Cheese, Wild Mushroom and Broccolini Quiche

8 servings | Prep Time: 25 minutes | Cook Time: 50 minutes

Ingredients:

From Garden to Gourmet

A quiche is one of the easiest ways to feed the family a rich, gourmet meal in a single dish! This cheese, wild mushroom and broccolini quiche is made with a flaky phyllo crust that’s great for breakfast, lunch or dinner.


Cheese, Wild Mushroom and Broccolini Quiche with a Flaky Phyllo Crust

8 servings | Prep Time: 25 minutes | Cook Time: 50 minutes

Ingredients:

  • 12oz broccolini, tough stems trimmed
  • 2 tablespoons preferred vegetable oil, divided
  • 1 teaspoon fine sea salt, divided
  • 2 garlic cloves, minced
  • 8oz wild mushrooms (morels, chanterelles, oysters, lobster, etc.), sliced or chopped
  • 1 teaspoon fresh thyme leaves
  • 15 sheets thawed phyllo dough
  • 6 tablespoons Darigold Ⓡ Unsalted Butter, melted
  • 1½ cups Smith Brothers Farms Half and Half
  • 6oz Samish Bay Vache
  • 4 large eggs
  • ¼ teaspoon black pepper
Directions:
  1. Preheat oven to 425℉.
  2. On a large baking sheet toss broccolini with 1 tablespoon oil and ½ teaspoon salt. Roast until tender and wilted, about 15 minutes.
  3. While the broccolini roasts, in a medium skillet over medium heat, warm the remaining 1 tablespoon oil. Add garlic and saute for 1 minute or until fragrant. Add mushrooms, thyme, and remaining ½ teaspoon salt and sauté until mushrooms have released their juices and the juices have evaporated, 6-8 minutes.
  4. Reduce oven temperature to 375℉. Have ready a 9” cake pan.
  5. Lay phyllo sheets flat on a countertop and cover with a dry kitchen towel topped with a damp kitchen towel. Brush cake pan with a little of the melted butter. Lay a phyllo sheet inside the pan, gently lifting the overhanging phyllo and pressing the dough into the corners of the pan. Brush lightly with butter.
  6. Layer all the phyllo sheets in the pan so they are staggered and overlapping, like making an asterisk, brushing each sheet with butter as you go.
  7. Scatter the mushrooms in the bottom of the phyllo crust. Arrange the broccolini in the crust like the spokes of a wheel, so the stems are pointing towards the center.
  8. In a blender combine the half and half, vache cheese, eggs, and pepper, and blend until smooth. Pour the egg mixture over the vegetables.
  9. Bake until the filling is set and the crust is browned, 35-40 minutes. Let cool 10 minutes before slicing.

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