Broccoli Mushroom Quiche Pie

Happy Pi Day! To celebrate, enjoy some pie (or do some math problems). This is a quick "pie" recipe I came up with for dinner tonight. It is fairly basic (and quick and easy) so feel free to take the recipe and make it your own. Use any vegetables you like, different seasonings, and add some cheese for more flavor if you wish. The bread adds a little more texture and heartiness to the quiche, and almost melts into the egg.

Broccoli Mushroom Quiche Pie
2 cups chopped broccoli
1 package (227 grams) white button mushrooms (6 large), thinly sliced
1/2 medium white onion, chopped
3 slices thick, crusty or homemade bread (not sandwich bread), torn into cubes
4 large eggs, beaten
1 1/2 cups milk (fresh, canned or reconstituted powdered)
salt and pepper, to taste
dash paprika

The vegetables should be cooked briefly beforehand, to ensure they are tender in the finalized quiche. I steamed the broccoli, mushrooms and onions all together for a few minutes until tender-crisp, but they could also be sautéed or stir-fried for more flavor.

Combine all ingredients in a large bowl and mix well. Transfer to an oiled 8x8 inch square pan. At this point, the quiche may be refrigerated for up to 24 hours before baking for advanced preparation. Bake at 375◦F for 45-60 minutes, until a knife inserted in the center comes out clean. 

Be sure to check out my dessert pie in tomorrow's post!