Crab, Broccoli and Roasted Red Pepper Quiche

Name: Crab, Broccoli and Roasted Red Pepper Quiche
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.pillsbury.com/recipes/crab-broccoli-and-roasted-red-pepper-quiche/91d88a5a-0466-4868-9ee9-616bc8475b06" target="_blank">www.pillsbury.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

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

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

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

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4 oz. (1 cup) shredded provolone cheese

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

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2 tablespoons shredded fresh Parmesan cheese

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4 eggs

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1 cup milk

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1/4 teaspoon salt

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1/8 teaspoon ground red pepper (cayenne)

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