Italian Pepperoni-Vegetable Quiche

When I originally started prepping this quiche, I was going off of a Pillsbury recipe but then started improvising after the first two steps.

Even though this was my first attempt at a quiche, I was very proud and it’s a great breakfast/brunch meal you can eat off of for a few days as long as you keep it refrigerated.

Ingredients:

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on the box
  • 1/4th cup of mushrooms
  • 1/4th cup of asparagus
  • 1/2 cup of chopped seeded tomato
  • 1 1/2 cups of shredded mozzarella
  • 1/2 cup of sliced turkey pepperoni
  • 5 eggs
  • 3/4 cup of milk
  • 1 teaspoon of Italian Seasoning
  • a pinch of salt & pepper
  • 1 tablespoon of olive oil

You can change the vegetables to your liking.*

Directions:

Preheat the oven to 375°F.

Place pie crust in ungreased 9-inch pie plate as directed on the box for One-Crust Filled Pie.

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Chop your vegetables and turkey pepperoni.

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Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and turkey pepperoni. Spoon mushrooms and asparagus over turkey pepperoni and drizzle the olive oil over the vegetables.

Sprinkle remaining 1/2 cup mozzarella cheese.

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In a small bowl, beat eggs, milk and Italian Seasoning.

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Pour egg mixture over cheese.

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Bake 35 to 40 minutes or until the crust is golden brown and knife inserted near center comes out clean.

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Cool 5 minutes before serving and enjoy!

Xoxo,

– Rocio A. Vargas

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