Three-Pepper Galette

This easy twist on a French classic has layers of richly seasoned eggs, sweet peppers, and a refrigerated pie crust on top.

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Servings 6

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ingredients 9
Prep Time 15 min
Total Time 50 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/4: medium green bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)

1/4: medium red bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)

1/4: medium yellow bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)

1/3: cup milk

2: eggs

1: container (4 oz) garlic-and-herbs spreadable cheese

1/4: cup shredded Italian cheese blend

: Fresh basil leaves, if desired

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Directions

1 Heat oven to 400°F. Place pie crust in 9-inch glass pie plate. Arrange half the peppers in pie plate.
2 In small bowl, beat milk, eggs and spreadable cheese with electric mixer at low speed until well blended. Pour egg mixture over peppers in pie plate. Place remaining peppers over top of egg mixture. Fold edge of crust over filling, pleating crust slightly as necessary.
3 Bake 20 to 30 minutes or until crust is golden brown and center is set. Sprinkle with cheese blend. Bake 3 to 5 minutes longer or until cheese is melted. Sprinkle with basil. Serve immediately.

EXPERT TIPS

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Expert Tips

You can use bell peppers of just one color, if you like.

Like spice? Chop up a jalapeño chile, and add it to the filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 100mg; 100%;
Sodium: 300mg; 300%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 8%;
Iron: 0%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;