Broccoli-Mushroom Quiche

Prep Time: 25 min
Total Time: 60 min
Servings: 6

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


  • 1/2 package 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)
  • 1/2 can (284 mL) sliced mushrooms, drained
  • 1 clove garlic, minced
  • 1 cup shredded Cheddar cheese
  • 1 cup milk
  • 3 eggs
  • 1/2 teaspoon dried marjoram leaves


  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 centre comes out clean. Cool 10 minutes before serving.