Vegetable-Cheddar Quiche

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

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Servings 6

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( 52 ) Ratings

52 Ratings

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Member Reviews ( 13 )

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ingredients 9
Prep Time 25 min
Total Time 1 hr 10 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

*Prebaking the crust a few minutes helps eliminate a soggy crust.

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.

Review & Comments

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LNankov

report Posted Jan. 5, 2013 8:00 AM

I made this and came out ok. Next time I will not use a pie plate but a bigger dish to cook in. When I put the egg mixture into the pie plate it was too much and some of it poured out of the dish.

gwashington1961

report Posted Aug. 31, 2012 2:12 PM

This recipe for "Vegetable-Cheddar Quiche" is delicious. It is a good recipe to share with anyones interest in a particularly fine pie. Make this recipe for your family and a second one with meat highlighted as well. The set of Quiche will be happily received by your family and/or friends!!! :-)

catsmommie

report Posted Mar. 29, 2012 10:28 PM

I made this for a brunch and it was a hit. I used all fresh veggies plus added some fresh spinach also. Easy and good. This was my first time making a quiche and it was easy and yummy. I will add a little more seasoning next time but had several compliment it and want the recipe.

Lynda940

report Posted Jan. 26, 2012 8:06 PM

I've made this twice for guests using fresh yellow and orange sweet peppers and chopped onion instead of the frozen pepper/onion mix, and both times it was so delicious that I had to provide the recipe. I have prepared it the day before and then just reheated, foil-covered, in a low oven next day. This one's a winner!!

LTB

report Posted Apr. 24, 2010 10:48 AM

Delicious and easy...everyone loved it and has asked for it to be made again and again. I did have to cook it a little longer than listed in the recipe but it came out great. :o)