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Grilled Veggie Sheet Quiche
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Brief Description
Refrigerated pie crust rolled out in a sheet pan topped with leftover grilled veggies along with eggs and baked up for a nice easy quiche.
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Main Ingredient
eggs
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Category: Breakfast
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Photo by Sidney Bensimon. Per serving: 347 cal, 21 g fat (9 g sat), 13 g pro, 30 g carb, 4 g sugars, 2 g fiber, 655 mg sodium.
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Posted By: mcarradmin
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Posted On: Aug 05, 2018
Number of Servings:
Ingredients:
- 1/2 teaspoons - freshly ground black pepper
- 1 cups - grated or crumbled cheese (whatever kind you have on hand)
- 1 packages - refrigerated pie crust (15 oz.)
- 1 cups - leftover grilled asparagus chopped
- 1/2 cups - leftover grilled red pepper strips
- 1/2 cups - leftover grilled sweet onion diced
- 7 - large eggs
- 1 cups - milk
- 3/4 teaspoons - salt
Directions:
Heat oven to 450 degrees F. Spray a sheet baking pan (15 x 10 x 1 -inch) with nonstick spray.
On a lightly floured surface, combine pie crusts and roll out into a 17 by 12-inch rectangle. Fit into the prepared pan and fold up edges of pastry to form a stand-up edge. Line the crust with aluminum foil and bake for 8 minutes.
Remove crust from oven and lower temperature to 375 degrees F. Remove aluminum foil.
Distribute veggies evenly over the crust. In a bowl, whisk together eggs, milk, salt and pepper; pour into crust and scatter cheese over the top.
Bake for 35 minutes until puffed and set.
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