Italian Pepperoni-Vegetable Quiche

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


 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 box (7 oz) 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


  •  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.
  •  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.
  • Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.

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