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Italian Pepperoni-Vegetable Quiche

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Italian Pepperoni-Vegetable Quiche
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 20 min
  • Total 60 min
  • Ingredients 8
  • Servings 6
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Real men, women, and children will eat this Italian-influenced quiche, featuring a healthy blend of frozen mixed vegetables.
Updated Dec 24, 2009

Ingredients

Steps

  • 1
    Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2
    Microwave broccoli, carrots and peppers as directed on box.
  • 3
    Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
  • 4
    Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Top each serving with warm pizza sauce.
  • tip 2
    One-fourth pound of Italian sausage, cooked and drained, can be used in place of the pepperoni.

Nutrition Information

370 Calories, 23g Total Fat, 17g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
210mg
69%
Sodium
560mg
23%
Potassium
190mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
3%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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