Veggie Pizza Quiche
Yield
4 - 6 ServingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
mozzarella cheese
grated |
*
|
| 1 | cup |
cheese, sharp, new york
|
* |
| 1 | medium |
tomatoes
diced |
|
| 1 | can |
mushrooms
small |
*
|
| ¼ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
milk
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
mozzarella cheese
grated |
*
|
| 237 | ml |
cheese, sharp, new york
|
* |
| 1 | medium |
tomatoes
diced |
|
| 1 | can |
mushrooms
small |
*
|
| 59 | ml |
green bell peppers
chopped |
|
| 59 | ml |
milk
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
onions
chopped |
|
Directions
Mix all ingredients together.
Pour in an unbaked 9-inch deep dish pie crust.
Cover edges of crust with foil to keep from burning.
Bake at 350℉ (180℃) for 45 to 60 minutes, until middle is firm.
