>From the Pillsbury website...
~~~~~
Vegetable-Cheddar Quiche
Bright bell peppers add a burst of flavor to a classic quiche made easy with
refrigerated pie crust.
Prep Time:
25 Min
Total Time:
1 Hr 10 Min
Makes:
6 servings
INGREDIENTS
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
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.
Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell
pepper and onion stir-fry and mushrooms; toss to mix. 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. 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.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
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