Quick Veggie Quiche

• 1 whole Pillsbury Refrigerated Pie Crust
• 1 cup Fresh Broccoli Florets, Bite-sized Pieces
• 1/2 cups Fresh Green Peppers, Finely Chopped
• 1/2 cups Roma Tomatoes, Seeded And Finely Chopped
• 1 cup Colby-Monterey Jack Cheese, Shredded
• 1/2 cups Asiago Cheese, Finely Shredded
• 4 Whole Eggs
• 2 Egg Yolks
• 3/4 cups Full-fat Sour Cream
• 1/2 cups Milk
• 1 teaspoon Salt
• 1/2 teaspoons Dill
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Pepper

1. Roll crust into a deep dish pie plate and crimp edges. Place broccoli in a small sauce pan with about 1 inch of water in it. Cover pan and bring to a boil. Tilt lid so steam can escape and boil for about 2 minutes. Drain into colander and rinse with cold water. Let drain well.
2. Spread the broccoli, green peppers and tomatoes evenly over bottom of crust. Top with both kinds of shredded cheese. Whisk together the eggs, yolks, sour cream, milk and seasonings. Pour evenly over vegetables and cheese.
3. Bake at 375u0b0F for about 40 minutes, or until puffed and starting to brown on top. Let cool for about 10-15 minutes before cutting to serve.

pie crust, fresh broccoli, fresh green peppers, tomatoes, colbymonterey jack cheese, asiago cheese, eggs, egg yolks, fullfat, milk, salt, dill, garlic, onion powder, pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/quick-veggie-quiche/ (may not work)