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Broccoli-Mushroom Quiche

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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.
Apr 24, 2018

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

  • 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

310 Calories, 20g Total Fat, 11g Protein, 22g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 6 servings
Calories
310
Total Fat
20g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
140mg
Sodium
410mg
Total Carbs
22g
Dietary Fiber
1g
Sugars
4g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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