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Broccoli-Mushroom Quiche

Name: Broccoli-Mushroom Quiche
Prep time: 25 min
Total time: 1 h
Yield: 6
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

Prep 25 min
Total 60 min
Servings 6

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

April 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.