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Recipe

Italian Pepperoni-Vegetable Quiche

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Real men, women, and children will eat this Italian-influenced quiche, featuring a healthy blend of frozen mixed vegetables.

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( 9 Ratings)

9 Ratings

5 Stars 67%

4 Stars 33%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

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PREP TIME 20 Min
TOTAL TIME 1 Hr
SERVINGS 6

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: box (7 oz) Green Giant® Immunity Blend 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

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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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 380

(Calories from Fat 220),

Total Fat 25g

(Saturated Fat 10g,
Trans Fat 0g),

Cholesterol 210mg;
Sodium 540mg;
Total Carbohydrate 23g

(Dietary Fiber 1g,
Sugars 4g),

Protein 16g;

Percent Daily Value*:

Vitamin A 20 %;
Vitamin C 10 %;
Calcium 30 %;
Iron 6 %;

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
1 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

1 1/2;

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

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 6/11/2011 2:30:46 PM REPORT ABUSE teacherlinda said:

Rating:

Made this last night for two of us. Had some left-overs, but not much. My husband loved it and I thought it was really good. There were two problems with it, though. First off I could not find the type of frozen vegetable called for. The recipe stated that this type of frozen veg. had a sauce with it. I bought a package of Tuscan type frozen veggies, since this seemed the closest, but it did not have a sauce. Still, for frozen veggies, it was pretty good. I ended up adding carrots to it, and microwaving them together with the other veggies. After this experience, I figure you could add fresh veggies of your choice, as long as they are partially cooked before adding to the crust. Second, I bought the refrigerated crust as specified in the recipe. It was very easy to use, but did get soggy on the bottom. Really unappealing. Next time I make this recipe, I will either make a crust from scratch, or lightly bake the crust first (most likely!). Hopefully, this would solve the problem of the soggy bottom. Also, since my husband is not a fan of pepperoni, I used Italian turkey sausage in it's place. Delicious!! I browned this first, let it cool slightly, then added as specified in recipe. This recipe is easy to make, with a lot of flavor. It is easy to change with different ingredients, and serves about 4 adults as a main course. I will definitely make this again.

This reply was: Helpful Inspiring

Posted 4/3/2011 5:37:45 PM REPORT ABUSE ChefMa said:

Rating:

My husband loves quiche and is very good at making it. This time I got to impress him and my two year old. They gobbled it up for supper and my husband ate it again for breakfast! Needless to say when I got home from work the next day it was gone. I did switch some of the mozz for shredded chedder-american blend.

This reply was: Helpful Inspiring