Italian Pepperoni-Vegetable Quiche

Bake up a cheesy quiche loaded with colorful, good-for-you veggies.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6

Ingredients

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
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
210mg
210%;
Sodium
540mg
540%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
16g
16%
;
% 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.