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Broccoli-Mushroom Quiche

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Broccoli-Mushroom Quiche
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 6
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Any of your family's favorite cheeses can be used in place of the Cheddar cheese in this vegetable-filled quiche.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, 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

Directions

  • 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 Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
180
)
Daily Value
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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