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  1. Egg & Veggie Bake

Egg & Veggie Bake

00:55:00 Makes 6 servings, 1/6 recipe (146 g) each.
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Makes 6 servings, 1/6 recipe (146 g) each.

You don’t need to make a homemade pastry crust for this version of an oven-baked quiche. We used a refrigerated pie crust as a quick shortcut in our Egg & Veggie Bake - it’s easy and delicious!

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Make It

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  • Heat oven to 375°F.
  • Cook mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until broccoli is crisp-tender, stirring occasionally. Remove from heat.
  • Line 2-L casserole dish with crust; fold over and crimp edge. Beat eggs, Miracle Whip and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, Velveeta and onions; pour into crust.
  • Bake 40 min. or until centre is set and top is golden brown. Let stand 10 min. before serving.


Substitute a 9-inch pie plate for the casserole dish.


  • Makes 6 servings, 1/6 recipe (146 g) each.

Nutritional Information

Serving Size Makes 6 servings, 1/6 recipe (146 g) each.
Calories 290
% Daily Value
Total fat 19g
Saturated fat 8g
Cholesterol 175mg
Sodium 600mg
Carbohydrate 20g
Dietary fibre 1g
Sugars 4g
Protein 11g
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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