Italian Pepperoni-Vegetable Quiche

  • Prep 20 min
  • Total 60 min
  • Ingredients 8
  • Servings 6

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
box (7 oz) frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2
cups shredded mozzarella cheese (6 oz)
1/2
cup chopped seeded tomato
1/2
cup sliced pepperoni, chopped
5
eggs
3/4
cup milk
1
teaspoon Italian seasoning

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Top each serving with warm pizza sauce.
  • One-fourth pound of Italian sausage, cooked and drained, can be used in place of the pepperoni.
  • This quiche can also be served as a breakfast dish.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
210
% Daily Value
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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