea salt, or other coarse salt
  • 1 1/2 cups milk use any kind you have
  • 1 cup broccoli florets fresh or frozen
  • 4 eggs beaten
  • 1/2 cup shredded Cheddar cheese
  • 1/4 tsp. black pepper


  • Preheat the oven to 375 degrees.
  • In a medium skillet, heat the oil over a medium high heat. When the oil is hot, add the mushrooms and sauté, stirring occasionally, until all the moisture has been released and the mushrooms have turned dark brown, about 10 – 15 minutes.
  • Meanwhile, in a 9-inch pie pan, combine the flour, melted butter, ½ tsp. salt, and 2 Tbsp. milk and mix well with a fork. Then, using your hands, finish mixing, if necessary, and then press the dough into pan to form a crust.
  • In a small bowl, steam the broccoli in the microwave for 3 - 4 minutes, or until soft. Then put the broccoli on the counter and chop it finely.
  • In a large bowl, combine the mushrooms, 1 ¼ cups milk, broccoli, eggs, cheese, ¼ tsp. salt, and black pepper and stir well.
  • Pour the egg mixture into the pie pan and bake for 30 – 40 minutes, until the filling is set in the middle (and prepare the salad, if you are serving it). Serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months.


Do Ahead or Delegate: Slice or dice the mushrooms if necessary and sauté them, form the pie crust, steam and chop the broccoli, shred the cheese if necessary, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Top with crushed red pepper flakes or replace the Cheddar cheese with feta.
Nutritional Information Per Serving (% based upon daily values): Calories 375, Total Fat: 25g, 39%; Saturated Fat: 14g, 69%; Cholesterol: 163mg, 54%; Sodium: 371mg, 15%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 3g, 14%; Sugar: 4g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Baked Goods, Breakfast, Breakfast/Brunch, Company/Entertaining, Dinner, Fall, Freezer-Friendly, Holidays/Special Events, Kid-Friendly, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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