We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Join NOW
Ver en Español

Follow Us

  • Facebook
    0
  • Pinterest
    0
  • Save
    2
  • WhatsApp
  • Print
    0

Three-Pepper Galette

  • Prep 15 min
  • Total 50 min
  • Ingredients 9
  • Servings 6
Comments (0)

Ingredients

1
box Pillsbury™ refrigerated pie crust, softened as directed on box
1/4
medium green bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
1/4
medium red bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
1/4
medium yellow bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
1/3
cup milk
2
eggs
1
container (4 oz) garlic-and-herbs spreadable cheese
1/4
cup shredded Italian cheese blend
Fresh basil leaves, if desired
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
540mg
23%
Potassium
115mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
2g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

This easy twist on a French classic has layers of richly seasoned eggs, sweet peppers, and a refrigerated pie crust on top.

You can use bell peppers of just one color, if you like.

Like spice? Chop up a jalapeño chile, and add it to the filling.

Directions

  • 1 Heat oven to 400°F. Place pie crust in 9-inch glass pie plate. Arrange half the peppers in pie plate.
  • 2 In small bowl, beat milk, eggs and spreadable cheese with electric mixer at low speed until well blended. Pour egg mixture over peppers in pie plate. Place remaining peppers over top of egg mixture. Fold edge of crust over filling, pleating crust slightly as necessary.
  • 3 Bake 20 to 30 minutes or until crust is golden brown and center is set. Sprinkle with cheese blend. Bake 3 to 5 minutes longer or until cheese is melted. Sprinkle with basil. Serve immediately.

This easy twist on a French classic has layers of richly seasoned eggs, sweet peppers, and a refrigerated pie crust on top.

Rate and Comment

This easy twist on a French classic has layers of richly seasoned eggs, sweet peppers, and a refrigerated pie crust on top.