Vegetarian Quiche
- 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
- 1 tsp. oil
- 1 yellow pepper, chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 2 Tbsp. finely chopped sun-dried tomatoes
- 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
- 1 Tbsp. finely chopped fresh basil
- 5 eggs
- 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1/3 cup milk
- Heat oven to 400 degrees F.
- Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
- Heat oil in large skillet on medium-high heat.
- Add peppers; cook and stir 5 min.
- or until crisp-tender.
- Stir in spinach and tomatoes; cook 1 min.
- Spoon into crust; top with cheese and basil.
- Whisk remaining ingredients until blended; pour over ingredients in pie plate.
- Bake 30 min.
- or until knife inserted in center comes out clean.
- Let stand 10 min.
- before cutting to serve.
pastry sheet, oil, yellow pepper, tomatoes, cheeses, fresh basil, eggs, mayonnaise, milk
Taken from www.kraftrecipes.com/recipes/vegetarian-quiche-162215.aspx (may not work)