Broccoli-Mushroom Quiche

Photo: psfreeman

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

Yield: 6 servings
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  • 1 box(es) Pillsbury refrigerated pie crusts, softened as directed on box
  • Filling:
  • 1 tablespoon(s) butter
  • 2 cup(s) Green Giant Valley Fresh Steamers frozen broccoli cuts, thawed, drained
  • 1/2 cup(s) sliced green onions (8 medium)
  • 1 4.5-ounce jar(s) sliced mushrooms, drained
  • 1 clove(s) garlic, minced
  • 1 cup(s) shredded Cheddar cheese (4 oz)
  • 1 cup(s) milk
  • 3 eggs
  • 1/2 teaspoon(s) dried marjoram leaves


  1. 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. 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. 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. 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 center comes out clean. Cool 10 minutes before serving.
July 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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