Italian Pepperoni-Vegetable Quiche

Italian Pepperoni-Vegetable Quiche

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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*:
    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.