Broccoli-Mushroom Quiche

(56)
  11 reviews
  • 25 min prep time
  • 60 min total time
  • 10 ingredients
  • 6 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
tablespoon butter or margarine
2
cups Green Giant™ 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

Directions

  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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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