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Recipe: Goat Milk Kefir Broccoli, Mushroom, and Cheddar Quiche

Written by Redwood Hill on . Posted in Recipes

Redwood Hill Farm Goat Milk Kefir substitutes for half and half in this delicious quiche. The kefir and the aged goat milk cheddar give it a bright flavor; delicious with the mushrooms and broccoli.

Broccoli, Mushroom, and Goat Cheddar Quiche

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  • Yield: 1 (6 to 8 Servings)
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This recipe was adapted from a Broccoli, Mushroom and Gouda Quiche recipe by Kate Ramos. We make it an easy make-ahead meal by doubling the recipe and using frozen pre-made whole wheat pie crusts. The original recipe called for half and half; we substituted the same amount of Redwood Hill Farm Goat Milk Kefir. Using our kefir and our aged goat milk cheddar gives this quiche a sharp bright flavor that everyone loved.


  • 1 basic pie crust (we used pre-made frozen whole wheat crust)
  • 2 cups broccoli florets and tender stems large dice (about 6 oz.)
  • 1/4 cup olive oil (or less, but we found the mushroom absorbs the oil)
  • 2 cups portobello mushroom large dice
  • 1/2 onion medium sized, minced
  • 3 egg(s) (large)
  • 1 cup Redwood Hill Farm Goat Milk Kefir Redwood Hill Farm
  • 1 t kosher salt
  • 1/2 t black pepper freshly ground
  • 1 cup Redwood Hill Farm Goat Milk Cheddar (shredded)
  • 4 slices bacon (Optional)


  1. Preheat the oven to 350 degrees. If using frozen pie crust(s), bring to room temperature, about 20 min. Prick the bottom of the crust a few times with a fork. Pre-bake the crust for about 10 min. Remove from oven; let cool at least 10 min. before adding the filling.
  2. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain well and let cool in a single layer on a large plate.
  3. Heat olive oil in a medium frying pan over medium-high heat. When it shimmers, add mushroom and onion and season with salt and freshly ground black pepper. Cook until vegetables are soft and mushroom edges are golden, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
  4. Whisk together eggs, kefir, salt, and pepper in a large bowl until incorporated and smooth. Stir in broccoli and mushroom mixture and cheese.
  5. Pour custard into pie shell and bake until puffed and golden brown, about 45 minutes. Let cool at least 20 minutes before slicing.
  6. As an option for meat lovers, fry 4 slices of bacon in a frying pan, and use only the bacon grease to saute the mushroom and onion.

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