Ingredients

The following ingredients have 4 Servings
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3/4 cup chopped roasted red bell peppers
  • 3/4 cup diced roasted zucchini
  • 2 cups fresh spinach or 1/2 cup thawed frozen chopped spinach, squeezed to drain
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup chopped green onions (4 medium)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 4 eggs
  • 1 1/4 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled feta cheese (2 to 3 oz)

Instruction

  • Heat oven to 375°F. On lightly floured surface, unroll pie crust. If necessary, roll out crust with rolling pin until even. Line 9-inch pie plate with pie crust; flute edge as desired with spoon or fork. Line crust with sheet of foil; fill with pie chain, uncooked rice or dried beans to keep pie crust from bubbling up. (Or do double duty and roast vegetables in foil liner while baking crust.)
  • Bake about 20 minutes. Meanwhile, in small bowl, beat eggs and milk with whisk until smooth. Stir in salt and pepper; set aside. Prepare vegetables and herbs for filling.
  • Press excess moisture from vegetables; place in large bowl. Add parsley and mint; toss. Arrange vegetable mixture in partially baked pie crust. Pour egg mixture over vegetables. Sprinkle evenly with crumbled cheese.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean and center barely jiggles when quiche is moved. Remove from oven; cool at least 20 minutes before cutting and serving quiche.