• Heat oven to 450°. Coat a 15 x 10 x 1-inch baking pan with nonstick spray. On floured surface, stack pie crusts and roll out to a 17 x 12-inch rectangle. Fit into pan and fold over pastry to form a stand-up edge. Line crust with foil and bake 8 minutes.

  • Remove crust from oven and lower temp to 375°. Remove foil. Scatter veggies evenly over crust. Whisk eggs, milk, salt and pepper. Pour into crust and scatter cheese on top. Bake 35 minutes, until puffed and set.

Nutrition Facts

347 calories; 21 g total fat; 655 mg sodium. 30 g carbohydrates; 13 g protein;