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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 center comes out clean. Cool 10 minutes before serving.
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Shredded Gouda, Gruyère or Colby-Monterey Jack make excellent substitutes for the cheddar cheese in this broccoli and mushroom quiche.
Instead of the marjoram, try using 1/2 teaspoon of dried thyme or Italian seasoning.
If desired, you can use 1/2 cup of thinly-sliced yellow onion instead of the green onion in this recipe.
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