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    Broccoli Mushroom Quiche 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


    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.

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