Broccoli-Mushroom Quiche

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

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Servings 6

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( 60 ) Ratings

60 Ratings

5 Stars 16%

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Member Reviews ( 11 )

e5386282-4e9b-4b0d-b090-dff6d10b180d

ingredients 10
Prep Time 25 min
Total Time 60 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1: tablespoon butter or margarine

2: cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed, drained

1/2: cup sliced green onions (8 medium)

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: clove garlic, minced

1: cup shredded Cheddar cheese (4 oz)

1: cup milk

3: eggs

1/2: teaspoon dried marjoram leaves

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Directions

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 center comes out clean. Cool 10 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 140mg; 140%;
Sodium: 410mg; 410%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 20%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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CBergan

report Posted May. 9, 2013 3:34 PM

I made this very easy and great recipe. I changed the vegetables to asparagus, spinach, chives and oregano. I had these all fresh from my garden. Will make again.

katplaysgames1

report Posted May. 6, 2013 4:14 PM

I made this to the recipe the first time and it was great. Played with the veges the second time and used swiss cheese. Delicious again! I did bake it just a bit longer than the recipe calls for. Use the knife method to check it...

as0331

report Posted Jan. 24, 2012 7:01 PM

Yum! I used the veggies I had on hand (zucchini, mushrooms, peppers, and onions) but followed the rest of the recipe exactly and it turned out amazing. We ate it for dinner with a salad and it was perfect. I'm definitely making this one again. Now if only I can get my crust to look as pretty as the picture...

Marguerite12

report Posted Aug. 9, 2010 6:12 PM

The crust was soggy. I wasted $4 worth of Jarlsberg cheese on this. I wouldn't do it again.

pattyh1955

report Posted Apr. 13, 2010 3:15 PM

Great dish for a light spring supper! I substituted fresh mushrooms for the canned and fresh spinach for the broccoli because that's what I had on hand. Turned out great. Will definitely make this again.