Sunday, February 14, 2016

Italian Pepperoni-Vegetable Quiche

Italian Pepperoni-Vegetable Quiche


Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box. 3 of 4 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 of 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. 


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 1/2cups shredded mozzarella cheese (6 oz)
1/2cup chopped seeded tomato
1/2cup sliced pepperoni, chopped
cup milk
1 teaspoon Italian seasoning
  • PREP20 min
  • COOK40 min
  • READY IN1 h
  • DIFFICULTYAdvanced

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