Italian Pepperoni Vegetable Quiche

Real men, women, and children will eat this Italian-influenced quiche, featuring a healthy blend of frozen mixed vegetables.



1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 (7 ounce) box Green Giant® Immunity Blend frozen broccoli, carrots and
pepper strips in an olive oil seasoning
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning


Preheat oven to 375°F (191°C). 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 for 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes

Additional Information

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.

Nutritional Information

1 Serving (1 Serving): Calories 370 (Calories from Fat 210), Total Fat 23 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 210 mg; Sodium 560 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g, Sugars 3 g), Protein 17 g; Exchanges: 1 Starch; 1/2 Skim Milk; 3 Fat; Carbohydrate Choices: 1 1/2

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