Prepare pie crust as instructed on box*. Press into 1 1/2” deep baking dish, 8” x 11”. For best results, poke several holes in the bottom and sides of crust and bake 15 minutes before adding filling. Remove crust from oven and set aside.
Lightly sauté vegetable(s) with soup/bouillon cubes, onions, and garlic powder. Let cool 10 minutes.
In a large bowl, beat eggs and cheese. Add the pre-cooked vegetable mixture and stir well. Pour the entire mixture into the partly cooked pie shell and return to oven. Bake 40 minutes, or until top of quiche is lightly golden.
Serve with garden salad and an Italian style dressing.
Add a few slices of fresh tomato, either on top or included in your sauté. For a mildly spicy variety, try adding 4-6 ounces diced green chiles to your vegetable mixture.
Ingredients necessary to make the pie crust are not included in this recipe. See back of box for a complete list of required ingredients.