Vegetable- Cheddar Quiche

By pattiaroberts

Ingredients

• 1 Pillsbury refrigerated pie crust (from 15oz. box, softened as directed on box
• 1 and 1/2 cups shredded cheddar cheese (6oz.)
• 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 (4oz.) Green Giant mushroom pieces and stems, drained
• 4 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 6
Preparation time 25mins
Cooking time 75mins

Preparation

Step 1

1. Heat oven to 425 degrees. Place pie crust in 9 inch glass pie plate 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, toss cheese and flour to coat. Add stir-fry vegetables and mushrooms; toss to mix.
3. Remove partially baked crust from oven; reduce oven temperature to 375. Spoon cheese mixture into partially baked crust. In same bowl, beat remaining ingredients with wire whisk until well blended. pour over cheese mixture.
4. Bake at 375 for 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.