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Broccoli Mushroom Quiche




Source of Recipe


betty crocker






Recipe Introduction


Tempt your tastebuds with this easy and delicious quiche filled with broccoli and sliced mushrooms.





List of Ingredients



• 1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)
  
• Filling:
  
• 1 tablespoon margarine or butter
  
• 2 cups Green Giant® Frozen Broccoli Cuts thawed, drained
  
• 1/2 cup sliced green onions
  
• 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
  
• 1 garlic clove, minced
  
• 4 oz. (1 cup) shredded Cheddar cheese
  
• 1 cup milk
  
• 3 eggs
  
• 1/2 teaspoon dried marjoram leaves
  






Instructions



1. Heat oven to 425°F. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
   
   
   
2. Melt margarine in large skillet over medium-high heat. Add broccoli, onions, mushrooms and garlic; cook and stir 5 to 7 minutes or until vegetables are crisp-tender.
   
3. Sprinkle cheese over bottom of baked shell. Spread broccoli mixture over cheese. In small bowl, combine milk, eggs and marjoram; beat well. Pour over broccoli mixture.
   
4. Bake at 425°F. for 15 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Reduce heat to 350°F; bake an additional 30 to 33 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
   






Final Comments


Makes 6 servings