Kalamata olives and crumbled feta give the traditional breakfast quiche a delicious Greek-inspired twist.
- Pillsbury™ Refrigerated Pie Crust, softened as directed on box SAVE $
- cup chopped roasted red bell peppers
- cup diced roasted zucchini
- cups fresh spinach or 1/2 cup thawed frozen chopped spinach, squeezed to drain
- cup chopped pitted kalamata olives
- cup chopped green onions (4 medium)
- cup chopped fresh parsley
- tablespoons chopped fresh mint
- 1 1/4
- cups whole milk
- teaspoon salt
- teaspoon freshly ground black pepper
- cup crumbled feta cheese (2 to 3 oz)
1Heat 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.)
2Bake 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.
3Press 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.
4Bake 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.