Broccoli Mushroom Cheese Quiche

Notes: Try to reduce the amount of water as much as possible from all ingredients.

1 refrigerated pie shell (brought to room temperature)

¾ cup shredded mild melting cheese (cheddar or Monterey jack or Muenster are good)

3 eggs

4 oz. cleaned and chopped button mushrooms (or 1 can of mushroom pieces, drained)

2 cups cooked broccoli, pat dry

1 5 oz. can evaporated milk

1 can Campbell's condensed Broccoli Cheddar soup

Directions

Lightly grease (with butter) and flour a 9" or 10" glass pie plate. Lightly prick bottom with a fork. Unfold and place the room temperature pie shell in the pie plate, just to the edges. Bake in a 400 degree oven for 8 minutes.

While pie shell is baking, in a large bowl, slightly beat the 3 eggs. Add the mushrooms, broccoli, evaporated milk, and soup. Mix until all ingredients are combined.

Sprinkle the shredded cheese evenly along the bottom of the partially cooked pie shell.

Add the liquid ingredients on top of the cheese.

Bake in a preheated 350 degree oven for 50-60 minutes, until firm. Check halfway through baking time; if crust edges get dark, cover edges with foil for remainder of cooking time.