FILLING: 1 tbsp. butter 2 c. frozen broccoli cuts, thawed, drained 1/2 c. sliced green onions 1 (4.5 oz.) jar sliced mushrooms, drained 1 garlic clove, minced 4 oz. shredded Cheddar cheese 1 c. evaporated skim milk 3 eggs 1/2 tsp. dried marjoram leaves
Heat oven to 425 degrees. Prepare pie crust according to package directions for filled one crust pie using 9 inch pie pan. Bake at 425 degrees for 9-11 minutes or until lightly browned. Melt butter in large skillet over medium-high heat. Add broccoli, onions, mushrooms and garlic; cook and stir 5-7 minutes or until vegetables are crisp- tender. Sprinkle cheese over bottom of baked crust. Spread broccoli mixture over cheese. In small bowl, combine milk, eggs and marjoram; beat well. Pour over broccoli mixture. Cover edge of pie crust with foil to prevent excessive browning; remove during last 10 minutes of baking. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake an additional 30-33 minutes. Cool 10 minutes. 6 servings.