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!
8oz. sliced cremini or white button mushroomsdiced if you want smaller mushroom pieces
1 1/2cupswhole wheat flour (use wheat/gluten-free if needed)
3/4tsp. kosher salt, sea salt, or other coarse salt
1 1/2cupsmilkuse any kind you have
1cupbroccoli floretsfresh or frozen
1/2cupshredded Cheddar cheese
1/4tsp. 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: 13gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!