Vegetarian Quiche

• 1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
• 1 tsp. oil
• 1 yellow pepper, chopped
• 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
• 2 Tbsp. finely chopped sun-dried tomatoes
• 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
• 1 Tbsp. finely chopped fresh basil
• 5 eggs
• 1/3 cup Miracle Whip made with Olive Oil Spread*
• 1/3 cup milk

1. Heat oven to 425 degrees F.
2. Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
3. Heat oil in large skillet on medium-high heat.
4. Add peppers; cook and stir 4 to 6 min.
5. or until crisp-tender.
6. Stir in spinach and tomatoes; cook 1 min.
7. Spoon into crust; top with cheese and basil.
8. Whisk remaining ingredients until blended; pour over ingredients in pie plate.
9. Bake 15 min.
10. Reduce oven temperature to 350 degrees F; bake 28 to 30 min.
11. or until knife inserted in centre comes out clean.
12. Let stand 10 min.
13. before cutting to serve.

frozen pre, oil, yellow pepper, tomatoes, cheddar cheese, fresh basil, eggs, miracle, milk

Taken from www.kraftrecipes.com/recipes/vegetarian-quiche-160851.aspx (may not work)