Crab, Broccoli and Roasted Red Pepper Quiche

Name: Crab, Broccoli and Roasted Red Pepper Quiche
Prep time: 35 min
Yield: 6
Ingredients: 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 1 (6-oz.) can white crabmeat, well drained; 1 cup Green Giant® Frozen Cut Broccoli, thawed, drained well on paper towel; 4 oz. (1 cup) shredded provolone cheese; 1/3 cup chopped roasted red bell peppers (from a jar), well drained; 2 tablespoons shredded fresh Parmesan cheese; 4 eggs; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon ground red pepper (cayenne)

Crab, Broccoli and Roasted Red Pepper Quiche was pinched from <a href="http://www.bettycrocker.com/recipes/crab-broccoli-and-roasted-red-pepper-quiche/257e6c1d-5ad4-4914-9de1-3214cf5a2e93" target="_blank">www.bettycrocker.com.</a>

"Delicate crab meat, here from a convenient can, finds a perfect match in this cheese and vegetable quiche, made with refrigerated pie crust...."

INGREDIENTS

•

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

•

1 (6-oz.) can white crabmeat, well drained

•

1 cup Green Giant® Frozen Cut Broccoli, thawed, drained well on paper towel

•

4 oz. (1 cup) shredded provolone cheese

•

1/3 cup chopped roasted red bell peppers (from a jar), well drained

•

2 tablespoons shredded fresh Parmesan cheese

•

4 eggs

•

1 cup milk

•

1/4 teaspoon salt

•

1/8 teaspoon ground red pepper (cayenne)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes