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Vegetable-Cheddar Quiche Recipe



Bright bell peppers add a burst of flavor to a classic quiche made easy with refrigerated pie crust.




1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box*

6 oz shredded Cheddar cheese (1 1/2 cups)

2 tablespoons all-purpose flour

2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained and patted dry

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

4 eggs

1 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper




1.Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.


2.Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper and onion stir-fry and mushrooms; toss to mix.


3.Remove partially baked crust from oven; reduce oven temperature to 375°F. Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.


4.Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.


*Prebaking the crust a few minutes helps eliminate a soggy crust.


High Altitude (3500-6500 ft): No change.

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Taken on November 5, 2004