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

1. Heat oven to 400 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 5 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 30 min.
10. or until knife inserted in center comes out clean.
11. Let stand 10 min.
12. 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)