Broccoli Quiche

20 Min.
45 Min.
12
Ingredients
1
package Shore Lunch® Cheddar Broccoli Soup
1 package Shore Lunch® Cheddar Broccoli Soup
2
cups milk, room temperature
2 cups milk, room temperature
1
cup heavy cream, room temperature
1 cup heavy cream, room temperature
1
tablespoon olive oil
1 tablespoon olive oil
1
cup diced yellow onion
1 cup diced yellow onion
1
tablespoon minced garlic
1 tablespoon minced garlic
2
cups broccoli florets
2 cups broccoli florets
1
teaspoon black pepper
1 teaspoon black pepper
8
large eggs, beaten
8 large eggs, beaten
2
(8 inch) pie crusts
2 (8 inch) pie crusts
Directions

  1. Preheat the oven to 350 ºF.
  2. In a large mixing bowl combine the Shore Lunch® Cheddar Broccoli Soup, milk, and heavy cream.
  3. Add the oil to a medium sauté pan over high heat. Add the onions and sauté for 1-2 minutes. Add the broccoli and sauté for 2-3 minutes more. Add the garlic and black pepper and sauté for 30 seconds. Remove the pan from the heat.
  4. Add the eggs to the soup mix and stir to combine.
  5. Unroll each pie crust into an 8 inch pie plate and gently press down the bottom and the sides. Using your hand crimp the edge of the pie dough.
  6. Sprinkle 1 ½ cups of the sautéed broccoli and onions over the bottom of each pie shell. Pour half of the soup mix into each pie shell.
  7. Place the quiches directly into the oven and bake for 35 minutes. Carefully remove the quiches from the oven and let rest for 10 minutes before serving.