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Broccoli-Mushroom Quiche

broccoli-mushroom quiche Entree
Broccoli-Mushroom Quiche
  • Prep 25 min
  • Total 60 min
  • Servings 6
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Any of your family's favourite cheeses can be used in place of the Cheddar cheese in this vegetable-filled quiche. ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

1 tablespoon butter or margarine
2 cups frozen broccoli cuts, thawed, drained
1/2 cup sliced green onions (8 medium)
1/2 can (284 mL) sliced mushrooms, drained
1 clove garlic, minced
1 cup shredded Cheddar cheese
1 cup milk
3 eggs
1/2 teaspoon dried marjoram leaves

Steps

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  • 1
    Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown.
  • 2
    In 10-inch skillet, melt butter over medium-high heat. Add broccoli, onions, mushrooms and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3
    Sprinkle cheese in bottom of baked shell. Spread broccoli mixture over cheese. In small bowl, beat milk, eggs and marjoram with wire whisk until well blended. Pour over broccoli mixture.
  • 4
    Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning. Reduce oven temperature to 350°F; bake 30 to 33 minutes longer or until knife inserted in centre comes out clean. Cool 10 minutes before serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 6 servings
Calories
310
% Daily Value
Total Fat
20
Saturated Fat
10
Trans Fat
0
Cholesterol
140
Sodium
410
Dietary Fiber
1
Sugars
4
Protein
11
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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