Broccoli-Mushroom Quiche

Any of your family's favourite cheeses can be used in place of the Cheddar cheese in this vegetable-filled quiche. ...MORE + LESS -

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

Hide Images

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.