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Breakfast

Vegetable Quiche

Extend the menu possibilities throughout the day with this savory quiche, perfect for brunch.

  • General Mills
  • Minneapolis, MN
Email article

PillsburyTM 9-inch preformed pie shells, made with lard or vegetable shortening, offer a tender shortbread-like texture in a metal tin with a specially designed slope and lip to increase dough stability and minimize breakage. The neutral flavor works well for both sweet and savory pies.

Ingredients

Directions

Shell Preparation

  1. Heat standard/reel oven to 350°F or convection oven to 300°F.
  2. Lightly thaw pie shell and dock the crust with a fork around sides and bottom of crust. Place pie shell on a sheet pan for stability.

Filling Preparation

  1. In a large bowl, whisk the milk, eggs, flour, salt, and pepper until well blended.
  2. Place ½ shredded cheese on the bottom of the docked pie shell. (Reserve remaining cheese).
  3. Evenly add the thawed broccoli and bell pepper.
  4. Gently pour in egg mixture up to the rim of the crust but not over it.
  5. Carefully place pan in oven. Bake for 26 to 32 minutes in convection oven (longer in standard oven, up to 50 minutes) or until a knife inserted into the center of a quiche comes out clean.
  6. Once the knife comes out clean, top with remaining shredded cheese and put back in oven for 5 more minutes to melt the cheese.
  7. Serve warm or let cool completely and then cover & refrigerate up to 3 days. Do not freeze cooked quiche or the texture will be affected.
  8. To freeze unbaked quiche, place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminum foil or slide quiche into a freezer bag. Seal, label, and freeze for up to one month.
Vegetable Quiche
Email article

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