Three-Pepper Galette

Three-Pepper Galette

This easy twist on a French classic has layers of richly seasoned eggs, sweet peppers, and a refrigerated pie crust on top.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4
medium green bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
1/4
medium red bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
1/4
medium yellow bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
1/3
cup milk
2
eggs
1
container (4 oz) garlic-and-herbs spreadable cheese
1/4
cup shredded Italian cheese blend
Fresh basil leaves, if desired
  1. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate. Arrange half the peppers in pie plate.
  2. In small bowl, beat milk, eggs and spreadable cheese with electric mixer at low speed until well blended. Pour egg mixture over peppers in pie plate. Place remaining peppers over top of egg mixture. Fold edge of crust over filling, pleating crust slightly as necessary.
  3. Bake 20 to 30 minutes or until crust is golden brown and center is set. Sprinkle with cheese blend. Bake 3 to 5 minutes longer or until cheese is melted. Sprinkle with basil. Serve immediately.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
You can use bell peppers of just one color, if you like.
Like spice? Chop up a jalapeño chile, and add it to the filling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 590mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.