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

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe courtesy of Green Giant.