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Nanny Robin's Kitchen

Broccoli Mushroom Quiche

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Broccoli Mushroom Quiche

1 baked pie crust
4 eggs

cup heavy cream

Dash Worcestershire sauce

teaspoon garlic salt

1 10-ounce can cream of celery soup

pound bacon, cooked and crumbled

1 cup diced broccoli
1 4-ounce can mushrooms

pound swiss cheese, grated


  • In a mixing bowl, beat together eggs and heavy cream until frothy. 
  • Stir in Worcestershire and garlic salt. 
  • Whisk in soup a little at a time until all soup is added and the mixture is smooth. 
  • Spread the crumbled bacon over the pie crust. 
  • Add the broccoli, mushrooms and cheese, toss to combine. 
  • Pour the soup mixture over all to fill the pie shell.
  • Bake uncovered for 1 hour, or until firm in the center.

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