Vegetable-Cheddar Quiche

Bright bell peppers add a burst of flavor to a classic quiche made easy with refrigerated pie crust.

  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 6

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box*
6
oz shredded Cheddar cheese (1 1/2 cups)
2
tablespoons all-purpose flour
2
cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained and patted dry
1
can (4 oz) Green Giant® mushroom pieces and stems, drained
4
eggs
1
cup milk
1/4
teaspoon salt
1/8
teaspoon pepper
  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.
  • 2 Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper and onion stir-fry and mushrooms; toss to mix.
  • 3 Remove partially baked crust from oven; reduce oven temperature to 375°F. Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.
  • 4 Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    180mg
    180%;
    Sodium
    740mg
    740%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    1g
    1%
      Sugars
    4g
    4%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    6%;
    Calcium
    25%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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