Broccoli Mushroom Quiche

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


6 servings


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 tablespoon butter or margarine
2 cups frozen broccoli cuts, thawed, drained
1/2 cup sliced green onions (8 medium)
1 (4.5 ounce) jar sliced mushrooms, drained
1 clove garlic, minced
1 cup (4 ounce) shredded Cheddar cheese
1 cup milk
3 eggs
1/2 teaspoon dried marjoram leaves


Preheat oven to 425°F (218°C). Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake for 9 to 11 minutes or until light golden brown.

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.

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.

Bake for 15 minutes. Cover crust edge with strips of foil to prevent excessive browning. Reduce oven temperature to 350°F (177°C); bake 30 to 33 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 45 minutes
Standing Time: 10 minute

Nutritional Information

1 Serving (1 Serving): Calories 310 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 140 mg; Sodium 410 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g, Sugars 4 g), Protein 11 g; Exchanges: 1 1/2 Starch; 1/2 Vegetable; 1/2 Lean Meat; 3 1/2 Fat; Carbohydrate Choices: 1 1/2

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