Roasted Vegetable Quiche | Reynolds Brands

Ingredients

• 1/2 package (15 oz.) refrigerated pie crusts
• 1/2 pound small yellow potatoes, quartered
• 1 red onion, cut into 8 wedges
• 3 carrots cut into 1/4-inch rounds
• 4 cloves garlic, cut in half
• 1 green pepper, cut into 1x1-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 eggs
• 1/2 cup milk
• 1/2 cup cream
• 1/2 cup shredded Parmesan cheese
• Reynolds Wrap® Aluminum Foil