This easy twist on a French classic has layers of richly seasoned eggs, sweet peppers, and a refrigerated pie crust on top.
Three-Pepper Galette
- Prep Time 15 min
- Total 50 min
- Ingredients 9
- Servings 6
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat oven to 400°F. Place pie crust in 9-inch glass pie plate. Arrange half the peppers in pie plate.
-
Step2In 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.
-
Step3Bake 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
260
Calories
18g
Total Fat
6g
Protein
19g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 33%
- Sodium
- 300mg
- 13%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 0%
- 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 Choice
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