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Broccoli-Mushroom Quiche

Broccoli-Mushroom Quiche
  • Prep 25 min
  • Total 60 min
  • Ingredients 10
  • Servings 6
Any of your family's favorite cheeses can be used in place of the Cheddar cheese in this vegetable-filled quiche.
Updated August 26, 2020
Make With
Make With
Pillsbury Pie Crust

Ingredients

  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

  • 1 tablespoon butter or margarine
  • 2 cups frozen broccoli cuts, thawed, drained
  • 1/2 cup sliced green onions (8 medium)
  • 1 jar (4.5 oz) 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

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
140mg
46%
Sodium
410mg
17%
Potassium
200mg
6%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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