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Vegetable-Cheddar Quiche

(52)

14 reviews

25 min prep time
1 hr 10 min total time
9 ingredients
6 servings

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Save

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Email

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

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) mushroom pieces and stems, drained

4: eggs

1: cup milk

1/4: teaspoon salt

1/8: teaspoon pepper

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.

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

*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; 36%
Saturated Fat 11g 56% Trans Fat 0g
Cholesterol: 180mg; 60%
Sodium: 740mg; 31%
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;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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