What's Trending

Vegetable-Cheddar Quiche

Name: Vegetable-Cheddar Quiche
Prep time: 25 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) mushroom pieces and stems, drained; 4 eggs; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon pepper

(57)

0 Questions

Save Recipe

Prep 25 min
Total 1 hr 10 min
Ingredients 9
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated May 6, 2021

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) mushroom pieces and stems, drained
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Make With

Pillsbury Pie Crust

Steps

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.

Tips from the Pillsbury Kitchens

tip 1
Prebaking the crust a few minutes helps eliminate a soggy crust.

Nutrition Information

370 Calories, 24g Total Fat, 15g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 370

Calories from Fat: 210

Total Fat: 24g; 36%

Saturated Fat: 11g; 56%

Trans Fat: 0g

Cholesterol: 180mg; 60%

Sodium: 740mg; 31%

Potassium: 310mg; 9%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 1g; 6%

Sugars: 4g

Protein: 15g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 6%; 6%

Calcium: 25%; 25%

Iron: 8%; 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;