eggs and cheese
Broccoli Mushroom Quiche
Tempt your tastebuds with this easy and delicious quiche filled with broccoli and sliced mushrooms.
Prep: 25 Min – Ready: 1 Hr
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
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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.
Makes 6 servings
Nutritional Info Per Serving: Calories 320, Calories from Fat 190, Total Fat 21 g, Saturated 10 g, Cholesterol 140 mg, Sodium 460 mg, Total Carbohydrate 22 g, Dietary Fiber 2 g, Sugars 3 g, Protein 11 g
Diet Exchange: 1 Starch, 1 Vegetable, 1 Medium-Fat Meat, 3 Fat
OR 1 Carbohydrate, 1 Vegetable, 1 Medium-Fat Meat, 3 Fat
This recipe courtesy of Green Giant.