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.

  • prep time 15 min
  • total time 50 min
  • ingredients 9
  • servings 6

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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