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Instructions
Step
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.
Step
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.
Step
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.
Step
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.
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Shredded Gouda, Gruyère or Colby-Monterey Jack make excellent substitutes for the cheddar cheese in this broccoli and mushroom quiche.
Instead of the marjoram, try using 1/2 teaspoon of dried thyme or Italian seasoning.
If desired, you can use 1/2 cup of thinly-sliced yellow onion instead of the green onion in this recipe.
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